Walk into any Jewish bakery from Borough Park to Pico-Robertson, and there it sits behind the glass: a towering sour cream coffee cake, its crumb topping thick as a second layer, dusted with powdered sugar, cut into generous slabs that barely fit on a plate. This is the cake that every synagogue kiddush depends on, the cake that appears at every shiva house without being asked, the cake that says “come in, sit down, have a piece” before anyone speaks a word.
The Jewish coffee cake—not to be confused with the coffee-flavored cakes of Europe—is a cake meant to be eaten with coffee, not tasting of it. Its genius is in the sour cream. Where other cakes rely on buttermilk or yogurt for tenderness, the Jewish bakery version uses a full cup of sour cream, which produces a crumb so moist, so impossibly tender, that the cake practically dissolves on the tongue. The sour cream also provides a subtle tang that balances the sweetness of the cinnamon streusel, preventing the whole thing from becoming cloying.
And that streusel. A proper Jewish coffee cake has more crumb than cake. The streusel layer runs through the middle and blankets the top—a thick, buttery, cinnamon-scented rubble that shatters when you break a piece off and melts into the soft cake beneath. This is not a delicate French affair. This is a cake that means business.
On Shavuot, when dairy is the order of the day, sour cream coffee cake is a natural fit—rich with butter and sour cream, perfect alongside a cup of coffee as the afternoon stretches on. On Shabbat, it’s the kiddush hero. On a Tuesday morning, it’s the reason to make a pot of coffee. It is, without argument, one of the great Jewish baking achievements.
What Makes This Recipe Special
- Sour cream is the secret — A full cup of sour cream replaces most of the liquid, creating an extraordinarily moist, tender crumb with a subtle tang that no other ingredient can replicate
- More crumb than cake — The streusel ratio here is generous: a thick ribbon through the middle and a heavy blanket on top. This is a crumb cake, not a cake with crumbs
- Two cinnamon layers — Cinnamon streusel both inside and on top means every bite has that warm spice throughout, not just on the surface
- One-bowl simplicity — No creaming butter, no folding egg whites, no fussy techniques. Melt, whisk, fold, pour. This cake is forgiving and nearly impossible to ruin
- Keeps for days — The sour cream keeps this cake moist for up to 5 days at room temperature—making it ideal for Shabbat baking on Thursday or Friday morning
- Bakery-style presentation — Baked in a tube or Bundt pan for that classic bakery silhouette. A dusting of powdered sugar is all it needs
Halachic Notes
- Kosher Classification: Dairy (chalavi) — contains butter, sour cream, and eggs. Must be prepared with dairy-designated equipment. Wait the appropriate time after eating meat before serving.
- Eggs: All eggs must be cracked individually into a clear glass and checked for blood spots before adding to the batter.
- Hafrashat Challah: This recipe uses 360g of flour, below the shiur for separation with a bracha. No separation required. If doubling the recipe (720g flour), separation without a bracha may be required by some opinions. If tripling (1,080g+), consult your posek regarding the threshold with a bracha.
- Pas Yisroel: While coffee cake is not “bread” in the strict halachic sense (it is mezonot, not hamotzi), some authorities extend Pas Yisroel considerations to any baked item made from the five grains. To satisfy all opinions, a Jewish person should light the oven or be involved in the baking process.
- Brachot: Borei minei mezonot before; Al hamichya after.
- Shabbat/Yom Tov Timing: Bake before Shabbat or Yom Tov. This cake is excellent at room temperature, so no reheating is needed. It actually improves overnight as the crumb absorbs moisture from the sour cream.
