Jewish Coffee Cake
Below is a MRR and PLR article in category Master Series -> subcategory Recipes.
Jewish Coffee Cake
Introduction
Experience the delight of the ultimate Jewish Coffee Cake, a treat that will make you forget about all other coffee cakes. Once you've mastered this recipe, you'll have the freedom to experiment with various jams, jellies, and fruits for endless creativity.
Ingredients
- 1 pound butter, at room temperature
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 8 ounces sour cream
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
Topping
- 1 cup brown sugar
- ½ cup diced walnuts
- 1 teaspoon cinnamon (adjust to taste)
Instructions
1. Prepare the Batter: Cream the butter and sugar together. Add the eggs one at a time, mixing well. Gradually incorporate the vanilla, sour cream, flour, baking soda, and baking powder.
2. Prepare the Topping: In a separate bowl, mix the brown sugar, walnuts, and cinnamon.
3. Layer the Cake: Grease and flour a 10-inch x 3-inch tube pan. Pour a layer of the cake batter into the pan, followed by a layer of the cinnamon mixture. Repeat until all batter is used, ending with the cinnamon topping.
4. Bake: Preheat the oven to 350°F (175°C). Bake for about 45 minutes or until a toothpick inserted into the center comes out clean.
5. Serve: Allow the cake to cool before serving. Enjoy it warm with a dollop of raspberry jam for an extra treat.
Indulge in this delightful coffee cake and discover a new favorite!
You can find the original non-AI version of this article here: Jewish Coffee Cake.
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