I was really thinking about us going on a field trip today, had a few places in mind. And then there was a beautiful children’s book I wanted to tell you about. But guess what won out? This Jewish Coffee Cake recipe. We took a vote at our house. It’s really cold out, and everyone wants to sleep in a little and have Jewish Coffee Cake for breakfast. The nutmeg and cinnamon in this recipe pair perfectly with your morning coffee. This recipe has been in my extended family for as long as I can remember, and it’s the staple coffee cake in our house. Jewish Coffee Cake: simple to make, moist and delicious.
Spoon melted butter over the topping before baking.
Bake, and voila: Jewish Coffee Cake!
Jewish Coffee Cake
- 3 1/4 cups flour
- 1 cup dark brown sugar
- 1 1/3 cups white granulated sugar
- 1/2 cup plus 2 tablespoons vegetable oil
- 1 1/4 cups buttermilk
- 1 teaspoon nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1 cup coarsely chopped nuts walnuts or pecans
- 1 stick butter melted
- With wooden spoon, mix together both sugars and flour.
- (Reserve 1 1/2 cups of this flour/sugar mixture for making the topping later.)
- To remainder of flour/sugar mixture:
- Stir in vegetable oil and buttermilk.
- Stir in nutmeg, baking soda, salt and baking powder.
- Place batter in greased 9 X 13 baking pan.
- Separately, mix together reserved 1 1/2 cups sugar/flour mixture, cinnamon and chopped nuts.
- Sprinkle on top of batter.
- Melt butter, and spoon evenly over topping.
- Bake at 350 degrees for 35 minutes, or until cake tester comes out clean.
It's not a typo: this recipe does not call for eggs!
Remember to reserve the 1 1/2 cups sugar/flour mixture for the topping.
This freezes well if you're lucky enough to have leftovers.
I use freshly grated nutmeg in this recipe.
Use pecans or walnuts for the topping. I used pecans.