Brasadel Jewish Coffee Cake Food

JUDY'S JEWISH COFFEE CAKE

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 IN A BUNDT PAN

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.

BRASADEL (JEWISH COFFEE CAKE)

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.

JEWISH COFFEE CAKE

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.

JEWISH COFFEE CAKE

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.