Jewish Crumb Cake Recipes

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JEWISH CRUMB CAKE



JEWISH CRUMB CAKE image

Yield 1 cake

Number Of Ingredients 11

1 stick of unsalted butter
1 cup sugar
2 eggs
1/4 pint sour cream
1.5 cup sifted flour
1 teaspoon baking soda
1/2 bag chocolate chips
Topping
1/4 cup sugar
2 teaspoon cinnamon
1/2 bag chocolate chips

Steps:

  • 1. Cream butter and sugar. 2. Blend in eggs. 3. Blend in sour cream. 4. Stir in flour and baking soda. 5. Add chocolate chips to batter. 6. Pour half of batter into square (8x8) baking dish. 7. Prepare topping. Put half of topping on batter in pan and stir around. Put in remaining batter and rest of topping and swirl with knife. 8. Bake at 350 degrees for 40-45 minutes.

JEWISH COFFEE CAKE



Jewish Coffee Cake image

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. It has a buttery, cinnamon, and sugar topping.

Provided by Suzjetpack

Categories     Breakfast

Time 50m

Yield 1 9 x 13 Cake, 20 serving(s)

Number Of Ingredients 12

2 1/2 cups all-purpose flour
1 1/4 teaspoons baking powder
1 1/4 teaspoons baking soda
3/4 cup butter, softened
1 1/4 cups white sugar
3 eggs
1 teaspoon vanilla extract
1 1/4 cups sour cream
1/4 cup butter, softened
1/2 cup all-purpose flour
1/4 cup white sugar
1 teaspoon ground cinnamon

Steps:

  • 1.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.
  • 2.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.
  • 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 removing to cool completely on a wire rack.

Nutrition Facts : Calories 250.5, Fat 13.2, SaturatedFat 8, Cholesterol 62.5, Sodium 185.3, Carbohydrate 30.2, Fiber 0.6, Sugar 15.2, Protein 3.4

JEWISH COFFEE CAKE



Jewish Coffee Cake image

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

½ cup butter
1 cup white sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup sour cream
1 teaspoon vanilla extract
1 cup chopped walnuts
½ cup confectioners' sugar
2 teaspoons ground cinnamon
2 tablespoons butter, melted

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

OLD-FASHIONED CRUMB CAKE



Old-Fashioned Crumb Cake image

My dad grew up in the Bronx of the 1920s and was very fond of the yeasty crumb cakes found in many German-Jewish bakeries there. He calls the moist, tender cakes "crumb buns" and loves to eat them with a cup of coffee.

Provided by Ruth Cousineau

Categories     Cake     Dessert     Bake     Kosher     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Breakfast     Brunch     New York     Bronx

Yield 12-16 servings

Number Of Ingredients 18

For cake:
1 (1/4-ounces) package active dry yeast (2 1/2 teaspoons)
1 cup warm whole milk (105115°F)
1/2 cup plus 1 tablespoon sugar
1 tablespoon fresh lemon juice
3 3/4 cups plus 2 tablespoons all-purpose flour
1 1/2 teaspoons salt
2 large eggs, at room temperature for 30 minutes
1 1/2 teaspoons vanilla
1 1/2 sticks (3/4 cup) unsalted butter, cut into tablespoon pieces and softened slightly
For crumb topping:
1 1/2 cups all-purpose flour
3/4 cup sugar
1 1/2 teaspoons cinnamon
1 1/2 sticks (3/4 cup) cold unsalted butter, cut into small pieces
1 teaspoon vanilla
Special Equipment
a stand mixer fitted with paddle attachment

Steps:

  • Make dough:
  • Stir together yeast, 1/4 cup warm milk, and 1 tablespoon sugar in bowl of mixer until yeast is dissolved, then let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)
  • Stir together lemon juice and remaining 3/4 cup milk and let stand until curdled, 1 to 2 minutes.
  • Add 3 3/4 cups flour to yeast mixture along with salt, eggs, vanilla, and remaining 1/2 cup sugar and mix at low speed until just combined. Add curdled milk and beat at medium speed until a dough forms. Add butter, 1 piece at a time, beating, then continue to beat until dough is silky and elastic, 5 to 8 minutes. (Dough will be very sticky.) Sprinkle with remaining 2 tablespoons flour and cover bowl with a clean kitchen towel (not terry cloth). Let dough rise in a draft-free place at warm room temperature until doubled in bulk, 1 1/2 to 2 hours.
  • Make topping:
  • Pulse together topping ingredients in a food processor until many large clumps form. Transfer to a bowl and chill, covered, until ready to use.
  • Form and bake cake:
  • Butter a 13- by 9-inch baking dish or pan.
  • Stir dough several times with a rubber scraper to release air, then spread evenly in baking dish.
  • Sprinkle dough with half of topping, then cover dish with kitchen towel and let dough rise again in a draft-free place at warm room temperature until almost doubled in bulk, 1 to 1 1/2 hours.
  • Put oven rack in middle of oven and preheat oven to 350°F.
  • Sprinkle remaining topping over top of cake and bake until topping is golden, 55 to 60 minutes. Cool cake in pan on a rack until barely warm, then cut into squares.

