Jewish Coffee Cake I Food

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JEWISH COFFEE CAKE



Jewish Coffee Cake image

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

1 cup shortening (butter or margarine)
2 cups sugar
4 eggs
3 cups flour
3 teaspoons baking powder
1/2 teaspoon salt (optional)
1 cup milk
3 tablespoons sugar
3 teaspoons cinnamon

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 I



Jewish Coffee Cake I image

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

2 ½ cups all-purpose flour
1 ¼ teaspoons baking powder
1 ¼ teaspoons baking soda
¾ cup butter, softened
1 ¼ cups white sugar
3 eggs
1 teaspoon vanilla extract
1 ¼ cups sour cream
¼ cup butter, softened
½ cup all-purpose flour
¼ cup white sugar
1 teaspoon ground cinnamon

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

JUDY'S JEWISH COFFEE CAKE



Judy's Jewish Coffee Cake image

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

1/2 lb margarine
2 cups sugar
1 pint sour cream
1 teaspoon baking soda
4 eggs
1 teaspoon baking powder
3 cups flour
1 cup sugar
1 teaspoon cinnamon
3/4 cup walnuts, chopped

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



Jewish Coffee Cake image

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

½ cup butter
1 cup white sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup sour cream
1 teaspoon vanilla extract
1 cup chopped walnuts
½ cup confectioners' sugar
2 teaspoons ground cinnamon
2 tablespoons butter, melted

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



Jewish Coffee Cake image

I got this recipe from a friend. You must use the Jiffy brand Yellow cake mix, I have tried other brands and since they have pudding in the mix already the cake does not turn out right, Jiffy is the only brand I have found that does not have pudding in the mix.

Provided by Kris41

Categories     Breads

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 8

2 boxes of jiffy yellow cake mix
2 (3 1/2 ounce) boxes of jello instant vanilla pudding
1 cup water
1/2 cup vegetable oil
3 eggs
1/2 cup sugar
1 tablespoon cinnamon
1 (8 ounce) container sour cream

Steps:

  • Mix all ingredients together except for the cinnamon and the sugar, in large bowl with electric mixer till well blended.
  • Pour half of the batter in a greased bundt pan or tube pan.
  • Mix together the cinnamon and sugar.
  • Sprinkle half of the cinnamon/sugar mixture on top of batter, swirl into batter with knife.
  • Pour other half of batter into pan and repeat with remaining cinnamon/sugar mixture and swirl with knife.
  • Bake at 350 degrees for about 1 hour check often many oven vary.
  • Cool in pan 5 minutes.
  • Run knife around edges of pan to loosen cake, invert on to wire rack to cool completely.

Nutrition Facts : Calories 921.9, Fat 37.1, SaturatedFat 8.6, Cholesterol 95.1, Sodium 1260.6, Carbohydrate 139.9, Fiber 1.9, Sugar 92.5, Protein 9.1

JEWISH COFFEE CAKE



Jewish Coffee Cake image

My mother makes this coffee cake for many special occasions. We all love the moist cake without any sugary glaze on it. It's plain and simple..and very "cinnamony"!

Provided by Chef Doozer

Categories     Breads

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 10

1 cup butter or 1 cup margarine
2 cups sugar
4 eggs
3 cups flour
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
1 teaspoon vanilla
3 tablespoons cinnamon
3 tablespoons sugar

Steps:

  • Cream shortening and gradually add sugar.
  • Add eggs individually and beat well after each addition.
  • Add dry ingredients alternately with milk.
  • Add vanilla and pour into greased tube or bundt pan.
  • Combine cinnamon and sugar and pour on top of batter.
  • Take a fork and swirl into batter with up and down motions.
  • Bake for 50 minutes at 350 degrees.
  • It freezes very well.

JEWISH COFFEE CAKE IN A BUNDT PAN



Jewish Coffee Cake in a Bundt Pan image

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

1 box yellow cake mix (Moist variety)
2 (3 1/2 ounce) boxes vanilla instant pudding mix
5 eggs
3/4 cup vegetable oil
1 cup water
1/2 cup sugar
1/2 cup chopped pecans or 1/2 cup walnuts
3 tablespoons cinnamon

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

AUNT MARTHA'S JEWISH COFFEE CAKE



Aunt Martha's Jewish Coffee Cake image

A delicious, moist coffee cake from Eastern Europe. It's been in the family for generations and is everyone's favorite when Aunt Martha or Mama makes it.

Provided by Alena Natalia

Categories     Desserts     Cakes

Time 3h5m

Yield 12

Number Of Ingredients 13

3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 pinch salt
1 cup butter
1 ½ cups white sugar
3 eggs
1 teaspoon vanilla extract
1 cup sour cream
1 cup chopped walnuts
¾ cup white sugar
1 tablespoon ground cinnamon
1 pinch ground nutmeg

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan. Combine flour, baking powder, baking soda, and salt in a bowl.
  • Beat the butter and 1 1/2 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.
  • Mix walnuts, 3/4 cup of sugar, cinnamon, and nutmeg in a bowl. Fold half of the walnut mixture into the batter; mixing just enough to evenly combine. Pour the batter into the prepared pan, then sprinkle the remaining walnut mixture on top.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 520.3 calories, Carbohydrate 64.3 g, Cholesterol 95.6 mg, Fat 27.3 g, Fiber 1.8 g, Protein 7.1 g, SaturatedFat 13.3 g, Sodium 283.1 mg, Sugar 38 g

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