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 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
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
More about "jewish coffee cake i recipes"
JEWISH COFFEE CAKE | MY JEWISH LEARNING
From myjewishlearning.com
Servings 10Category DessertAuthor Tamar Fox
15 COFFEE CAKE RECIPE IN BUNDT PAN - SELECTED RECIPES
From selectedrecipe.com
TOP 50 BEST JEWISH COFFEE CAKE RECIPE RECIPES - BGF.MOOO.COM
From bgf.mooo.com
CHOCOLATE, COFFEE & HAZELNUT BAKED ALASKA RECIPE
From food52.com
SOUR CREAM COFFEE CAKE (WITH EXTRA CRUMB) - SALLY'S BAKING …
From sallysbakingaddiction.com
BISQUICK COFFEE CAKE RECIPE | GET ON MY PLATE
From getonmyplate.com
TOP 42 JEWISH APPLE CAKE MUFFIN RECIPE RECIPES
From hercules.dixiesewing.com
JEWISH COFFEE CAKE I RECIPES RECIPE
From alicerecipes.com
JEWISH COFFEE CAKE – INRECIPES
JEWISH COFFEE CAKE I RECIPE | ALLRECIPES
From test.element.allrecipes.com
JEWISH COFFEE CAKE #1 RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
JEWISH COFFEE CAKE - RECIPE - COOKS.COM
From cooks.com
JEWISH COFFEE CAKE - STAGE.ELEMENT.ALLRECIPES.COM
From stage.element.allrecipes.com
JEWISH COFFEE CAKE {MADE WITH A NUT CRUMBLE TOPPING}
From chocolateslopes.com
15+ EASY HOLIDAY CAKE RECIPES | EATINGWELL
From eatingwell.com
JEWISH COFFEE CAKE I RECIPE | ALLRECIPES
From stage.element.allrecipes.com
DAIRY-FREE COFFEE CAKE RECIPE THAT'S BETTER THAN ENTENMANN'S
From godairyfree.org
JEWISH COFFEE CAKE RECIPE | ALLRECIPES
From test.element.allrecipes.com
SPICED APPLE COFFEE CAKE - THE SOUTHERN LADY COOKS
From thesouthernladycooks.com
JEWISH HOLIDAY RECIPES FOR EVERYONE TO TRY | STACKER - WFMZ.COM
From stacker.com
CREATE A HEART-HEALTHY HOLIDAY MENU FEATURING APPLE COFFEE CAKE
From sungazette.com
TOP 41 JEWISH RUSSIAN COFFEE CAKE RECIPE RECIPES
From tmax.pakasak.com
You'll also love