Ingredients
Cinnamon Streusel
| Ingredient | Grams | Volume | Baker’s % |
|---|---|---|---|
| All-purpose flour | 90g | ¾ cup | 100% |
| Light brown sugar, packed | 110g | ½ cup packed | 122% |
| Ground cinnamon | 8g | 1 Tbsp | 9% |
| Unsalted butter, cold, cut into small pieces | 56g | 4 Tbsp | 62% |
| Fine salt | 1g | Pinch | 1% |
Cake Batter
| Ingredient | Grams | Volume | Baker’s % |
|---|---|---|---|
| All-purpose flour | 360g | 3 cups | 100% |
| Granulated sugar | 200g | 1 cup | 56% |
| Unsalted butter, melted and cooled | 113g | 8 Tbsp (½ cup) | 31% |
| Sour cream, full-fat, room temperature | 230g | 1 cup | 64% |
| Large eggs, room temperature | 150g (3 large) | 3 eggs | 42% |
| Pure vanilla extract | 10g | 2 tsp | 3% |
| Baking powder | 8g | 2 tsp | 2.2% |
| Baking soda | 3g | ½ tsp | 0.8% |
| Fine salt | 4g | ¾ tsp | 1.1% |
Step-by-Step Instructions
Step 1: Make the Streusel
In a medium bowl, whisk together the flour, brown sugar, cinnamon, and salt. Add the cold butter pieces and work them in with your fingertips, pinching and rubbing until the mixture forms coarse, irregular crumbs ranging from pea-sized to hazelnut-sized. Some large chunks are good—they become the satisfying rubble on top. Do not over-work into a paste. Refrigerate the streusel while you make the batter; cold streusel stays clumpy rather than melting flat during baking.
Step 2: Prepare the Pan
Preheat your oven to 175°C (350°F). Generously butter and flour a 25cm (10-inch) tube pan or Bundt pan, making sure to coat every crevice. Alternatively, use baking spray with flour. A tube pan (angel food cake pan) with a removable bottom is easiest for unmolding. If using a 23×33cm (9×13 inch) baking pan instead, butter and line the bottom with parchment paper.
Step 3: Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 4: Mix the Wet Ingredients
In another large bowl, whisk the melted butter and sugar until combined. Add the eggs one at a time, whisking well after each addition. Add the sour cream and vanilla and whisk until the mixture is smooth and uniform. It will be thick and glossy.
Step 5: Combine Wet and Dry
Add the dry ingredients to the wet ingredients in two additions, folding gently with a spatula after each. Mix until just combined—a few streaks of flour are fine. Do not overmix. Overmixing develops the gluten in the flour and turns a tender cake into a tough one. The batter will be very thick, almost like a soft cookie dough. This is correct—it’s the sour cream that keeps it moist despite the thick consistency.
Step 6: Layer the Batter and Streusel
Spoon half the batter into the prepared pan and spread it evenly. Sprinkle half the streusel mixture over the batter in an even layer, pressing it down gently. Spoon the remaining batter on top, spreading carefully over the streusel (use an offset spatula dipped in water for easier spreading). Top with the remaining streusel, pressing lightly so it adheres. The cake should have two distinct layers of crumb: one hidden inside, one crowning the top.
Step 7: Bake
Bake at 175°C (350°F) for 50–60 minutes. The cake is done when the top is deep golden brown, the streusel is set and slightly crackled, and a wooden skewer inserted into the center comes out clean or with just a few moist crumbs (not wet batter). If using a Bundt pan, the edges will pull slightly from the sides when done. If the top is browning too quickly, tent loosely with foil after 40 minutes.
Step 8: Cool and Unmold
Let the cake cool in the pan for 20 minutes. If using a tube pan with a removable bottom, run a thin knife around the edges and the center tube, then lift the cake out by the tube. For a Bundt pan, invert onto a wire rack and tap firmly to release. Let cool completely before slicing—at least 30 minutes more. The cake is fragile when warm but firms up beautifully as it cools. Dust with powdered sugar before serving if desired.
Storage & Make-Ahead
- Room temperature: Wrap tightly in plastic wrap or cover with a cake dome. Keeps beautifully for up to 5 days. The sour cream keeps the crumb moist. In fact, this cake is often better on day two, once the streusel has softened slightly into the cake.
- Refrigerator: Not recommended—refrigeration dries out the cake. Room temperature is best.
- Freezer: Wrap the whole cake (or individual slices) in plastic wrap, then foil. Freeze for up to 3 months. Thaw at room temperature for 2–3 hours. The streusel will soften slightly but the cake itself freezes and thaws beautifully.
