Aunt Marthas Jewish Coffee Cake Recipes

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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



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.

AUNT PATTY'S COFFEE CAKE



Aunt Patty's Coffee Cake image

Coffee cake is a classic and after you try this recipe, you'll crave this timeless dish again and again. It can be frozen and served with coffee or hot chocolate as part of breakfast, or you can change it up and serve with a scoop of ice cream for dessert.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 1 Bundt cake

Number Of Ingredients 12

2 tablespoons sugar
1 tablespoon instant coffee
1 tablespoon unsweetened cocoa powder
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 teaspoons coarse salt
8 tablespoons (1 stick) unsalted butter, softened
1 cup sugar
2 large eggs, at room temperature
1 cup sour cream, at room temperature
1 teaspoon pure vanilla extract

Steps:

  • Preheat the oven to 350 degrees. Butter and flour a 12-cup Bundt pan.
  • In a small bowl, mix together the sugar, instant coffee, and cocoa.
  • Separately whisk together the flour, baking soda, baking powder, and salt. Using an electric mixer, cream together the butter and sugar. Add one egg at a time, beating until just combined. Beat in one third of the flour mixture, then half of the sour cream, then another third of the flour mixture. Beat in the remainder of the sour cream and the last third of the flour mixture. (Always start with flour and end with flour.) Add the vanilla and mix for another minute or two, scraping the sides of the bowl well with a spatula.
  • Pour one third of the batter into the prepared pan and sprinkle half of the filling on top. Pour in another third of the batter and sprinkle the remainder of the filling on top of that. End with the last third of the batter. Run a dinner knife down through the batter and swirl the knife gently to marble the batter in about six places.
  • Bake for 50 minutes, or until a cake tester inserted in the middle of the cake comes out clean. Cool on a rack for 30 minutes, then turn out onto a plate or onto foil. The cake can be frozen while still warm.

JEWISH COFFEE CAKE



Jewish Coffee Cake image

This recipe was given to my mother by my aunt in the 60's. I am not really sure where the name came from or what makes it Jewish. It is old, but it is so deliscious, in fact it is better the second day.

Provided by Kit_Kat

Categories     Breads

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 9

1 (16 ounce) box yellow cake mix
1 (3 ounce) box instant vanilla pudding
1 cup water
3/4 cup vegetable oil
4 eggs
1 teaspoon vanilla
1/2 cup chopped pecans
1/2 cup sugar
2 teaspoons cinnamon

Steps:

  • Combine first 6 ingredients in a bowl.
  • Beat 10(yes 10) minutes.
  • Grease and flour or spray a Bundt pan.
  • Topping:.
  • Combine all ingredients in a small bowl with a spoon.
  • Place 1/2 batter in the pan.
  • Top with half of topping ingredients.
  • Swirl topping through batter with a knife.
  • Repeat with remaining ingredients.
  • Bake at 350 for 50 to 60 minutes, or until golden brown and pulling away from the sides of the pan.
  • Cool in pan for 10 minutes, then invert on a cake plate.

Nutrition Facts : Calories 400.6, Fat 23, SaturatedFat 3.2, Cholesterol 71.3, Sodium 374.2, Carbohydrate 45.5, Fiber 1.1, Sugar 31.6, Protein 4.2

AUNT JEMIMA COFFEE CAKE RECIPE - (3.9/5)



Aunt Jemima Coffee Cake Recipe - (3.9/5) image

Provided by jacksrecipes

Number Of Ingredients 14

TOPPING:
1 cup graham cracker crumbs (5 full size graham crackers)
1/4 cup granulated sugar
1/4 cup chopped nuts (optional)
1 1/2 teaspoons ground cinnamon
5 tablespoons butter or margarine, melted
COFFEE CAKE:
3 cups Aunt Jemima® Original or Buttermilk Original Pancake & Waffle Mix
3/4 cup granulated sugar
1 cup (8-ounce) sour cream
3/4 cup 2% milk
3 tablespoons vegetable oil
1 egg, slightly beaten
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350°F. Spray 9"x 13" baking pan with nonfat cooking spray. For topping, combine graham cracker crumbs, sugar, nuts and cinnamon in small bowl. Add butter, stir until mixture resembles coarse crumbs. Set aside. For coffee cake, combine pancake mix and sugar in large bowl; mix well. In medium bowl, combine sour cream, milk, oil, egg and vanilla with wire whisk; add to dry ingredients. Mix just until dry ingredients are moistened. Batter will be thick. Spread evenly into prepared pan. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Serve warm and enjoy!

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