Brasadel Jewish Coffee Cake Recipes

JEWISH COFFEE CAKE

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.

JEWISH COFFEE CAKE

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

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.

BRASADEL (JEWISH COFFEE CAKE)

Steps:

• Beat together the shortening, 1 cup sugar and eggs.
• Sift together the flour, baking powder, salt and baking soda.
• Combine the mixtures.
• Add sour cream and vanilla and beat together.
• Then add 3/4 cup nuts (the original recipe called for raisins).
• Pour 1/2 of the batter into tube pan.
• Sprinkle 1/2 cup nuts on top, then add the rest of the batter.
• Mix 3/4 cup sugar and a little cinnamon and sprinkle on cake.
• Bake in 350 degree oven for approximately 1 hour.
• Note: The family decorates the cake with maraschino cherry halves and walnut halves.

JEWISH COFFEE CAKE

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.

JEWISH COFFEE CAKE

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.

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.

JEWISH COFFEE CAKE

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.