Delicious Jewish Coffee Cake Recipe to Satisfy Your Cravings
The aroma of freshly baked goods wafts through the air as I prepare to share with you one of my favorite cakes: Jewish Coffee Cake. This recipe is a true classic and has been passed down through generations, bringing joy to families across the world. As a barista by trade, I know the importance of preparing the perfect cup of coffee, and nothing pairs better with an expertly brewed coffee than a slice of this mouth-watering cake.
If you’ve never tried Jewish Coffee Cake before, you’re in for a treat. The light and fluffy texture combined with the sweet cinnamon sugar streusel topping creates a flavor experience that is truly unforgettable. With every bite, you’ll find yourself transported to your grandmother’s kitchen or the local bakery shop that made this cake famous.
This cake is not only delicious, but it’s also incredibly versatile. Whether you’re looking for a decadent breakfast option or a dessert to satisfy your sweet tooth, this cake is sure to deliver. It’s perfect for family gatherings, holiday parties or serving up alongside your favorite cup of coffee at your next brunch.
As you follow along with these detailed instructions, I hope you’ll fall in love with this moist sour cream cake just as much as I have. So, let’s get started on creating this Jewish Coffee Cake masterpiece together!
Why You’ll Love This Recipe
Are you a fan of rich and indulgent coffee cakes that are perfect for any occasion? Then you’re in for a treat with this Jewish Coffee Cake recipe. This cake is one of the top favorites in my family, and for good reason.
The warm and comforting flavors of cinnamon and sugar are perfectly balanced with the slight tanginess of sour cream. It’s a match made in heaven! Every bite will transport you to a cozy café on a chilly afternoon.
But here’s the best part: this coffee cake isn’t just delicious. It’s also incredibly versatile. Serve it at brunch or for dessert. Pair it with a cup of your favorite coffee or tea. You can even make it ahead of time and store it for later.
This Jewish Coffee Cake recipe is perfect for any occasion, what more could you want? So why not give it a try and indulge in a slice of heaven today!
Ingredient List
Here are the ingredients you need to make this scrumptious Jewish Coffee Cake recipe:
For the Cake Batter
- 2 cups of Purpose Flour
- 1 teaspoon of Baking Powder
- 1 teaspoon of Baking Soda
- 1/4 teaspoon of Salt
- 1/2 cup of Shortening
- 1 cup of Granulated Sugar
- 2 large Eggs, at room temperature
- 1 cup of Sour Cream
For the Streusel Topping
- 1/4 cup of Butter, softened at room temperature
- 1/4 cup of Light Brown Sugar
- 1 tablespoon of Cinnamon
For the Glaze
- 1 cup of Confectioners’ Sugar
- 2 tablespoons of Milk
These ingredients are readily available at any grocery store, and some might even be already in your pantry. Make sure to always use high-quality ingredients for a delicious outcome.
The Recipe How-To
Here’s where the magic happens! Follow these step-by-step instructions to make a delicious Jewish coffee cake. You won’t believe how easy and fun it is!
Ingredients
You will need:
-
Cake ingredients:
- 2 cups of purpose flour
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- 3/4 cup of granulated sugar
- 1/4 cup of shortening
- 2 eggs at room temperature
- 1 cup of sour cream
-
Streusel topping:
- 1/4 cup of butter, softened
- 1/4 cup of granulated sugar
- 1/4 cup of light brown sugar
- 2 teaspoons of ground cinnamon
- 1 tablespoon of flour
-
Optional glaze:
- 1 cup of powdered sugar
- 1 tablespoon of milk or heavy whipping cream
Directions
Step 1: Preheat your oven to 350 degrees Fahrenheit.
Step 2: In a medium bowl, mix together your flour, baking powder and baking soda. Set aside.
Step 3: In a separate large bowl, beat the shortening and sugar together until light and fluffy. Add in your eggs, one at a time, mixing well after each addition. Stir in the dry ingredients mixture into the wet ingredients mixture alternating with the sour cream; begin and end with the dry ingredients mixture.
Step 4: In another small bowl, prepare your streusel topping by combining all ingredients until they turn crumbly.
