Every inch of this Jewish Coffee Cake screams soft, moist and delicious!
Let’s gather the ingredients and make it together.
Jewish Coffee Cake Ingredients:
- 1 stick butter, room temperature
- 1 cup white sugar
- 3 eggs, room temperature
- 2 cups all purpose flour
- 1 Teaspoon baking powder
- 1 Teaspoon baking soda
- 1/8 Teaspoon salt
- 1 Teaspoon vanilla extract
- 1 cup sour cream, room temperature
Topping Ingredients:
- 1/2 cup chopped nuts (pecans or walnuts)
- 3/4 cup light brown sugar
- 2 Tablespoons butter, softened
- 1 Tablespoon cinnamon
- 1 cup chocolate chips
Place one stick of softened butter and 1 cup of white sugar into a large bowl. Beat the two together with an electric mixer until light and fluffy.
Add the eggs to the bowl one at a time, beating well after each egg addition. Add the vanilla and beat it into the batter.
The next step is to sift the dry ingredients together before we add them to the batter. Place the flour, baking powder, baking soda and salt in a medium bowl. Grab yourself a large bowl. Place the dry ingredients into a sifter and sift them into the larger bowl. We’re going to add the sifted dry ingredients to the batter alternately with the sour cream. It’s going to look like this: flour , sour cream, flour, sour cream and then the last batch of flour. Always start with an addition of flour and end with an addition of flour. Beat each addition of flour and sour cream into the batter until it’s just incorporated as you go.
Pour half of that gorgeous ,thick, creamy batter into a greased tube pan also known as an Angel Food Cake Pan. Spread it out into the pan so it’s even. It’s time to make the topping that goes in the middle and on top of the cake.
Place 1 cup chocolate chips, 1/2 cup chopped nuts, 3/4 cup light brown sugar, 2 Tablespoons of softened butter and 1 Tablespoon of cinnamon in a medium size bow. Mix it all together with a spatula or get your fingers in the bowl and rub everything together. That’s my favorite way of mixing it. Spread half of the topping over the batter in the pan evenly. Place the remaining batter over the filling, then place the remaining topping over the batter.
Bake in a preheated 350 degree oven for 40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire. To get the cake out of the pan run a butter knife around the sides of the pan and remove the outer pan. Run a butter knife around the bottom of the pan and down the sides of the tube in the center to release the cake and invert it onto a serving plate.
You are going to absolutely love ever moist, tender morsel of Jewish Coffee Cake, it what’s for dessert and it’s delicious, ENJOY!
PIN IT FOR LATER
Looking For More Recipes From Bunny’s Warm Oven, Try These!
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Jewish Coffee Cake
Servings: 12
Ingredients
- 1 stick of butter, room temperature
- 1 cup white sugar
- 3 eggs, room temperature
- 2 cups all purpose flour
- 1 Teaspoon baking powder
- 1 Teaspoon baking soda
- 1/8 Teaspoon salt
- 1 Teaspoon vanilla
- 1 cup sour cream
Topping
- 1/2 cup chopped nuts (walnuts or pecans)
- 1 cup semi sweet chocolate chips
- 3/4 cup light brown sugar
- 2 Tablespoons softened butter
- 1 Tablespoon cinnamon
Instructions
- Preheat the oven to 350 degrees. Greased Tube pan (Angel Food Cake Pan)Place one stick of softened butter and 1 cup of white sugar into a large bowl. Beat the two together with an electric mixer until light and fluffy.
Add the eggs to the bowl one at a time, beating well after each egg addition. Add the vanilla and beat it into the batter.
The next step is to sift the dry ingredients together before we add them to the batter. Place the flour, baking powder, baking soda and salt in a medium bowl. Grab yourself a large bowl. Place the dry ingredients into a sifter and sift them into the larger bowl. We're going to add the sifted dry ingredients to the batter alternately with the sour cream. It's going to look like this: flour , sour cream, flour, sour cream and then the last batch of flour. Always start with an addition of flour and end with an addition of flour. Beat each addition of flour and sour cream into the batter until it's just incorporated as you go.
Pour half of that gorgeous ,thick, creamy batter into a greased tube pan also known as an Angel Food Cake Pan. Spread it out into the pan so it's even. It's time to make the topping that goes in the middle and on top of the cake.
Place 1 cup chocolate chips, 1/2 cup chopped nuts, 3/4 cup light brown sugar, 2 Tablespoons of softened butter and 1 Tablespoon of cinnamon in a medium size bow. Mix it all together with a spatula or get your fingers in the bowl and rub everything together. Spread half of the topping over the batter in the pan evenly. Place the remaining batter over the filling, then place the remaining topping over the batter.
Bake in a preheated 350 degree oven for 40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire. To get the cake out of the pan run a butter knife around the sides of the pan and remove the outer pan. Run a butter knife around the bottom of the pan and down the sides of the tube in the center to release the cake and invert it onto a serving plate.
For the Topping:
- Place the topping ingredients into a medium bowl. Mix all the ingredients together until well blended.
Did you make this recipe?I'd love to see your pictures on Instagram! Mention @bunnyswarmoven or tag #bunnyswarmoven!
Looking for more coffee cake recipes, try these from other bloggers…Sour Cream Coffee Cake…Classic Sour Cream Coffee Cake
This looks super yummy!
Oh God that looks good- I guess it was a good thing that the first one fell…3 minute rule applies…time to make some coffee!!!LOL…Yum…
I’m with Susan, 3 minute rule! In this case, maybe 5 minute rule 🙂 HOLY COW this looks amazing. You can just see the moistness. Drooling over here!
That looks fantastic!!! It’s going in my file! 🙂
i could eat this type of cake all the time with a nice cup of hot coffee!
Aww….. Bunny!!!
The moistness is evident, just look at that photo!! Sour cream brings so much flavor and moistness to baked goods and…. I too love the chocolate chips.
Bunny, I need a slice with my coffee right now. Good thing the first one fell 🙂
Good things come out of tragedy with the second cake too:D
That looks SO GOOD…I love the moist crumb. Just right with a cuppa coffee!
BTW, just tagged you…small one,not annoying!
http://passionateaboutbaking.blogspot.com/2008/11/hot-house-tag-eggciting-times.html
soft and moist = tasty; I would’ve even eaten the part that fell on the floor :P!
When you drop a Jewish coffee cake, the only thing I can say to you is … OY…
This looks great but the tart is just killing me. I want some!
I love this. Moist, very moist. I’m still eyeing that gem of a Milky Way Tart too!! ha ha
I love using sour cream in recipes… it does make everything so nice and moist. I wonder what makes this coffee cake Jewish? LOL
Sounds delicious, I would have been bummed out too about the loss!
That’s some quick thinking! I probably would have thrown a hissy fit.
oh my. this doesn’t have to be in 3D for me to see just how moist it is. it looks luscious. 🙂
This looks so delicious, I love coffee cake.
Heck, I would have eaten it off the floor. It looks so good!
Bunny and Carol, I sure hope you will come and join the Cooking with Alicia and Annie blog event! Your photos are so beautiful! 🙂