JEWISH POUND CAKE



Jewish Pound Cake image

This is a wonderful, moist cake recipe that is baked in a bundt cake pan. A co-worker brought this to work, and when I got home, I looked the recipe up in "The Cake Mix Doctor Returns!" cookbook. This recipe is from the cookbook, with a few minor changes of my own.

Provided by BugsMom

Categories     Dessert

Time 1h7m

Yield 1 cake, 12-16 serving(s)

Number Of Ingredients 13

1 (18 1/4 ounce) package yellow cake mix or 1 (18 1/4 ounce) package vanilla cake mix
1 (3 1/2 ounce) package vanilla instant pudding mix
3/4 cup granulated sugar
1 tablespoon unsweetened cocoa powder
1 teaspoon ground cinnamon
1 cup sour cream
2/3 cup vegetable oil
4 large eggs
1 teaspoon pure vanilla extract
1/2 cup sweetened flaked coconut (optional)
1 cup finely chopped pecans (optional) or 1 cup walnuts (optional)
1 tablespoon confectioners' sugar (optional)
vegetable oil, and flour for dusting the pan or Pam cooking spray, for baking

Steps:

  • Preheat the oven to 350 degrees F.
  • Lightly mist a 12 cup bundt pan with vegetable oil, then dust with flour, shaking out the excess flour. Alternatively, you can just spray with Pam for baking (it has flour in the spray).
  • If you are using the nuts, spread the nuts evenly in the bottom of the pan. This will put them on the top of the finished cake.
  • Place the cake mix, pudding mix, granulated sugar, cocoa powder, cinnamon, sour cream, oil, eggs, and vanilla in a large mixing bowl and beat with an electric mixer on low speed until incorporated, about 30 seconds. Scrape down the sides of the bowl and beat for another 2 minutes at medium high speed. If using, fold in the coconut here.
  • Pour the batter into the prepared Bundt pan, smoothing the top with a rubber spatula, and place the pan in the oven.
  • Bake the cake until it is golden brown and the top springs back when lightly pressed with a finger, about 47 to 53 minutes. Transfer the Bundt pan to a wire rack and let cool for 10-15 minutes.
  • If you used the Pam for baking, the cake will automatically pull away from the pan. If not, then run a long sharp knife around the edges of the cake and shake the pan gently.
  • Invert the cake onto a wire rack. Let the cake cool completely, about 25-30 minutes.
  • If desired, sprinkle the cake with powdered sugar before serving.

Nutrition Facts : Calories 435.7, Fat 22.6, SaturatedFat 5.1, Cholesterol 72.8, Sodium 438.6, Carbohydrate 54.8, Fiber 0.7, Sugar 39.4, Protein 4.5

BLUE RIBBON APPLE CAKE



Blue Ribbon Apple Cake image

Jennie Wilburn of Long Creek, Oregon credits, "A friend from New Hampshire gave me this recipe for her cake, which took a blue ribbon at the county fair."

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 16 servings.

Number Of Ingredients 11

3 cups all-purpose flour
2-1/4 cups sugar, divided
1 tablespoon baking powder
1/2 teaspoon salt
4 eggs
1 cup vegetable oil
1/3 cup orange juice
2-1/2 teaspoons vanilla extract
4 medium tart apples, peeled and thinly sliced
2 teaspoons ground cinnamon
Confectioners' sugar

Steps:

  • In a bowl, combine flour, 2 cups sugar, baking powder and salt. Combine eggs, oil, orange juice and vanilla; add to flour mixture and mix well. , In a bowl, toss apples with cinnamon and remaining sugar. Spread a third of the batter into a greased 10-in. tube pan. Top with half the apples. Repeat layers. Carefully spread remaining batter over apples. , Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack; cool. Dust with confectioners' sugar.

Nutrition Facts : Calories 353 calories, Fat 15g fat (2g saturated fat), Cholesterol 53mg cholesterol, Sodium 165mg sodium, Carbohydrate 51g carbohydrate (32g sugars, Fiber 1g fiber), Protein 4g protein.

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

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