Aunt Martha's Jewish Coffee Cake
Serves: 4
Terence Turner
1 January 1970
Based on User reviews:
42
Spice
37
Sweetness
49
Sourness
39
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
3 cups
All-Purpose Flour1 tsp
Baking Powder1 tsp
Baking Soda1 pinch
Salt1 cup
Butter3 cup
White Sugar (optional)3
Eggs1 tsp
Vanilla Extract1 cup
Sour Cream1 tbsp
Ground Cinnamon (optional)1 pinch
Ground Nutmeg (optional)Directions:
1
Beat in the vanilla with the last egg
2
Preheat an oven to 350 degrees F (175 degrees C)
3
Grease a 9x5-inch loaf pan
4
Combine flour, baking powder, baking soda, and salt in a bowl
5
Beat the butter and 1 1/2 cups of sugar with an electric mixer in a large bowl until light and fluffy
6
The mixture should be noticeably lighter in color
7
Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next
8
Pour in the flour mixture alternately with the sour cream, mixing until just incorporated
9
Mix walnuts, 3/4 cup of sugar, cinnamon, and nutmeg in a bowl
10
Fold half of the walnut mixture into the batter; mixing just enough to evenly combine
11
Pour the batter into the prepared pan, then sprinkle the remaining walnut mixture on top
12
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes
13
Cool in the pan for 10 minutes before removing to cool completely on a wire rack