Ann'S Jewish Coffee Cake
A rich and moist Jewish coffee cake featuring coconut, nuts, and a tender crumb, perfect for brunch or dessert and suited for gatherings or family occasions.
Ingredients
Instructions
- Preheat the oven to 325°F (160°C).
- In a large mixing bowl, beat together the butter cake mix, eggs, sour cream, oil, sugar, melted margarine, and vanilla until smooth.
- Stir in the coconut and chopped nuts until evenly combined.
- Pour the batter into a greased tube or Bundt pan.
- Bake in the preheated oven for about 50 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool slightly before removing from the pan and serving.
Tips & Substitutions
For a lighter texture, separate the eggs and beat the egg whites until stiff peaks form before folding them into the batter. You can substitute the butter cake mix with a vanilla or yellow cake mix if needed. For a variation, try adding chocolate chips or dried fruits. Ensure that the nuts are chopped evenly for consistent texture throughout the cake.
Serving Suggestions
This coffee cake is delightful on its own, but it pairs beautifully with a fresh fruit tray with marshmallow dip for added sweetness. Serve with a side of coffee or tea for a perfect afternoon treat or brunch option. For added flavor, drizzle a simple glaze made from powdered sugar and milk on top before serving.
Storage & Reheating
Store any leftover coffee cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly in plastic wrap and refrigerate for up to a week. To reheat, slice individual pieces and warm in the microwave for about 10-15 seconds or until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Ann'S Jewish Coffee Cake contains roughly 393 calories, with 2g protein, 22g carbohydrates, and 28g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of coconut in this recipe?
Yes, you can use sweetened or unsweetened coconut flakes depending on your preference. Sweetened coconut will add more sweetness to the cake, while unsweetened will give a more subtle coconut flavor.
What can I substitute for sour cream?
If you don't have sour cream, you can use plain Greek yogurt as a substitute. It offers a similar tangy flavor and texture, making it an excellent alternative in this recipe.
Can I freeze the coffee cake?
Absolutely! To freeze, wrap the cooled coffee cake tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. Thaw it in the refrigerator overnight before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).