Let's Have Brunch - 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.



Comments

Post a Comment

Popular posts from this blog

Merry Christmas To All and To All a Good Night

Image
"Twas The Night Before Christmas," was written in the early 19th century, and is one of the oldest and most popular Christmas poems. There is a dispute over the author, and the poem has been attributed to both Clement Clarke Moore and Henry Livingston, Jr. over the years. It was first published on December 23, 1823 in the  Troy Sentinel  newspaper in upstate New York. It is also referred to as "A Visit From St. Nicholas" or "The Night Before Christmas." Today I want to share with you the original lyrics to the poem. Hope you will enjoy sharing this with your children and grandchildren. 'Twas the night before Christmas, when all thro' the house, Not a creature was stirring, not even a mouse; The stockings were hung by the chimney with care,  In hopes that St. Nicholas soon would be there; The children were nestled all snug in their beds, While visions of sugar plums danc'd in their heads,  And Mama in her 'kerchief, and I in my cap,  Had jus...
Read more

Floating Free of Time

Image
  "Legends say that Hummingbirds float free of time, carrying our hopes for love, joy and celebration. The Hummingbirds delicate grace reminds us that life is rich, beauty is everywhere, every personal connection has meaning, and that laughter is life's sweetest creation." ~ Unknown A few Hummingbird facts: They are native to the Americas and are among the smallest birds measuring 7.5-13 cm in length. Their name comes from the fact that they flap their wings so fast (about 80 times per second). They can fly right, left, up, down, backwards and even upside down. They can hover by flapping their wings in a figure-8 pattern, and fly at speeds up to 49 mph. They live for 3 to 5 years. Their bright radiant color comes from iridescent coloring like on a soap bubble or prism and are used to attract mates. Out of the more than 300 species, 12 of them summer in North America and winter in tropical areas. Hummingbirds migrate individually and only during the day. Their migration ca...
Read more

Appetizers for a Special Occasion - Sausage-Stuffed Mushrooms

Image
With Christmas less than a week away, here is a great appetizer for your special gathering. I have never been a mushroom lover, but a good friend gave me a container of beautiful large mushrooms. Not wanting to waste them I went looking for a stuffed mushroom recipe. I discovered this one from Taste of Home and gave it a try. They were absolutely delicious! I hope they are as big a hit with your family and friends as they were in my home. Sausage-Stuffed Mushrooms 12 to 15 large fresh mushrooms 2 tablespoons butter, divided 2 tablespoons chopped onions 1 tablespoon lemon juice 1/4 teaspoon dried basil salt and pepper to taste 4 ounces bulk Italian sausage 1 tablespoon chopped fresh parsley 2 tablespoons dry breadcrumbs 2 tablespoons grated Parmesan cheese 1. Remove stems from mushrooms. Chop stems finely; set mushroom caps aside. Place stems in paper towels and squeeze to remove any liquid. 2. In a large skillet, heat 1-1/2 teaspoons butter. Cook stems and onion until tender. Add the l...
Read more