jewish coffee cake recipe

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The Best jewish coffee cake recipe
Jewish Coffee Cake Recipe
🥘Ingredients
👨‍🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Jewish Coffee Cake Recipe Works
❓ Frequently Asked Questions About Jewish Coffee Cake

The Best jewish coffee cake recipe

I’ve been making this Jewish coffee cake recipe for years, and it’s a staple in our household. My kids love it, and it’s perfect for breakfast or brunch. I love how it’s a combination of sweet and savory flavors, with the perfect balance of sugar and spice.

The best part is that it’s incredibly easy to make, and you can even customize it with your favorite nuts or dried fruits. My family and I have enjoyed this cake for special occasions, but it’s also a great everyday treat. We’ve even used it as a snack for on-the-go.

One of the reasons I adore this recipe is that it’s a great way to get my kids involved in the kitchen. They love helping me mix the batter and sprinkling the toppings. It’s a great way to spend quality time together while making something delicious.

Plus, this cake is perfect for meal prep – just bake it on the weekend and have individual portions ready for the week ahead. I’ve also found that this recipe freezes beautifully, so you can easily stash some away for later. In terms of health benefits, I appreciate how this recipe uses less refined sugar than many other baked goods.

The addition of cinnamon and nutmeg gives it a nice warmth without adding more sugar. I’ve also experimented with substituting some of the all-purpose flour with whole wheat flour for an extra nutritional boost.

4.9 from 1977 votes

A classic Jewish coffee cake, perfect for breakfast or a snack. This recipe features a moist and tender crumb cake topped with a sweet streusel topping.

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Prep Time20 mins

Cook Time45 mins

Resting Time0 mins

Total Time1 hr 5 mins

Servings: 12Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Cake

2 cups all purpose flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

2 tsp vanilla extract

1/2 cup sour cream

For the Streusel Topping

1/2 cup all purpose flour

1/2 cup packed light brown sugar

1/2 tsp ground cinnamon

1/4 cup unsalted butter, melted

1/2 cup chopped walnuts

For the Glaze

1 cup powdered sugar

2-3 tbsp milk

1 tsp vanilla extract

👨‍🍳Directions

1Preheat oven to 350°F (180°C).

2Grease the 9×13 inch baking dish and set aside.

3In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Set aside.

4In a large bowl, using an electric mixer, cream together softened butter and granulated sugar until light and fluffy, about 2-3 minutes.

5Add eggs one at a time, mixing well after each addition.

6Stir in vanilla extract.

7Gradually add the dry ingredients to the wet ingredients, mixing just until combined.

8Fold in the sour cream until just combined.

9The batter will be thick.

10Pour the batter into the prepared baking dish and smooth the top with a spatula.

11Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.

12While the cake is baking, prepare the streusel topping.

13In a medium bowl, combine flour, brown sugar, and cinnamon.

14Add the melted butter and mix until crumbly.

15Stir in the chopped walnuts.

16Remove the cake from the oven and sprinkle the streusel topping evenly over the hot cake.

17Return the cake to the oven and bake for an additional 15-20 minutes, or until the topping is golden brown and the cake is cooked through.

18Allow the cake to cool completely in the pan set on a wire rack.

19Once cool, prepare the glaze by whisking together powdered sugar, milk, and vanilla extract until smooth.

20Drizzle the glaze over the cooled cake.

21Let the glaze set for a few minutes before slicing and serving.

22The cake is best enjoyed fresh, but can be stored at room temperature for up to 3 days.

🔧Equipment

Mixing bowl

Electric mixer

9×13 inch baking dish

Oven

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 20g💛Saturated Fat: 10g❤️Cholesterol: 85mg🧂Sodium: 350mg🌾Total Carbs: 60g🥦Dietary Fiber: 2g🍬Sugars: 35g🥩Protein: 6g

📝Notes

Tips: For a healthier option, substitute half of the all purpose flour with whole wheat flour, and reduce the amount of sugar in the cake and streusel topping. You can also add fruits like raisins, or other nuts to the streusel topping for added flavor and texture.

Watch Video Of How Jewish Coffee Cake Recipe Works

This Jewish coffee cake recipe has been a staple in our household for years, and I’m confident you’ll love it just as much as we do!

One tip I want to share is that this cake freezes beautifully, so feel free to make a double batch and stash some away for later.

When reheating leftovers, simply pop them in the microwave or oven until warm through – no need to add any extra sugar or butter.

❓ Frequently Asked Questions About Jewish Coffee Cake

Q: What type of coffee is used in this recipe?

A: You can use any type of coffee you prefer, but I find that a medium-roast Arabica works well in this recipe.

Q: Can I make this recipe gluten-free?

A: Yes, you can substitute some or all of the all-purpose flour with gluten-free flours like almond or coconut flour.

Q: Is there a substitute for cinnamon in this recipe?

A: While cinnamon is an essential spice in traditional Jewish cuisine, you can substitute it with nutmeg or cardamom if you prefer.

Q: How do I store leftover coffee cake?

A: You can store leftover coffee cake at room temperature for up to three days or wrap it tightly and freeze for up to two months.

Q: Can I make individual servings of coffee cake?

A: Yes, simply portion out the batter into mini muffin tins and bake according to your preference.

jewish coffee cake recipe

The Best jewish coffee cake recipe