Let's HaveBrunch - Jewish Coffee Cake

From myjewishlearning.com, this coffee cake is one of the best I have ever tasted. Ashkenazi coffee cake has a history going back to 17th century Eastern Europe. The original Jewish coffee cakes called for coffee as one of the main ingredients, but today most are perfect partners for a hot cup of coffee but are totally caffeine-free. If you’re hosting some chocolate lovers, try the chocolate filling. If your family likes raisins, try the raisin-nut filling. The simple combination of pecans and walnuts in the nut filling is delicious. No matter what your choice is for fillings this coffee cake will be a big hit with family and friends.

Jewish Coffee Cake

Step 1:
3 tablespoons brown sugar
3 teaspoons cinnamon
1/4 cup walnuts, chopped
3/4 cup pecans, chopped

Step 2a:
2 cups sugar
1 cup butter

Step 2b:
2 cups flour
1-1/2 teaspoons baking powder
1 teaspoon salt

Sep 3:
3 eggs

Sep 4:
8 ounces of sour cream
1 teaspoon vanilla

Optional fillings:
1/2 cup raisins
1 cup chocolate chips

Preheat the oven to 325 F.
  1. Combine the filling ingredients of your choice in a bowl and mix with a spoon. Set aside.
  2. a) Cream the butter and sugar. b) In a separate bowl, sift the dry ingredients together.
  3. Add 1/3 of the dry ingredients to the butter and sugar, and mix using electric beaters at a slow speed. Add 1 egg and mix. Add half of the remaining dry ingredients and mix. Add the second egg and mix. Add the remaining dry ingredients, and the final egg, and mix thoroughly.
  4. Add the vanilla and sour cream. Pour half of the batter into a well-greased Bundt pan, then add half of the filling of your choice (nut, chocolate, raisin-nut, or any other filling you choose). Add the rest of the batter. Top with the remaining filling.
  5. Bake for 65 to 70 minutes, or until the middle is set. Allow to cool for at least half an hour, and then invert onto a serving platter. (If you use a flat Bundt pan you can turn the cake over, so the nut mixture is on top.


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