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
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
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.
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!