Russian Coffee Cake Recipes

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RUSSIAN COFFEE CAKE



Russian Coffee Cake image

Wonderful coffee cake with fruit, great for breakfast or as an after dinner dessert. This recipe was given to me at my bridal shower many years ago and I still enjoy it today.

Provided by grosmick

Categories     Dessert

Time 1h15m

Yield 8-12 serving(s)

Number Of Ingredients 9

1 cup oil
4 eggs
1 cup sugar
1 teaspoon baking powder
2 cups flour
1 teaspoon salt
1 teaspoon cinnamon
1 (21 ounce) can pie filling, any fruit
1/2 cup sugar

Steps:

  • Grease and flour 9x13 pan.
  • Mix oil, eggs, 1C sugar, baking powder, salt and flour until well mixed.
  • Pour 1/2 of the batter in the pan (it will seem like there is not enough).
  • Add the pie filling to the pan, spreading it out over the batter.
  • Pour the remaining batter in the pan.
  • Mix the 1/2 C sugar and the cinnamon together, spread over the batter.
  • With the back of a large spoon, rub the sugar mixture to the batter gently,.
  • Bake 1 Hour in a 325 degree oven.
  • Cool before serving.

ASHKENAZIC SOUR CREAM COFFEE CAKE (SMETENEH KüCHEN)



Ashkenazic Sour Cream Coffee Cake (Smeteneh Küchen) image

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

Streusel Topping:
1/2 cup granulated or brown sugar, or 1/4 cup each
1/2 cup all-purpose flour
3/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/4 to 1/2 teaspoon ground nutmeg or cloves (optional)
1/4 cup (1/2 stick) unsalted butter or margarine, softened
1/2 cup coarsely chopped walnuts or pecans, grated coconut, golden raisins, or chocolate chips, or 1 cup any combination (optional)
Batter:
2 cups all-purpose flour
1 teaspoon double-acting baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter or margarine, softened
1 cup granulated or brown sugar or 1/2 cup each
4 large egg yolks, or 3 large eggs
1 cup (8 ounces) sour cream or plain yogurt
1 1/2 teaspoons vanilla extract
1 teaspoon finely grated lemon zest (optional)
Glaze (optional):
1 cup confectioners' sugar
1/2 teaspoon vanilla or almond extract
1 to 2 tablespoons milk or water

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.

RUSSIAN HONEY COFFEE CAKE



RUSSIAN HONEY COFFEE CAKE image

In Russia, desserts are eaten after a meal or often at breakfast. One of the favorite ingredients in Russian desserts is honey. This yummy cake has plenty of it! Recipe: grouprecipes.com Photo: thefreshloaf.com

Provided by Ellen Bales

Categories     Other Desserts

Time 55m

Number Of Ingredients 12

1/2 c sugar
2 eggs, well beaten
3/4 c honey
2 Tbsp oil
1/2 c hot dark tea, brewed
2 Tbsp whiskey
2 c all purpose flour
1 tsp ground cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
1/2 c chopped nuts, any kind
grated rind of one lemon

Steps:

  • 1. In a large bowl, mix all ingredients together--except for chopped nuts. Beat well.
  • 2. Pour into a greased loaf pan which has been lined with wax paper on the bottom. Sprinkle top with chopped nuts.
  • 3. Bake in a preheated 325-degree oven for 45 minutes to an hour or until toothpick comes out clean. If top browns too fast, cover with foil last 15 minutes.
  • 4. Cool completely and remove from pan. Wrap and let sit overnight before slicing. Note: this coffee cake freezes well.

RUSSIAN COFFEE CAN CAKE (KULICH)



Russian Coffee Can Cake (Kulich) image

This is a sightly less complicated take on the traditional Russian Coffee cake. It does still require mulitple risings. It's baked in a coffee can to make a great presentation. There is also a lemon icing that goes on top.This recipe requires 2, 1lb coffee cans.

Provided by Chef Jean

Categories     Breads

Time 3h45m

Yield 2 loaves

Number Of Ingredients 15

2 (1/4 ounce) packages active dry yeast
1/2 cup warm water
1/2 cup warm milk, scalded then cooled
1/2 cup sugar
1 teaspoon salt
2 eggs
1/2 cup shortening
4 1/2-5 cups all-purpose flour
1/2 cup raisins
1/4 cup blanched almond, chopped
1/2 teaspoon vanilla
1/2 cup confectioners' sugar
1 1/2 teaspoons warm water
1/2 teaspoon lemon zest
1/2 teaspoon lemon juice

Steps:

  • Dissolve the yeast in the water.
  • Stir in the next four ingredients, 2 1/2 cups of the flour, the almonds, raisins and vanilla.
  • Beat until smooth then add in enough of the remaining flour to make dough easy to handle.
  • Turn dough onto a floured board or counter and knead for about 5 minutes until smooth and elastic.
  • Place the dough into a greased bowl, turn to coat.
  • Cover with a clean towel and let rise in a warm place until doubled in size, about 2 hours.
  • Punch down dough and let rse again until almost doubled, about 40 minutes.
  • Divide dough in half and roll each half into a well rounded bun shape.
  • Place each bun in a well greased 1 lb coffee can.
  • Cover and let rise until the dough starts to puff up over the top of the cans, about 45 minutes.
  • Bake at 375 degrees on a low rack in the center of the oven for 45 minutes or until brown.
  • Let cool slightly then remove from cans.
  • Mix together all of the icing ingredients and pour over the cakes letting some run down the sides.

Nutrition Facts : Calories 2137.2, Fat 70.8, SaturatedFat 16.9, Cholesterol 220, Sodium 1282.6, Carbohydrate 333.1, Fiber 12.4, Sugar 103, Protein 45.2

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