Jewish Coffee Cake

INGREDIENTS

CAKE BATTER:

  • 1 box yellow cake mix
  • 1 large vanilla instant pudding
  • 4 XL eggs
  • 1 cup sour cream
  • 1/2 cup vegetable oil
  • 1 tsp. vanilla extract

TOPPING:

  • 1 cup sugar
  • 1 Tbs. flour
  • 1 tsp. cinnamon
  • ​1/4 cup butter, softened
  • 1 cup chopped pecans

DIRECTIONS

Preheat oven to 350​​​o F.
Grease and flour or spray 9" X 13" X 2" cake pan.

CAKE BATTER:

In a large mixing bowl, stir cake mix and instant pudding.
Add eggs, sour cream, oil, and vanilla extract and mix well in
mixer.
Cake batter will be thick.

Spread 1/2 of cake batter into prepared cake pan.
Sprinkle 1/2 of the topping evenly over batter.
Spread rest of cake batter onto topping, covering all of the topping.
Sprinkle rest of topping evenly over batter.

Bake at 350o F for 45 - 60 minutes, until toothpick inserted in center comes out clean.  (If necessary, cover loosely with foil last 10 minutes to prevent overbrowning.)

Serves 20 - 25.

TOPPING:

Mix sugar, flour and cinnamon in a medium bowl.
Cut in butter.  Add pecans and mix well.
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126 Amber Street
Beach Haven, NJ 08008
email: victoria_guest_house@msn.com

Phone: 609-492-4154    Fax: 609-492-1420       

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