Brasadel Jewish Coffee Cake Recipes

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JEWISH COFFEE CAKE



Jewish Coffee Cake 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. It has a buttery, cinnamon, and sugar topping.

Provided by Suzjetpack

Categories     Breakfast

Time 50m

Yield 1 9 x 13 Cake, 20 serving(s)

Number Of Ingredients 12

2 1/2 cups all-purpose flour
1 1/4 teaspoons baking powder
1 1/4 teaspoons baking soda
3/4 cup butter, softened
1 1/4 cups white sugar
3 eggs
1 teaspoon vanilla extract
1 1/4 cups sour cream
1/4 cup butter, softened
1/2 cup all-purpose flour
1/4 cup white sugar
1 teaspoon ground cinnamon

Steps:

  • 1.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.
  • 2.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.
  • 3.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.
  • 4.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 250.5, Fat 13.2, SaturatedFat 8, Cholesterol 62.5, Sodium 185.3, Carbohydrate 30.2, Fiber 0.6, Sugar 15.2, Protein 3.4

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.

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

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

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 RECIPE - (3.5/5)



Jewish Coffee Cake Recipe - (3.5/5) image

Provided by Tufgrlz

Number Of Ingredients 13

Filling:
1/2 lb. butter
6 eggs
2 cups sugar
1 tsp. vanilla
1 tsp. baking powder
4 cups sifted flour
1 pint sour cream
1/2 tsp. salt
1/2 tsp. baking soda
1/2 cup brown sugar
2 tsp. cinnamon
1 cup chopped walnuts

Steps:

  • Mix butter, sugar, eggs, vanilla, and sour cream until well mixed. Add flour, salt, baking soda, baking powder and beat until well mixed. Pour into greased tube pan alternately in layers of batter and filling. End with a layer of filling. Bake at 350 degrees for 75 minutes.

BRASADEL (JEWISH COFFEE CAKE)



Brasadel (Jewish Coffee Cake) image

Make and share this Brasadel (Jewish Coffee Cake) recipe from Food.com.

Provided by paulamatt

Categories     Breads

Time 1h20m

Yield 15 serving(s)

Number Of Ingredients 13

1 cup shortening
1 cup sugar
3 eggs
3 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup sour cream
1 teaspoon vanilla
3/4 cup walnuts, plus additional
1/2 cup walnuts, for topping
3/4 cup sugar
cinnamon

Steps:

  • Beat together the shortening, 1 cup sugar and eggs.
  • Sift together the flour, baking powder, salt and baking soda.
  • Combine the mixtures.
  • Add sour cream and vanilla and beat together.
  • Then add 3/4 cup nuts (the original recipe called for raisins).
  • Pour 1/2 of the batter into tube pan.
  • Sprinkle 1/2 cup nuts on top, then add the rest of the batter.
  • Mix 3/4 cup sugar and a little cinnamon and sprinkle on cake.
  • Bake in 350 degree oven for approximately 1 hour.
  • Note: The family decorates the cake with maraschino cherry halves and walnut halves.

Nutrition Facts : Calories 414.5, Fat 24.5, SaturatedFat 6.4, Cholesterol 49, Sodium 214.9, Carbohydrate 44.7, Fiber 1.3, Sugar 23.8, Protein 5.8

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