Step5: Grease and flour a 9 inch round or square cake pan. Spoon half of your batter into the pan. Sprinkle half of your streusel on top. Repeat with remaining batter and streusel.
Step 6: Bake your cake for approximately 30 to 40 minutes or until a toothpick inserted into the center comes out clean.
Step 7: Allow the cake to cool for approximately 10-15 minutes before serving.
Step 8: To make the optional glaze, in a small bowl, mix together powdered sugar and milk or cream until smooth. Drizzle over cooled cake.
There you have it! Your freshly baked Jewish coffee cake is ready to serve!
Substitutions and Variations
When it comes to making Jewish coffee cake recipe, there are a few substitutions and variations that you can incorporate to add some extra flair to the baking process. Here are some ideas:
– Gluten-free: For a gluten-free version of this recipe, simply swap out the all-purpose flour for a 1-to-1 gluten-free baking flour. This will ensure that your cake is still moist and fluffy without compromising on taste.
– Apple or chocolate: You can switch up the filling in the center of the cake by swapping out the cinnamon and sugar mixture for diced apple or chocolate chips instead. This will add some extra sweetness to your cake and make it more flavorful.
– Sour cream alternative: If you can’t find sour cream, use Greek yogurt or buttermilk as a substitute. These will give your cake a similar tangy flavor while adding moisture to the recipe.
– Streusel topping: While the recipe already includes a streusel topping made of butter, brown sugar, and cinnamon, you can also try using nuts such as pecans or almonds to add some crunchiness to the topping.
– Instant pudding mix: To give your cake an extra hint of flavor, try using instant pudding mix in place of some of the flour. Vanilla or chocolate-flavored mix work well in coffee cake recipes, adding richness and depth to the dish.
No matter which variation you choose, the best thing about Jewish coffee cake is that it’s versatile enough to accommodate a range of ingredients while always being delicious – this is one dessert that won’t disappoint!
Serving and Pairing
As a barista, I’ve learned that presentation is key when it comes to serving a delicious coffee cake. When it comes to the Jewish Coffee Cake, it’s no exception. This cake is best served with a hot cup of coffee or tea in the morning, for a midday snack or after dinner dessert.
This cake is simply irresistible and its cinnamon sugar aroma will fill the room and make your taste buds do a happy dance. The cake top should be golden brown, and the inside is moist and airy with hints of sour cream and cinnamon sugar. Cut a slice and serve on a beautiful plate along with some fresh berries or sliced fruit such as apples or pears for an elevated touch.
If you have guests over, serve this coffee cake as part of a delicious brunch spread along with other breakfast favorites such as eggs Benedict and bacon. You can also pair this cake with other desserts such as chocolate truffles or ice cream for an indulgent treat.
As for coffee pairing, the best choice would be something that complements the flavors of this cake, like cream coffee. Its rich flavor profile elevates the sweetness and warm spice notes found within the recipe.
At the end of the day, Jewish Coffee Cake is loved by many for good reason. It’s easy to fall in love with its classic simplicity and versatility. Enjoy it on any occasion – anytime, anywhere!
Make-Ahead, Storing and Reheating
Nothing beats a warm slice of Jewish Coffee Cake straight from the oven, but if you want to enjoy it later or share it with others, make sure to store it properly. For those who want to prepare in advance, this recipe can make a perfect make-ahead treat. Prepare the cake as directed and bake as usual. Once completely cool, wrap it tightly with a plastic wrap or aluminum foil and store it in the freezer for up to a month.
When you’re ready to serve it, thaw the cake at room temperature overnight. It’s best not to thaw in the microwave as it can cause sogginess. Preheat your oven to 350°F, and place the cake in the oven on the center rack for about 10-15 minutes or until warmed through.
Storing Jewish Coffee Cake is also relatively easy. If you have leftover slices after you’ve already had your fill, keep them fresh by wrapping each individual slice tightly with plastic wrap or aluminum foil and storing them in an airtight container in the fridge for up to three days.
