Jewish Coffee Cake
Submitted by Carla O’Neil
Ingredients
- Cake:
- 1 yellow cake mix
- 1 small package instant vanilla pudding
- 4 eggs
- 1 cup water
- 1/2 cup vegetable or canola oil
- 1 tsp. vanilla
- Topping:
- 1/2 cup white or brown sugar
- 1/2 cup chopped walnuts
- 1 Tbsp. cinnamon
Instructions
- Mix cake mix, pudding mix, eggs, water, oil, and vanilla with mixer for 10 minutes. Grease Angel Food cake pan or 2 bread loaf pans. Pour half batter into pan, then half of topping. Swirl with knife, repeat. Bake 1 hour and 15 minutes for large cake or 45 minutes for loaf pans at 325 degrees. Super simple – enjoy!
Notes
My submission is a family favorite for several reasons. While we lived in mountainous Northern California, up in Calveras County (yes, famous for Mark Twain’s frog-jumping contests still to this day at the Calveras County Fair every year...), our next door neighbor and my husband’s long-time family friend shared this yummy recipe with us when she would invite us over for her traditional Japanese dinners. Her yummy moist cake was always a favorite – Jewish Coffee Cake baked with love by our Japanese friend!