Jewish Coffee Cake

Alright brace yourselves, because we are about to begin!!

I thought I would begin my journey into blogging with some thoughts of the past...My Grandmother was well known for her wonderful pies and sweet desserts, especially her double chocolates (one of our family's favorite treats around Christmas time.) My Grandma passed away in February of 2011. So, I found it appropriate to start my blogging journey with her by my side. I was introduced to this recipe for  Jewish Coffee Cake about a year and a half after my Grandma passed. 

I have no idea why or where it got it's name but it is moist and delicious! I think it is best eaten when warm, adding a scoop of ice cream on top would be a nice treat too!

 

Jewish Coffee Cake

Batter Ingredients

1/2 C Butter

1 C Sugar

3 Eggs - Beaten one at a time

1 C Sour Cream

1 Tsp Vanilla

2 C Sifted Flour

1 Tsp Baking Soda

1/2 Tsp Salt

Sugar Crumb Ingredients

3/4 C Brown Sugar

1/4 C White Sugar

3 Tsp All-Purpose Flour 

1/2 Tsp Cinnamon

1 C Finely Chopped Nuts (optional) 

Directions

Butter and flower a cake pan then set aside. (cut parchment paper and line the bottom and sides of the cake pan if you plan on taking the cake out and placing it on a separate plate.) 

Preheat the oven to 350 degrees. 

To prepare the dry ingredients: Sift flower, baking soda, and salt in a medium bowl then set aside.. 

To prepare the wet ingredients: In a separate mixing bowl cream butter and sugar until a light yellow color, add eggs in one at a time. Add the sour cream and vanilla to the make the wet ingredients. 

To prepare the sugar crumb mixture: Combine all ingredients in a small mixing bowl. 

To create the batter: With your mixer on a low speed incorporate your dry ingredients into your wet ingredients in 3 or 4 sections. 

Back to the butter and flowered cake pan, take 1/3 of the sugar filling ingredients and sprinkle it on the bottom of the cake pan to create the bottom layer. Next, take 1/2 of the batter and gently spread it over the top of the sugar mixture. Sprinkle on another 1/3 of the sugar crumb mixture which will make the middle filling of the coffee cake. Spread the other half of the batter mixture and top it off with the remaining sugar crumb mixture. Tip: when adding the batter make sure to spread it gently to the edges, that way the sugar underneath won't push outwards and will stay in a nice even layer. 

Bake at 350 degrees for 45-50 minutes. -  If you lined your pan with parchment paper wait for it to cool and remove the edging paper and use a plate or other flat surfaced item to remove the cake from the pan. there your will be able to remove the bottom layer of parchment paper. You will now be able to set your delicious Jewish Coffee Cake on what ever pretty tray you decide! I generally don't use the parchment paper because it gets eaten right out of the pan at our house. But, it would look very nice on a fancy cake tray. :)