Name: Jewish Coffee Cake I
Prep time: 20 min
Cook time: 20 min
Yield: 20
Ingredients: All-purpose flour - 2 ½ cups; Baking powder - 1 ¼ teaspoons; Baking soda - 1 ¼ teaspoons; Butter, softened - ¾ cup; White sugar - 1 ¼ cups; Eggs - 3; Vanilla extract - 1 teaspoon; Sour cream - 1 ¼ cups; Butter, softened - ¼ cup; All-purpose flour - ½ cup; White sugar - ¼ cup; Ground cinnamon - 1 teaspoon

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Jewish Coffee Cake I

1. All-purpose flour - 2 ½ cups

2. Baking powder - 1 ¼ teaspoons

3. Baking soda - 1 ¼ teaspoons

4. Butter, softened - ¾ cup

5. White sugar - 1 ¼ cups

6. Eggs - 3

7. Vanilla extract - 1 teaspoon

8. Sour cream - 1 ¼ cups

9. Butter, softened - ¼ cup

10. All-purpose flour - ½ cup

11. White sugar - ¼ cup

12. Ground cinnamon - 1 teaspoon

How to cook deliciously - Jewish Coffee Cake I

1. Stage

Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish. Combine 2 1/2 cups of flour, baking powder, and baking soda in a bowl.

2. Stage

Beat the 3/4 cup of butter and 1 1/4 cups of sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the sour cream, mixing until just incorporated. Batter will be thick. Pour the batter into prepared pan.

3. Stage

Mix 1/4 cup of butter, 1/2 cup of flour, 1/4 cup of sugar, and cinnamon in a small bowl until it resembles a coarse crumble. Sprinkle over the cake batter.

4. Stage

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.