Ida’s Coffee Cake Recipe

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This coffee cake is delicious and would be a wonderful addition to a Christmas or New Year’s Day breakfast, which is why I’m posting this recipe now.  That said, once you’ve tasted it you’ll likely want to make it year-round!

I’d like to thank my dear friend, Ida, for providing this recipe.  Originally called Jewish Coffee Cake, I renamed it in her honor.  Ida said she made her coffee cakes with Imperial margarine, and I made mine with butter.  I’m sure the cake is equally delicious both ways…

Ida’s Coffee Cake

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Cake

Cream the following together:
2 sticks butter or margarine
1 cup sugar
3 eggs, one at a time
2 tsp. vanilla
1 cup sour cream

Sift the following together:
3 cups flour
1/2 tsp. baking soda
3 tsp. baking powder

Add sifted ingredients to creamed mixture to make the cake batter.  Batter will be thick and somewhat sticky.

Topping & Middle

Mix together:
1/2 cup sugar
1 tsp. cinnamon
1/2 cups chopped walnuts

Assembling the coffee cake:

Spread half of the cake batter in un-greased 10″ tube pan (also known as an Angel Food Cake pan), and sprinkle 3/4 of the sugar/cinnamon/walnut mixture over cake the batter.  Spread the remaining batter over sugar mixture with a frosting spatula, and top with remaining mixture of sugar/cinnamon/walnuts.

Bake at 350 degrees for 40 – 45 minutes. Check with a wooden toothpick or skewer for doneness.  Let cake stand for 15 minutes before removing from pan.  Cake will be very heavy.

Tips:

1. Have ingredients at room temperature before mixing.
2. When creaming your ingredients, use an electric mixer on medium.
3. Mix the sugar and cinnamon together, THEN add nuts.
4. Before removing the cake from the pan, loosen the cake by inserting a long metal spatula or sharp knife between cake and pan.

Oh, and if the cake isn’t completely devoured on the first day, try warming your slice in the microwave for about 40 seconds before eating it on subsequent days.  It’s delicious with a glass of cold milk!

I hope you enjoy this recipe as much as Ida and I do!

Warm regards,
Melody

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4 Comments

  1. Posted December 21, 2010 at 9:17 am by Barbara W. | Permalink

    Here in Georgia we would substitute pecans for the walnuts……a southern specialty!

    Sounds great. I will have to try it!

  2. Posted December 21, 2010 at 4:32 pm by Beth Nielsen | Permalink

    Looks absolutely delicious & I love this type of coffee cake. The addition of the sour cream always insures great flavor and helps to keep things moist! A winner for sure.

  3. Posted December 26, 2010 at 6:28 pm by Melody | Permalink

    Thank you, Beth!
    This recipe is pretty yummy, so I’m glad the photos are adequately enticing.
    Melody

  4. Posted December 26, 2010 at 6:29 pm by Melody | Permalink

    Barbara,
    I’m sure the recipe would be delicious with pecans, too. Please let me know how it turns out!
    Melody