Jewish Coffee Cake Recipe Allrecipes

Jewish Coffee Cake Bunny's Warm Oven

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.

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Set aside. Place butter and sugar in a third bowl. and with an electric mixer, cream, or whisk together, until light and fluffy. Using a rubber spatula, fold in vanilla and eggs blending thoroughly. Stir the sour cream together with the flour mixture, alternating a bit at a time, into the other ingredients.

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Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan. In a large mixing bowl, cream together the butter and sugar until light and fluffy.

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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.

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1/4 cup cake flour (substitute all-purpose flour) Ingredients for Coffee Cake Broiled Sprinkle: 1/4 cup golden brown sugar, gently packed. 1/4 cup unsalted butter, chilled and cubed. Directions for 1969 Jewish Coffee Cake: 1.) Prep pan and oven: Set the oven rack to center position and pre-heat the oven to 350 degrees.

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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.

Jewish Coffee Cake Bunny's Warm Oven Jewish coffee cake recipe

1| In a large standing mixer cream the shortening and sugar for a good 5 minutes. 2| In a separate bowl, combine the flour, baking soda and salt. 3| Add the milk to the shortening and sugar mixture and mix until fully incorporated. 4| Add the eggs, one at a time, mixing each one into the batter completely before adding the next.

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½ cups cake flour. 4 Tbsp cold unsalted butter, cut into pieces. ½ tsp vanilla. For the cake: 4 large egg yolks. 1 cup sour cream. 1 ½ tsp vanilla. 2 cups cake flour. 1 cup sugar. ½ tsp baking powder. ½ tsp baking soda. ¼ tsp salt. 12 Tbsp unsalted butter, room temperature. 1 apple, peeled, cored and sliced into ¼" thick wedges and.

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Instructions. With wooden spoon, mix together both sugars and flour. (Reserve 1 1/2 cups of this flour/sugar mixture for making the topping later.) Stir in vegetable oil and buttermilk. Stir in nutmeg, baking soda, salt and baking powder. Place batter in greased 9 X 13 baking pan. Separately, mix together reserved 1 1/2 cups sugar/flour mixture.

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Instructions. Prep the pan: Preheat the oven to 350°F. Line an 8×8-inch metal cake pan with aluminum foil or parchment paper (for easy release) and spray with cooking spray. Make the cake batter: In a large bowl, combine the butter and sugar and use a wooden spoon to smash the butter and break it up into the sugar.

42+ Jewish Coffee Cake Bundt Pan

Preheat oven to 350°F. Spray a bundt cake pan with non-stick cooking spray. Mix together butter, granulated sugar and vanilla. Add eggs one at a time, beating well in between each egg. Stir in flour, baking soda and baking powder. Stir in sour cream. In a separate bowl, combine topping ingredients. Stir well.

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For the Cake. In a medium bowl lightly whisk the yolks, ¼ c. of the sour cream and vanilla and set aside. Combine the dry ingredients in a mixer bowl and beat on low speed for 30 seconds. Add the butter and remaining ¾ c. of sour cream. Mix on low speed till dry ingredients are moistened, and increase speed to medium - beat for 2 minutes.

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3. To make the batter: Sift together the flour, baking powder, baking soda, and salt. In a large bowl, beat the butter until smooth, about 1 minute. Gradually add the sugar and beat until light.

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16 tbsp butter (2 sticks), softened. 2 cups white sugar. 2 eggs, slightly beaten. 2 teaspoons vanilla extract. 1-12 oz. can evaporated milk. 3 cups all purpose flour. 1 teaspoon baking powder. 2-16 oz. jars stemless maraschino cherries (2 cups) 1 cup pecans, chopped.

Driftless Home and Gardens Jewish Coffee Cake

Step 4. Make the cake batter: Using a stand mixer fitted with a paddle attachment, cream together the butter and sugar on medium speed until it becomes fluffy, about 1 to 2 minutes. Add the egg, milk, and vanilla and mix until combined. Add the sifted flour and baking powder into the wet ingredients and beat until the batter is just combined.

Jewish Coffee Cake Recipe Allrecipes

Step 3: layer and bake Layer half of the batter into a loaf pan. Then sprinkle the streusel over the batter. Spoon over the remaining batter, then add swirls of blueberry jam and a sprinkling of sugar on top to finish.