JEWISH COFFEE CAKE
My mother in law made this for her family for many years. My husband just loves it when she served it warm. A little cream over it when it is warm sounds good to me. (There is no vanilla or cake mix in this recipe, if you wonder if I forget it.)
Provided by Charlotte J
Categories Breads
Time 1h15m
Yield 12-15 serving(s)
Number Of Ingredients 9
Steps:
- Sift flour, baking powder and salt.
- Cream shortening and sugar.
- Add 1 egg at a time.
- Beat well after each egg added.
- Add milk and flour mixture alternately to creamed mixture.
- Mix sugar and cinnamon.
- Pour 1/2 coffeecake batter in pan, alternately with cinnamon mixture, leaving enough cinnamon mixture for top of cake.
- Bake in 9x13-inch greased pan for 1 hour at 325 degrees, or 2 greased loaf pans for 1 hour at 350 degrees, or until golden brown and toothpick comes out clean.
- Cool.
JEWISH APPLE CAKE FROM BUBBA'S RECIPE BOX
There are very few Jewish Apple Cake recipes on Allrecipes, so after writing a review for the best one I could find and adding my own tips, I found that 111 people used them. So here is my version of the best Jewish Apple Cake out there (it was handed down to me by my grandmother). I've been making this cake for 37 years now. It is a foolproof recipe and a sure crowd-pleaser.
Provided by Janyce
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 3h
Yield 12
Number Of Ingredients 11
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
- Mix cinnamon, 3/4 cup of sugar, and apples in a bowl; set aside. Combine flour, salt, and baking powder in a bowl. Beat the eggs and 2 cups of sugar with an electric mixer until fluffy. Pour in the flour mixture alternately with the oil. Beat in the orange juice and vanilla until smooth and thoroughly mixed. Pour half of the batter into the prepared pan. Layer half of the apples on top. Pour the remaining batter over, then finish by topping with the rest of the apples.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 30 minutes to 1 hour and 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 528 calories, Carbohydrate 83.1 g, Cholesterol 62 mg, Fat 20.3 g, Fiber 3.1 g, Protein 5.6 g, SaturatedFat 3.4 g, Sodium 340.7 mg, Sugar 55.8 g
JEWISH COFFEE CAKE I
My mom got this recipe from the Jewish nursing home where she used to work. The cake is very moist and easy to make with ingredients you are sure to have on hand.
Provided by Suzanne
Categories Desserts Cakes Coffee Cake Recipes
Time 2h50m
Yield 20
Number Of Ingredients 12
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish. Combine 2 1/2 cups of flour, baking powder, and baking soda in a bowl.
- Beat the 3/4 cup of butter and 1 1/4 cups of sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the sour cream, mixing until just incorporated. Batter will be thick. Pour the batter into prepared pan.
- Mix 1/4 cup of butter, 1/2 cup of flour, 1/4 cup of sugar, and cinnamon in a small bowl until it resembles a coarse crumble. Sprinkle over the cake batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 250.2 calories, Carbohydrate 30.2 g, Cholesterol 58.6 mg, Fat 13.1 g, Fiber 0.6 g, Protein 3.4 g, SaturatedFat 8 g, Sodium 193 mg, Sugar 15.2 g
JEWISH COFFEE CAKE
A moist sour cream coffee cake. This is a great recipe from an old friend.
Provided by sal
Categories Desserts Cakes Coffee Cake Recipes
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 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 9x9 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 363.5 calories, Carbohydrate 40.2 g, Cholesterol 64.9 mg, Fat 21 g, Fiber 1.4 g, Protein 5.4 g, SaturatedFat 9.5 g, Sodium 236.2 mg, Sugar 22 g
JEWISH COFFEE CAKE
My mother makes this coffee cake for many special occasions. We all love the moist cake without any sugary glaze on it. It's plain and simple..and very "cinnamony"!
Provided by Chef Doozer
Categories Breads
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Cream shortening and gradually add sugar.
- Add eggs individually and beat well after each addition.
- Add dry ingredients alternately with milk.
- Add vanilla and pour into greased tube or bundt pan.
- Combine cinnamon and sugar and pour on top of batter.
- Take a fork and swirl into batter with up and down motions.
- Bake for 50 minutes at 350 degrees.
- It freezes very well.
JEWISH COFFEE CAKE IN A BUNDT PAN
This moist cake is a request by family members at holiday gatherings. You'll love the moist texture.
Provided by Carrie Richman
Categories Breads
Time 16m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Mix first 5 ingredients for 10 minutes with an electric mixer.
- Pour 1/2 of cake mixture into greased and floured Bundt style pan.
- Pour 1/2 of sugar, nut and cinnamon mixture on top of cake batter.
- Swirl into batter with knife.
- Pour remaining cake mixture on top of sugar mixture and top with remaining sugar mixture and once again, swirl with knife.
- Bake for 1 hour at 325 degrees or until done.
Nutrition Facts : Calories 704.4, Fat 36.1, SaturatedFat 5.3, Cholesterol 117.6, Sodium 833, Carbohydrate 90.2, Fiber 2.9, Sugar 64.3, Protein 7.5
JEWISH COFFEE CAKE
I got this recipe from a friend. You must use the Jiffy brand Yellow cake mix, I have tried other brands and since they have pudding in the mix already the cake does not turn out right, Jiffy is the only brand I have found that does not have pudding in the mix.
Provided by Kris41
Categories Breads
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients together except for the cinnamon and the sugar, in large bowl with electric mixer till well blended.
