JEWISH COFFEE CAKE
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
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 POUND CAKE
This is a wonderful, moist cake recipe that is baked in a bundt cake pan. A co-worker brought this to work, and when I got home, I looked the recipe up in "The Cake Mix Doctor Returns!" cookbook. This recipe is from the cookbook, with a few minor changes of my own.
Provided by BugsMom
Categories Dessert
Time 1h7m
Yield 1 cake, 12-16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Lightly mist a 12 cup bundt pan with vegetable oil, then dust with flour, shaking out the excess flour. Alternatively, you can just spray with Pam for baking (it has flour in the spray).
- If you are using the nuts, spread the nuts evenly in the bottom of the pan. This will put them on the top of the finished cake.
- Place the cake mix, pudding mix, granulated sugar, cocoa powder, cinnamon, sour cream, oil, eggs, and vanilla in a large mixing bowl and beat with an electric mixer on low speed until incorporated, about 30 seconds. Scrape down the sides of the bowl and beat for another 2 minutes at medium high speed. If using, fold in the coconut here.
- Pour the batter into the prepared Bundt pan, smoothing the top with a rubber spatula, and place the pan in the oven.
- Bake the cake until it is golden brown and the top springs back when lightly pressed with a finger, about 47 to 53 minutes. Transfer the Bundt pan to a wire rack and let cool for 10-15 minutes.
- If you used the Pam for baking, the cake will automatically pull away from the pan. If not, then run a long sharp knife around the edges of the cake and shake the pan gently.
- Invert the cake onto a wire rack. Let the cake cool completely, about 25-30 minutes.
- If desired, sprinkle the cake with powdered sugar before serving.
Nutrition Facts : Calories 435.7, Fat 22.6, SaturatedFat 5.1, Cholesterol 72.8, Sodium 438.6, Carbohydrate 54.8, Fiber 0.7, Sugar 39.4, Protein 4.5
JEWISH APPLE CAKE
Make and share this Jewish Apple Cake recipe from Food.com.
Provided by Duckie067
Categories Dessert
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Beat together until smooth--flour, 2 1/2 cups of sugar, baking powder, salt, vanilla, oil, eggs, and juice. Then in a separate bowl, mix apples, cinnamon, and sugar.
- Layer the batter and apples in a greased tube pan.
- **pour some batter--then layer it with apples--then switch back and forth until it is all used up**.
- Bake in oven at 350° for 1 1/2 hours to 1 3/4 hours.
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