Jam making, especially the canning procedure, can be time-consuming. In just 20 minutes, you can make this straightforward rhubarb jam! The jam is thickened by substituting chia seeds for pectin.
| Servings: | 12 |
| Yield: | 1 9×9-inch pan |
Ingredients
- ½ cup butter
- 1 cup white sugar
- 2 eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts
- ½ cup confectioners’ sugar
- 2 teaspoons ground cinnamon
- 2 tablespoons butter, melted
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×9 inch pan. Combine the flour, baking soda and baking powder; set aside.
- In a medium bowl, cream together the sugar, butter and eggs until smooth. Add the flour mixture and beat until smooth. Finally, stir in the sour cream and vanilla. In a separate bowl, combine the nuts, confectioners’ sugar and cinnamon.
- Spread half of the batter into the 9×9 inch pan. Sprinkle a layer of the nut mixture, then spread the remaining batter and top with the rest of the nut mixture. Spread the melted butter over the top.
- Bake for 1 hour in the preheated oven, until cake springs back to the touch.
Nutrition Facts
| Calories | 364 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 65 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 10 g |
| Sodium | 236 mg |
| Sugars | 22 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
Here are my changes Brown sugar instead of confection Toasted almonds instead walnuts 1 Cup of buttered Graham cracker crumbs I had leftover from making a cheesecake crust put into the nut mixture 1/2 tsp salt to the cake batter Baked for 46 min
I’ve made this recipe several times, for several occasions and it is always a big hit! It’s moist and just the right amount of cinnamon. Great for breakfast, brunch or midnight… always satisfies!
This is an amazing coffee cake! The recipe is great just as is. Also, tried it with a bit more sour cream and brown sugar. This is definitely a keeper recipe. I have made it several times already. Received many compliments and requests for sharing the recipe. Yummy!
Used brown sugar instead of confectioners. Delicious
This is almost exactly the same as the cake my family has been making for at least 4 generations, only we all called it “Grandma’s ( or Mom’s, depending on which generation was speaking) coffee cake”. None of us ever used confectioners sugar… either granulated white, turbinado, or brown but never powdered. My niece actually rolled her eyes when I mentioned that!
Delicious, light coffee cake! I even mistakenly added the melted butter to the nut mix before I put it in and on the cake. I’m not sure if that changed anything, but it still tasted pretty perfect. The biggest discrepancy I had with the instructions is that my cake was completely baked at 38 minutes, not 60. Thanks for this wonderful recipe.
Super moist and delicious tasting cake. I also have success doubling it for a large Bundt pan. I love the nut crumble in the middle, such a nice additional flavour and texture. I only put the nut crumble in the middle in a bundt to avoid fusing it to the pan, though I’m sure a skilled baker could have it on top as well. It is good with the confection sugar in the nut mix, though I tend to use brown sugar as i often do not have the other.
I haven’t tasted it yet but I had a problem with the batter. I doubled the recipe and used a Bundt pan. The batter was very thick so I cut it with some skin milk. I also used Stevia and Splenda brown sugar. The house smelled so good while it was baking.
Moist coffee cake. I substituted brown sugar for icing sugar in the nut mixture. I also use pecans instead of walnuts. Great morning snack.
I believe the cake batter needs salt. I am going to try that modification and see if I am happier with the taste. The texture is fabulous, but the taste seems somewhat bland. I checked other recipes for sour cream coffee cake, and noticed they include salt.
Right on the money, a great recipe. Exactly what I was looking for!
This is a great recipe – easy & delicious Have given it away and everyone loves it. And I’m not a very experienced cook
My mom used to make this cake when we were kids, always loved it. It’s pandemic Covid19 and I am spending a lot of time baking old and new goodies. (I was happy to see this recipe, it’s baking in the oven as I write this. ) Mom always put raisins in her cake, I know it’s good, can’t wait to taste it! Thanks! Coco
This is very good but after baking for 55 minutes, I wish I had checked it at 45 minutes. Nothing some extra butter can’t help.
I’ve made this several years with a few slight modifications. To make the cake more moist, I use 1 cup sour cream and 1/2 cup of vanilla Greek yogurt. I also use 1/2 cup white sugar and 1/2 cup brown sugar, instead of 1 cup white sugar. Lastly for the topping I substitute brown sugar for the powdered sugar. It’s always a huge hit.
I added One Heaping Tablespoon of Cinnamon, instead of the Listed amount, I added Halves and Pieces of Walnuts instead of Chopped Walnuts, and I used Half a Cup of Stevia Granules instead of a Whole Cup of White Sugar, also I used Extra Virgin Olive Oil instead of Melted Butter which was the Last Thing before this Jewish Coffee Cake went into Our Oven.
Only had 3/4c sour cream used 1/4 of applesauce. Used 1c whole wheat flour, 1c white flour. Used brown sugar instead of white and added 1 teaspoon of molasses.
I put it in two layers and put the streusel filling in the middle with blueberries and a few blueberries and filling on top. This is one of my favorites.
This is a great recipe! Super delicious, light, fluffy and flavorful. I substituted plain yogurt for sour cream, which was great too! I also made the cinnamon mixture with sugar, brown sugar, cinnamon and melted butter to make a crumble. It turned out great! I double the recipe and got a loaf pan, 6 muffins and a 9×9! Highly recommend!
This is a good-tasting recipe. I baked it for only 40 mins and that was too long. I did use brown sugar instead of confectioners, like others had done.
This was easy to make and good to eat. I used pecans instead of walnuts for personal preference. Not as moist as I’d hoped but still a good cake.