Best 7 Judys Jewish Coffee Cake Recipes
Indulge in a delightful culinary journey with Judy's Jewish Coffee Cake, a delectable treat that has captured the hearts of many. This classic recipe, passed down through generations, embodies the essence of Jewish baking with its irresistible aroma and unique flavors. As you embark on this baking adventure, you'll discover a symphony of textures and tastes that will tantalize your palate. With simple ingredients and easy-to-follow instructions, you'll be able to recreate this iconic dish in the comfort of your own kitchen. From the rich, crumbly topping to the moist and flavorful cake base, each bite promises an explosion of sweetness and satisfaction. Whether you're a seasoned baker or just starting out, Judy's Jewish Coffee Cake is the perfect addition to your recipe collection. So, gather your ingredients, preheat your oven, and get ready to embark on a delightful baking experience.
In addition to the classic Judy's Jewish Coffee Cake recipe, you'll also find enticing variations that add a twist to this traditional treat. Explore the delectable Blueberry Coffee Cake, bursting with juicy blueberries that add a vibrant pop of color and a burst of sweetness in every bite. For those who prefer a nutty twist, the Walnut Coffee Cake is an absolute must-try. With the addition of crunchy walnuts, this cake takes on a delightful textural contrast that elevates the overall flavor experience. And for those seeking a gluten-free alternative, the Gluten-Free Coffee Cake offers a delightful option without compromising on taste or texture. Each variation promises a unique culinary adventure, ensuring that there's a perfect coffee cake recipe for every palate.
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 COFFEE CAKE I
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
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 IN A BUNDT PAN
This moist cake is a request by family members at holiday gatherings. You'll love the moist texture.
Provided by Carrie Richman
Categories Breads
Time 16m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Mix first 5 ingredients for 10 minutes with an electric mixer.
- Pour 1/2 of cake mixture into greased and floured Bundt style pan.
- Pour 1/2 of sugar, nut and cinnamon mixture on top of cake batter.
- Swirl into batter with knife.
- Pour remaining cake mixture on top of sugar mixture and top with remaining sugar mixture and once again, swirl with knife.
- Bake for 1 hour at 325 degrees or until done.
Nutrition Facts : Calories 704.4, Fat 36.1, SaturatedFat 5.3, Cholesterol 117.6, Sodium 833, Carbohydrate 90.2, Fiber 2.9, Sugar 64.3, Protein 7.5
AUNT MARTHA'S JEWISH COFFEE CAKE
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
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
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 got this recipe from a friend. You must use the Jiffy brand Yellow cake mix, I have tried other brands and since they have pudding in the mix already the cake does not turn out right, Jiffy is the only brand I have found that does not have pudding in the mix.
Provided by Kris41
Categories Breads
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients together except for the cinnamon and the sugar, in large bowl with electric mixer till well blended.
- Pour half of the batter in a greased bundt pan or tube pan.
- Mix together the cinnamon and sugar.
- Sprinkle half of the cinnamon/sugar mixture on top of batter, swirl into batter with knife.
- Pour other half of batter into pan and repeat with remaining cinnamon/sugar mixture and swirl with knife.
- Bake at 350 degrees for about 1 hour check often many oven vary.
- Cool in pan 5 minutes.
- Run knife around edges of pan to loosen cake, invert on to wire rack to cool completely.
Nutrition Facts : Calories 921.9, Fat 37.1, SaturatedFat 8.6, Cholesterol 95.1, Sodium 1260.6, Carbohydrate 139.9, Fiber 1.9, Sugar 92.5, Protein 9.1
JEWISH COFFEE CAKE
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
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.
Tips:
- For a richer flavor, use dark chocolate chips instead of semi-sweet chocolate chips.
- If you don't have a food processor, you can mix the topping by hand. Just be sure to cut the butter into small pieces so that it mixes evenly with the flour and sugar.
- To make sure the coffee cake is cooked through, insert a toothpick into the center. If it comes out clean, the cake is done.
- Let the coffee cake cool for at least 10 minutes before serving. This will help it to set and make it easier to slice.
- Serve the coffee cake with your favorite toppings, such as butter, cream cheese, or fruit.
Conclusion:
Judy's Jewish coffee cake is a delicious and easy-to-make cake that is perfect for any occasion. Whether you're serving it for breakfast, brunch, or dessert, this cake is sure to be a hit. With its moist and fluffy crumb, sweet and cinnamony filling, and crunchy streusel topping, this coffee cake is sure to please everyone at your table.
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