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Recipe Collection

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Sour Cream Coffee Cake

Sour Cream Coffee Cake Related:   breakfast & brunch, dairy, desserts & sweets, kid-friendly, Rosh Hashanah, Shabbat, Shavuot, vegetarian

Prep time: 10 minutes

Cook time: 45 minutes

Yield: 12–16 slices

Recipe courtesy of Sheri Gillman, a member of the Tokyo JCC. Sour cream makes this coffee cake incredibly moist and tasty for days. It’s a favorite at the Tokyo JCC, and often served for dessert during Shabbat dinners. Until the synagogue’s own cookbook came out, there was much speculation about what exactly went into this cake. Now the mystery is out!


  • 1 stick butter
  • 1 cup sugar
  • 2 eggs
  • 1 cup sour cream
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 cups all-purpose flour
  • 1 teaspoon cinnamon
  • ¼ cup sugar
  • ¼ cup chocolate chips
  • ¼ cup chopped walnuts


  • Preheat oven to 375 degrees and butter an 8-inch tube pan. Cream together butter and sugar until light and fluffy. Add eggs and sour cream and combine well. Stir in flour, baking soda and powder. In a separate bowl, mix together cinnamon, sugar, chocolate chips and walnuts. Pour half the batter into the pan. Cover with half the sugar mixture. Add the rest of the batter, and cover with the rest of the sugar mixture. Bake for about 45 minutes or until inserted toothpick comes out clean. Try not to eat all in one sitting.

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