- Shabbat Prep: Bake on Thursday or Friday morning. It needs no reheating and is excellent at room temperature, making it the ideal kiddush cake. Wrap and leave on the counter until Shabbat.
- Shavuot/Yom Tov: Bake a day or two ahead. Serve at room temperature as part of the dairy spread, alongside cheesecake and blintzes. A classic three-dessert Shavuot table.
Troubleshooting
| Problem | Cause | Solution |
|---|---|---|
| Dense, heavy cake | Overmixed batter or too much flour | Fold dry into wet until just combined. Measure flour by spooning into the cup and leveling, or weigh (360g). Do not scoop directly from the bag |
| Dry crumb | Overbaked, low-fat sour cream used, or not enough butter | Pull from oven when skewer shows moist crumbs, not when clean. Use full-fat sour cream only. Do not reduce the butter |
| Streusel sinks into the batter | Streusel too warm, crumbs too fine, or batter too thin | Refrigerate streusel until ready to use. Keep chunks coarse, not sandy. The batter should be thick, not pourable |
| Cake sticks to Bundt pan | Pan not greased thoroughly, or unmolded too hot | Butter and flour every crevice. Wait the full 20 minutes before unmolding. Consider baking spray with flour for insurance |
| Raw center, done edges | Oven too hot or cake too thick | Use an oven thermometer. If the top browns before the center sets, reduce temperature to 165°C (325°F), tent with foil, and extend baking by 10–15 minutes |
| Bland streusel | Not enough cinnamon or using old spice | Use a full tablespoon (8g) of cinnamon. Cinnamon loses potency after 6 months. If yours smells faint, replace it |
Frequently Asked Questions
Can I add nuts to the streusel?
Absolutely. Add 75g (½ cup) of chopped walnuts or pecans to the streusel mixture. Toasting them first (8 minutes at 175°C / 350°F) intensifies their flavor. Nuts are a traditional addition in many Jewish bakery versions and add wonderful crunch. Be aware of nut allergies if serving at a shul kiddush or communal event—always label accordingly.
Tube pan vs. Bundt pan vs. 9×13 pan?
A tube pan (angel food pan) with a removable bottom is the easiest for clean unmolding. A Bundt pan gives the cake its signature fluted shape but is harder to release and fills the decorative crevices with streusel (which is not a bad thing). A 23×33cm (9×13 inch) pan is the most practical for crowds: no unmolding needed, easy to cut into squares, and travels well under foil. For a 9×13, reduce baking time to 40–50 minutes. All three work perfectly—choose based on occasion.
Can I make this pareve?
You can, but again, you will lose the soul of the cake. Replace butter with margarine or refined coconut oil, and replace sour cream with non-dairy sour cream (Tofutti) or unsweetened coconut cream mixed with 1 tablespoon of lemon juice. The result is a decent cake but lacks the distinctive tang and richness that sour cream provides. If you need a pareve coffee cake for a meat meal, this substitution works in a pinch. For Shavuot, make the real dairy version—that’s the whole point.
What makes this “Jewish” coffee cake?
The Jewish bakery coffee cake is distinguished from other coffee cakes by three things: the heavy use of sour cream (a staple of Ashkenazi dairy cooking), the generous ratio of streusel to cake (Jewish bakeries are not timid with the crumb), and its role in communal life. This is the cake that appears at kiddush, at shiva houses, at bris celebrations, at Shabbat tables. It is baked not for individual indulgence but for sharing. The recipe itself descends from the German-Jewish Streuselkuchen, adapted by Eastern European immigrants who added sour cream from their own dairy tradition.
Why is my cake better the next day?
The sour cream continues to hydrate the crumb overnight, making the cake more moist and tender on day two. The streusel, which is crisp when fresh, softens slightly where it meets the cake, creating a more integrated texture. The cinnamon flavor also deepens as it has time to permeate the batter. This is why experienced Jewish bakers always bake their coffee cake on Thursday for Shabbat, not on Friday—the extra night makes a measurable difference.
Complete Your Shavuot Table
Pair this coffee cake with our cheesecake, blintzes, and noodle kugel for the ultimate dairy holiday spread.