Dinner Tonight: Jewish Coffee Cake


This recipe, we are told, is called Jewish Coffee Cake. We honestly have no idea what makes it more Jewish than any other coffee cake, but that is the name we are stuck with. If it had matzo meal, maybe we could understand. Anyway, it comes from Sue Woodring, who pulled it off the Internet and enjoys it so much she was moved to share it.

Jewish Coffee Cake

1 box yellow cake mix

4 eggs

1 cup sour cream

1 small box (instant) vanilla pudding

½ cup vegetable oil

¾ cup hot water

1 teaspoon vanilla

1 teaspoon butter flavoring

1 cup sugar

2 teaspoons cinnamon

1 cup chopped pecans

Preheat oven to 350°.Grease a 9-by-13-inch pan with oil, butter or nonstick spray, and dust with flour.

Mix together cake mix, eggs, sour cream, pudding mix, oil, hot water, vanilla, and butter flavoring, and stir for 4-5 minutes.

In a separate bowl, mix sugar, cinnamon, and chopped pecans. Pour half of the cake batter into pan and sprinkle with half of the sugar mixture. Pour the rest of the cake batter on top and sprinkle with remaining sugar mixture. Using a spatula, cut through the batter several times. Bake 45 minutes. Do not overbake. Cool before serving.

— Sue Woodring

Have a recipe that is fast and healthy? Send it to food@theblade.com or Dinner Tonight, The Blade, 541 N. Superior St., Toledo, OH 43660.