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Sour Cream Coffee Cake [Jewish Coffee Cake]

Nana FItzgerald's recipe, most often made by Mom
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Breakfast, Dessert
Cuisine: American, Jewish
Keyword: Coffee Cake
Servings: 12
Author: Phyllis Fitzgerald

Equipment

  • Mixer
  • Spatula
  • Bundt Pan optional
  • Tube pan Optional

Ingredients

  • 3 cups Flour
  • 1.5 cups White Granulated Sugar
  • 1.5 Sticks Margarine [6oz]
  • 1.5 tsp Baking Powder
  • 3 Eggs large
  • 1/4 tsp Salt
  • 1/2 tsp Baking Soda
  • 1 tsp Vanilla Extract [Grampie Durgin's if you have it]
  • 1/2 pint Sour Cream

Topping

  • 1/4 cup sugar
  • 1/2 cup walnuts
  • 1 tbsp cinnamon

Instructions

  • cream the margarine and sugar
  • mix in eggs
  • add dry ingredients
  • add sour cream
  • add vanilla last
  • mix until batter smooth
  • prepare bundt pan — using crisco or margarine and flower to prep pan
  • half batter in pan
  • cover with 1/2 the topping
  • add rest of batter on top
  • cover with the rest of the topping
  • put in oven for 1hr
  • cool on wire rack for at least an hour