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Recipe Collection

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Prep time: 20 mins

Cook time: 40 mins

Yield: 15-18 servings

It’s breakfast for dessert! This coffeecake calls for dairy-rich sour cream to keep it moist and flakey and gets plenty of sweet from the addition of a brown sugar and cinnamon-nut filling. Serve it for dessert, but make sure to save yourself a slice to enjoy for breakfast the next day—I won’t judge!


  • Nut Filling
  • 1/3 cup brown sugar
  • ¼ cup sugar
  • 1 teaspoon cinnamon
  • ¼ cup walnuts or pecans, finely chopped
  • Batter
  • ½ cup butter
  • 1 cup sugar
  • 2 eggs
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup sour cream
  • 1 teaspoon vanilla extract


  • Preheat oven to 325 degrees and grease a 9x13-inch pan well. Combine all of the ingredients for the nut filling in a small bowl and set aside.
  • Cream butter until soft, then add sugar and cream the mixture well, until light and fluffy. Add the eggs one at a time, beating well after each addition.
  • Sift the dry ingredients together. Add the dry ingredient mixture into the creamed mixture, alternating with the sour cream, beginning and ending with the flour mixture. Stir in the vanilla.
  • Pour half the batter into the pan, cover with half of the nut filling, then top with the rest of the batter and the remaining nut filling. Bake for about 40 minutes, until golden on top and cooked through.

7 Responses

  1. Irene Asack says:

    I can’t wait to try this receipe; it sound WONDERFUL!

  2. Jan Zozila says:

    Love mandelbread

  3. Ivy Demers says:

    We made this coffe cake from the time I was little. My Gram was married to Step Grampa with “ski” at end of his name. Think his origins from “old” Lithuania. It’s the best I’ve ever had. Made in Bundt pan, then flipped with crumbles on top. We were not Jewish, but were schooled about the reason for certain ingredients.

  4. Claudette McFarling says:

    I found it very sticky to spread on bottom and top of filling. Is that usual ?

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