jewish coffee cake

How To Make jewish coffee cake

• 1

  Preheat oven to 350 F.; grease and flour a 9 X 13-inch baking dish (I used nonstick cooking spray).
• 2

  Combine 2 1/2 cups of flour, baking powder and baking soda in a bowl.
• 3

  Beat the 3/4 cup of butter/margarine and 1 1/4 cups of sugar with electric mixer in a large bowl until light and fluffy (mixture should be noticeably lighter in color).
• 4

  Add the eggs, one at a time, allowing each egg to blend into the butter mixture before adding the next; beat in the vanilla.
• 5

  Pour in flour mixture alternately with the sour cream mixing until just incorporated (batter will be thick); pour into prepared pan.
• 6

  For the topping:
• 7

  Mix 1/4 cup of butter/margarine, 1/2 cup flour, 1/4 cup sugar and cinnamon in a small bowl until it resembles coarse crumbs; sprinkle over cake batter.
• 8

  Bake in preheated oven until a toothpick inserted into center comes out clean, 30 to 35 minutes.
• 9

  Cool in pan for 10 minutes before removing to cool completely on wire rack.
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