Reheating leftover pieces is simple too! Because this recipe is quite dense and moist, reheating in the toaster oven is great for those who want to maintain its slightly crispy top edge while warming up the center. Alternatively, reheat wrapped slices in the microwave with a damp paper towel draped over it. Microwave for 10-15 seconds depending on your microwave settings.
By following these steps, you can enjoy this delicious Jewish Coffee Cake anytime without ever sacrificing flavor and texture!
Tips for Perfect Results
If you want to make the perfect Jewish Coffee Cake, you need to follow a few tips. Trust me; these tricks guarantee the best results every time. So let’s dive in and have a look at these hacks.
First and foremost! The ingredients need to be measured correctly. You cannot afford to go wrong on this step, as the right balance of ingredients is crucial for the perfect coffee cake. So ensure that you use proper measuring cups and spoons while measuring ingredients.
Secondly, pay attention to how long you mix the batter. Over-mixing can result in a dense and heavy texture while under-mixing could result in a lumpy batter. Follow the instructions carefully and mix until just combined.
Baking powder and baking soda are crucial ingredients in this recipe; they act as leavening agents, making your cake light and fluffy. However, they may go bad if not stored properly, so always check for their freshness before adding them.
Furthermore, room temperature eggs are necessary as they emulsify better into the batter compared to cold eggs—which could leave clumps and cause uneven baking. Leave your eggs out of the fridge for an hour or two before using them.
Creaming sugar with shortening until fluffy is an essential step of this recipe. It traps air into the mixture, which helps the cake rise above its height.
Lastly, don’t ignore the streusel topping; it adds flavor, texture, and enhances the cake’s appearance. Use soft butter that’s easy to mix with other ingredients but makes sure not to overdo it as crumbs may form.
These tips guarantee an utterly scrumptious Jewish Coffee Cake that will make everyone lick their fingers!
FAQ
Now that you know how to make a delicious Jewish Coffee Cake, you might have some questions about the recipe. In this section, I’ve answered some of the most frequently asked questions to ensure that you can confidently and easily make this cake at home. So, let’s dive into the FAQ section!
Why is it called Jewish coffee cake?
Sour cream coffee cake is believed to have Jewish origins due to the prevalence of yeasted coffee cakes baked in kugelhopf pans in Eastern European Jewish baking. These cakes commonly incorporated sour cream, which was favored due to the lack of refrigeration and the need to consume milk in a fermented form.
What is the word for Jewish coffee cake?
Babka is a braided bread with a sweet taste that comes from the Jewish communities of Ukraine and Poland. This delicacy is also known as a yeast cake in Israel and the Jewish diaspora.
What is Devonshire coffee cake?
This recipe consists of a soft and moist coffee cake that is stuffed with rich Holland creme, and is adorned with a layer of crunchy streusel and a sprinkle of powdered sugar on top.
What is the difference between coffee cake and crumble cake?
When it comes to comparing crumb cake and coffee cake, the most apparent difference lies in the quantity of streusel topping. In general, crumb cake has a more substantial layer of streusel topping as compared to coffee cake. Additionally, coffee cake can be baked without any streusel topping. It is also worth noting that you might come across a New York-style crumb cake variant that features more oversized crumbs.
Bottom Line
In conclusion, I hope that this Jewish Coffee Cake recipe has left your taste buds wanting more. Whether you’re making it for a special occasion or just as a treat for yourself, the combination of cinnamon and sugar mixed with the perfect amount of sour cream and flour will make this coffee cake your new favorite.
Making substitutions and variations to fit your dietary needs or taste preferences is also incredibly easy with this recipe. Don’t be afraid to switch out the flour for a gluten-free alternative or add in some chocolate or apple chunks to make it a little bit different.
At the end of the day, this Jewish Coffee Cake recipe has been passed down through generations and remains a staple in many households for good reason. Its delicious taste and ease of preparation make it a top favorite among families, and I cannot recommend it enough.
So go ahead and grab your ingredients, preheat that oven, and get ready to indulge in the best sour cream coffee cake you’ve ever tasted.
Jewish Coffee Cake Recipe
Ingredients
- 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
Instructions
- 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.
Add Your Own Notes
Nutrition
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