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
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 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
JUDY'S JEWISH COFFEE CAKE
Outrageously DELICIOUS is all I can say about this Coffee Cake... Moist and UNBELIEVABLY GOOD describes this recipe to a T! I remember the first time my friend Marie's sister made this recipe, and I thought I had died and gone to heaven. It IS that GOOD! Try it, and let me know how you like it :) I made this recipe in Memory Of Chef-I-Am for the Cake-A-Thon October 2007, in Tina's memory. It came out super moist, loaded with the flavor of cinnamon and nuts, and is definately one you should try. Everyone loved it on our Charleston trip. She would have been proud! Here's to you Tina!
Provided by Lindas Busy Kitchen
Categories Breads
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Cream margarine and sugar well.
- Mix in sour cream, baking soda, and.
- eggs one at a time. Set aside.
- Sift together baking powder and flour,.
- and add to other mixture. Set aside.
- In a small bowl combine Topping ingredients.
- Fold 3/4 of the Topping mixture into cake batter, mixing well.
- Spoon cake batter into a 9x13" greased and floured pan.
- Sprinkle the remainder of the topping on top of the cake.
- Bake at 350, for 55 minutes.
JEWISH COFFEE CAKE RECIPE - (3.5/5)
Provided by Tufgrlz
Number Of Ingredients 13
Steps:
- Mix butter, sugar, eggs, vanilla, and sour cream until well mixed. Add flour, salt, baking soda, baking powder and beat until well mixed. Pour into greased tube pan alternately in layers of batter and filling. End with a layer of filling. Bake at 350 degrees for 75 minutes.
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- Bagels and Lox. As long as you have the ingredients on hand, you can whip up a few savory lox bagels in 5 minutes or less. All you’ll have to do is assemble them.
- Matzo Brei (Fried Matzo) You can make this classic Jewish dish with only four ingredients, plus salt and pepper to taste. It’s basically just scrambled eggs with fried matzo, but you can jazz it up however you like.
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- Noodle Kugel. Typically served on Yom Kippur or Rosh Hashana, noodle kugel is sweet, creamy, dense, and filling. It looks like a casserole, but thanks to the raisins, orange juice, sugar, cinnamon, and vanilla extract, it tastes more like dessert.
- Onion Kugel. If you’re looking for a more savory kugel option, try this onion kugel instead. With onions, onion soup mix, and mushrooms, this kugel is dense, filling, and very earthy.
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