Jewish coffee cake

Jewish coffee cake

Jewish coffee cake

Jewish coffee cake photo 1
Jewish coffee cake photo 2
Jewish coffee cake photo 3


  • sugar - 3/4 c
  • cinnamon
  • eggs - 4 item
  • sour cream - 1 c
  • chopped nuts - 1/2 c
  • oil - 1/2 c
  • cocoa - 1/2 tsp
  • jar apricot preserves - 1/2 oz
  • box yellow or white cake mix - 1 item
  • small jar maraschino cherries, drained and cut up - 1 item

How to make jewish coffee cake:

Mix cake mix, pudding, sour cream, oil, eggs, preserves and cherries together and set aside. Mix together sugar, cinnamon, cocoa and nuts. Pour half batter into greased Bundt pan. Sprinkle 1/2 sugar mixture and cut into batter (swirl with a fork). Pour rest of batter in pan and sprinkle with sugar mixture. Cut into batter again. bake at 350° for 55 to 60 minutes. (Freezes well.)

Recipe categories: Breads, Weeknight, Coffee cakes.

Jewish coffee cake
Average rating: 3.3 of 5, total votes: 4
Cook. Time: PT1H20M
Total Time: PT1H20M

Cause of complaint:

Related ingredients:
sugar, eggs, salt
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