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
SOUR-CREAM COFFEE CAKE
Here is a classic coffee cake with a tender crumb and a crunchy streusel topping that comes together in about an hour. It's quite rich, so your serving sizes don't need to be large.
Provided by Robert Farrar Capon
Categories dessert, side dish
Time 1h
Yield About 12 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees and generously butter a 9-by-13-inch baking pan. Cream butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition.
- In a separate bowl, sift flour with baking powder, baking soda and salt. With the mixer on low speed, add the flour mixture to the butter mixture alternately with sour cream and vanilla until just combined. Do not overmix. Pour batter into prepared baking pan.
- Make the topping: Combine sugar, cinnamon, flour and nuts in a small bowl and mix well.
- Sprinkle the topping evenly over the cake and bake 30 to 35 minutes, or until a cake tester comes out clean. Cool, cut into pieces and serve.
Nutrition Facts : @context http, Calories 347, UnsaturatedFat 8 grams, Carbohydrate 45 grams, Fat 18 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 8 grams, Sodium 220 milligrams, Sugar 31 grams, TransFat 0 grams
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 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
BRAIDED COFFEE CAKE
Combining two recipes had a wonderful result in a delicious coffee cake which I serve often to friends and family.-Jenny Reece, Lowry, Minnesota
Provided by Taste of Home
Time 30m
Yield 12-14 servings.
Number Of Ingredients 2
Steps:
- Roll dough into a 14x11-in. rectangle on a large greased baking sheet. Spread filling down center third of rectangle. (If using Fruity Cream Cheese Filling, first spread cream cheese mixture over dough, then top with jam.) On each long side, cut 1-in. strips about 3 in. into center. Starting at one end, fold alternately strips at an angle across filling (see photo at far right). Pinch ends to seal. Cover and let rise in a warm place until doubled, about 45 minutes. Bake at 375° for 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool.
Nutrition Facts :
BRASADEL (JEWISH COFFEE CAKE)
Make and share this Brasadel (Jewish Coffee Cake) recipe from Food.com.
Provided by paulamatt
Categories Breads
Time 1h20m
Yield 15 serving(s)
Number Of Ingredients 13
Steps:
- Beat together the shortening, 1 cup sugar and eggs.
- Sift together the flour, baking powder, salt and baking soda.
- Combine the mixtures.
- Add sour cream and vanilla and beat together.
- Then add 3/4 cup nuts (the original recipe called for raisins).
- Pour 1/2 of the batter into tube pan.
- Sprinkle 1/2 cup nuts on top, then add the rest of the batter.
- Mix 3/4 cup sugar and a little cinnamon and sprinkle on cake.
- Bake in 350 degree oven for approximately 1 hour.
- Note: The family decorates the cake with maraschino cherry halves and walnut halves.
Nutrition Facts : Calories 414.5, Fat 24.5, SaturatedFat 6.4, Cholesterol 49, Sodium 214.9, Carbohydrate 44.7, Fiber 1.3, Sugar 23.8, Protein 5.8
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