Jewish Coffee Cake

Jewish Coffee Cake is a delightful, sweet treat often enjoyed during breakfast or brunch, particularly on special occasions. This moist and flavorful cake is traditionally made with a rich buttery batter, layered with a cinnamon-sugar streusel filling and topped with a crumbly topping. It’s perfect for pairing with a cup of coffee or tea, making it a beloved classic in many Jewish households. This recipe captures the essence of this comforting dessert, bringing warmth and sweetness to your table.

Ingredients:

For the Cake:

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream

For the Streusel Filling:

• 1/2 cup brown sugar, packed
• 1 teaspoon ground cinnamon
• 1/2 cup chopped nuts (walnuts or pecans, optional)

For the Topping:

• 1/2 cup all-purpose flour
• 1/4 cup unsalted butter, softened
• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon

Instructions:

1. Prepare the Batter:
   • Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
   • In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
   • In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream.
2. Combine Dry and Wet Ingredients:
   • Gradually add the dry ingredients to the wet mixture, stirring until just combined.
3. Make the Streusel Filling:
   • In a separate bowl, mix the brown sugar, cinnamon, and chopped nuts.
4. Layer the Cake:
   • Pour half of the batter into the prepared pan. Sprinkle half of the streusel filling over the batter. Add the remaining batter on top and finish with the remaining streusel.
5. Prepare the Topping:
   • In a small bowl, combine flour, butter, sugar, and cinnamon, mixing until crumbly. Sprinkle over the cake.
6. Bake:
   • Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool for about 15 minutes before slicing.
7. Serve:
   • Enjoy your Jewish Coffee Cake warm or at room temperature, paired with your favorite coffee or tea.

This cake is sure to become a favorite in your home, perfect for gatherings or a cozy afternoon treat!