- Pour half of the batter in a greased bundt pan or tube pan.
- Mix together the cinnamon and sugar.
- Sprinkle half of the cinnamon/sugar mixture on top of batter, swirl into batter with knife.
- Pour other half of batter into pan and repeat with remaining cinnamon/sugar mixture and swirl with knife.
- Bake at 350 degrees for about 1 hour check often many oven vary.
- Cool in pan 5 minutes.
- Run knife around edges of pan to loosen cake, invert on to wire rack to cool completely.
Nutrition Facts : Calories 921.9, Fat 37.1, SaturatedFat 8.6, Cholesterol 95.1, Sodium 1260.6, Carbohydrate 139.9, Fiber 1.9, Sugar 92.5, Protein 9.1
ASHKENAZIC SOUR CREAM COFFEE CAKE (SMETENEH KüCHEN)
Provided by Gil Marks
Categories Cake Mixer Dairy Breakfast Brunch Dessert Bake Hanukkah Sukkot Rosh Hashanah/Yom Kippur Fall Kosher Shavuot Sour Cream Vegetarian Pescatarian Peanut Free Soy Free
Yield One 9-inch square or Bundt cake; 6 to 9 servings
Number Of Ingredients 23
Steps:
- 1. Preheat the oven to 350°F (325°F if using a glass pan). Grease one 9-inch square pan,9-inch Bundt or tube pan, or 9-inch springform pan. Line with parchment or waxed paper, grease again, and dust with flour.
- 2. To make the streusel: Combine the sugar, flour, cinnamon, salt, and nutmeg if using. Cut in the butter to resemble coarse crumbs. If desired, stir in the nuts.
- 3. To make the batter: Sift together the flour, baking powder, baking soda, and salt. In a large bowl, beat the butter until smooth, about 1 minute. Gradually add the sugar and beat until light and fluffy, about 4 minutes. Beat in the egg yolks, one at a time. Blend in the sour cream, vanilla, and zest if using. Stir in the flour mixture.
- 4. Spread half of the batter in the prepared pan. Sprinkle with half of the streusel. Carefully cover with the remaining batter and sprinkle with the remaining streusel.
- 5. Bake unitl the cake is golden and pulls away from the sides of the pan, about 50 minutes. Set on a rack and let cool in the pan for at least 15 minutes. Serve warm or at room temperature. Wrap the kuchen in plastic and store at room temperature for up to 2 days or in the freezer for up to 3 months.
- 6. To make the glaze if using: Combine all the glaze ingredients, stirring until smooth and of pouring consistency. Drizzle over the cake and let stand until set.
- HINT:
- When baking and storing a cake containing acidic ingredients such as sour cream in an aluminum pan, line the bottom with parchment paper to prevent the juices from reacting with the aluminum and creating a metallic flavor.
- VARIATIONS
- Single-Layer Coffee Cake:
- Spread all the batter in a 13-by-9-inch pan, sprinkle with all of the topping, and bake for 30 to 35 minutes.
- Fruit-Filled Coffee Cake:
- After adding the middle layer of streusel, top with 1 cup peeled, cored, and thinkly sliced cooking apples, 1 cup peeled, pitted, and sliced peaches, or 1 cup pitted cherries, blueberries, blackberries, or raspberries.
- Cheese Coffee Cake:
- Combine 8 ounces softened cream chees, 1/4 cup sugar, 1 large egg, and 1 teaspoon vanilla extract. Spread over the top of the batter, leaving a 1-inch border on all sides. If desired, spread 1/2 cup melted blueberry, cherry, raspberry, or strawberry preserves or pie filling over the cheese mixture. Sprinkle with the streusel.
AUNT MARTHA'S JEWISH COFFEE CAKE
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan. Combine flour, baking powder, baking soda, and salt in a bowl.
- Beat the butter and 1 1/2 cups of sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the sour cream, mixing until just incorporated.
- Mix walnuts, 3/4 cup of sugar, cinnamon, and nutmeg in a bowl. Fold half of the walnut mixture into the batter; mixing just enough to evenly combine. Pour the batter into the prepared pan, then sprinkle the remaining walnut mixture on top.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 520.3 calories, Carbohydrate 64.3 g, Cholesterol 95.6 mg, Fat 27.3 g, Fiber 1.8 g, Protein 7.1 g, SaturatedFat 13.3 g, Sodium 283.1 mg, Sugar 38 g
JEWISH COFFEE CAKE
This recipe was given to my mother by my aunt in the 60's. I am not really sure where the name came from or what makes it Jewish. It is old, but it is so deliscious, in fact it is better the second day.
Provided by Kit_Kat
Categories Breads
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Combine first 6 ingredients in a bowl.
- Beat 10(yes 10) minutes.
- Grease and flour or spray a Bundt pan.
- Topping:.
- Combine all ingredients in a small bowl with a spoon.
- Place 1/2 batter in the pan.
- Top with half of topping ingredients.
- Swirl topping through batter with a knife.
- Repeat with remaining ingredients.
- Bake at 350 for 50 to 60 minutes, or until golden brown and pulling away from the sides of the pan.
- Cool in pan for 10 minutes, then invert on a cake plate.
Nutrition Facts : Calories 400.6, Fat 23, SaturatedFat 3.2, Cholesterol 71.3, Sodium 374.2, Carbohydrate 45.5, Fiber 1.1, Sugar 31.6, Protein 4.2
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