Judy's Jewish Coffee Cake
Recipe: #3544
December 16, 2011
"Outrageously delicious is all I can say about this cinnamony, nutty, Coffee Cake. Moist and unbelievably good describes this recipe to a T! I remember the first time my friend Marie's sister Judy made this recipe, and I thought I had died and gone to heaven when I took my first bite. It is that good! Great for breakfast, brunch or for dessert. Try it, and let me know how you like it. NOTE: Do NOT over-bake!"
Original is 12 servings
Ingredients
- CAKE
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- TOPPING
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Nutritional
- Serving Size: 1 (128.1 g)
- Calories 445.9
- Total Fat - 9 g
- Saturated Fat - 1.6 g
- Cholesterol - 77.9 mg
- Sodium - 220.7 mg
- Total Carbohydrate - 85.6 g
- Dietary Fiber - 1.7 g
- Sugars - 50.3 g
- Protein - 7.6 g
- Calcium - 58.6 mg
- Iron - 1.3 mg
- Vitamin C - 0.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Cream margarine and sugar well.
Step 2
Mix in sour cream, baking soda, and eggs one at a time. Set aside.
Step 3
Sift together baking powder and flour, and add to other mixture. Set aside.
Step 4
In a small bowl combine Topping ingredients.
Step 5
Fold 3/4 of the Topping mixture into cake batter, mixing well.
Step 6
Spoon cake batter into a 9x13 inch greased and floured pan.
Step 7
Sprinkle the remainder of the topping on top of the cake.
Step 8
Bake at 350, for 55 minutes.
Tips
No special items needed.
16 Reviews
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