Best 5 Jewish Coffee Cake I Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Jewish coffee cake is a popular and traditional pastry that has been enjoyed by Jewish communities for generations. Originating in Eastern Europe, this sweet and tender cake is often served at social gatherings, holidays, and special occasions. It is characterized by a crumbly streusel topping, a moist and flavorful coffee-infused cake batter, and a delicate cinnamon-sugar filling. If you're looking for the perfect recipe to create this delightful treat, there are countless variations available that cater to different tastes and dietary preferences.

Let's cook with our recipes!

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

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.

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.

Tips:

  • Use high-quality ingredients, especially butter, sugar, and eggs. Freshly ground coffee and freshly squeezed orange juice will also yield the best flavor.
  • Cream the butter and sugar together until light and fluffy. This will help to incorporate air into the batter, resulting in a lighter, more tender cake.
  • Add the eggs one at a time, beating well after each addition. This will help to prevent the batter from curdling.
  • Gently fold in the dry ingredients until just combined. Overmixing can result in a tough cake.
  • Pour the batter into a greased and floured bundt pan or loaf pan. Tap the pan on the counter a few times to release any air bubbles.
  • Bake the cake in a preheated oven until a toothpick inserted into the center comes out clean. The baking time will vary depending on the size and shape of the pan you are using.
  • Allow the cake to cool completely before glazing or frosting.

Conclusion:

Jewish coffee cake is a delicious and versatile treat that can be enjoyed for breakfast, brunch, or dessert. It is easy to make and there are many different variations to choose from. Whether you prefer a classic coffee cake, a crumb cake, or a streusel cake, there is sure to be a recipe that you will love.

Related Topics