I’ve been making this Jewish coffee cake recipe for years, and it’s always a hit with my family and friends. It’s a traditional recipe that’s been passed down through generations of Jewish bakers, and it’s perfect for any occasion.
The combination of the sweet, crumbly topping and the moist, fluffy interior is just irresistible. I love that this recipe is so easy to make, yet it looks and tastes like it came from a bakery.
Plus, it’s a great way to get some whole grains and fruit into our diets. My kids love helping me mix the batter and topping, and they can’t wait to dig in when it comes out of the oven.
I’ve even started making it for our weekly family breakfasts, where we all gather around the table to enjoy a warm slice (or two!) together.
This recipe is a true classic, and I’m so glad I have it in my repertoire.
Jewish Coffee Cake
4.8 from 578 votes
A moist, tender crumb cake with a cinnamon-walnut streusel layer and a light vanilla glaze. This classic coffee cake is perfect for breakfast, brunch, or an afternoon treat.
2Grease and flour a 9-inch tube pan or bundt pan, tapping out any excess flour.
3In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.
4In a large bowl, beat 1/2 cup softened unsalted butter and 1 cup granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
5Add 2 large eggs one at a time, beating well after each addition, then mix in 1 teaspoon vanilla extract.
6Reduce mixer speed to low and alternately add the flour mixture and 1 cup sour cream, beginning and ending with the flour mixture, mixing just until combined.
7Do not overmix.
8In a separate small bowl, combine 1/2 cup packed brown sugar, 1/4 cup granulated sugar, 2 teaspoons ground cinnamon, 1/2 cup chopped walnuts, and 1/4 cup all-purpose flour.
9Cut in 3 tablespoons cold cubed butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
10Spread half of the cake batter evenly into the prepared pan.
11Sprinkle the streusel mixture over the batter, then carefully spoon the remaining batter on top, spreading it gently to cover the streusel.
12Bake for 40 to 45 minutes, until the cake is golden brown and a toothpick inserted into the center comes out clean.
13Let the cake cool in the pan on a wire rack for 15 minutes, then invert onto the rack to cool completely.
14While the cake cools, whisk together 1 cup powdered sugar, 2 tablespoons milk, and 1/2 teaspoon vanilla extract in a small bowl until smooth.
15Drizzle the glaze over the cooled cake, letting it set for about 10 minutes before slicing.
For a nut-free version, omit the walnuts and add an extra 1/4 cup of flour to the streusel. The cake keeps well at room temperature for up to 3 days.
Watch Video Of How Jewish Coffee Cake Works
This Jewish coffee cake is always a good idea for any occasion because it is simple to make and pleases everyone. It works well for family gatherings because you can make it ahead and it travels easily.
I love that it is not overly sweet so it pairs perfectly with coffee or tea. For storage keep the cake in an airtight container at room temperature for up to 4 days.
To reheat place a slice on a plate and microwave for 15 seconds or warm it in a toaster oven for a few minutes. You can also serve it at room temperature with a dollop of whipped cream or a dusting of powdered sugar.
Leftover slices are great for breakfast the next day or as an afternoon snack. This recipe is a keeper and I hope it becomes a favorite in your home too.
❓ Frequently Asked Questions About Jewish Coffee Cake
1. What is the history behind Jewish coffee cake?
Jewish coffee cake has its roots in Eastern European Jewish cuisine, where it was traditionally served at family gatherings and special occasions. The recipe has evolved over time, but its rich, buttery flavor remains a staple of Jewish baking.
2. How do I make sure my coffee cake is moist?
To ensure your coffee cake stays moist, don’t overmix the batter, and make sure to not overbake it. You can also add extra moisture with ingredients like Greek yogurt or sour cream.
3. Can I use different types of flour in this recipe?
While all-purpose flour is traditional in this recipe, you can experiment with other types of flour like whole wheat or rye for a nuttier flavor.
4. How long does this coffee cake keep?
This coffee cake will keep for up to 3 days at room temperature or up to 5 days in an airtight container in the fridge.
5. Can I make this coffee cake ahead of time?
Yes, you can prepare the batter ahead of time and store it in the fridge overnight before baking.
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