Russian 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.

BLACK RUSSIAN CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• In a large bowl, combine the cake mix, pudding mix, eggs, white sugar, oil, vodka, 1/4 cup liqueur, and water. Beat for four minutes. Pour batter into prepared Bundt pan.
• Bake at 350 degrees F (175 degrees C) for 40 minutes, or until toothpick inserted in center of cake comes out clean. Cool on a rack.
• Make a glaze by combining 1/4 cup coffee liqueur and 1/2 cup confectioners' sugar. Turn cake over on a cake plate. Poke cake several times with a fork. Cover with glaze, and dust with remaining 1/2 cup confectioners' sugar.

RUSSIAN COFFEE CAKE

Steps:

• Grease and flour 9x13 pan.
• Mix oil, eggs, 1C sugar, baking powder, salt and flour until well mixed.
• Pour 1/2 of the batter in the pan (it will seem like there is not enough).
• Add the pie filling to the pan, spreading it out over the batter.
• Pour the remaining batter in the pan.
• Mix the 1/2 C sugar and the cinnamon together, spread over the batter.
• With the back of a large spoon, rub the sugar mixture to the batter gently,.
• Bake 1 Hour in a 325 degree oven.
• Cool before serving.

RUSSIAN COFFEE CAKE

Steps:

• 1. Preheat oven to 350. 2. Mix all ingredients until smooth. Add 1/4 cup milk if batter is too thick. 3. Line a 13 X 9 pan with parchment paper or fill muffin tin with liners. 4. Pour mixture into pan or use ice cream scoop to fill muffin tin. 5. Bake for 40 minutes, or until toothpick comes out clean when inserted. 6. Cool completely on wire rack before serving.

RUSSIAN SOUR CREAM COFFEE CAKE

Steps:

• Sift dry ingredients - the flour, baking powder, baking soda and 1. salt into a bowl. 2. Whisk the dry ingredients, mixing well. In the bowl of a heavy-duty mixer beat the butter and sugar with the paddle on medium speed until soft and light, about 5 minutes. 3. 4. Beat in the eggs one at a time, beating until smooth after each addition. 5. Add the vanilla flavouring and mix well. Decrease the mixer speed to low and beat in one-third of the flour mixture, followed by half the sour cream. Stop the mixer and scrape down the bowl and beater. Beat in another third of the flour mixture, then the remaining sour cream. Stop and scrape again. Beat in the remaining flour mixture. Caution don't over beat once you start adding the flour. 6. 7. To make the topping stir the ingredients together until evenly mixed. 8. Scrape half the batter into the prepared pan and sprinkle with half the topping. 9. Cover with the remaining batter. 10. Smooth the top and sprinkle with the remaining topping. Bake for 50 to 55 minutes, or until the cake is well-risen and deep gold and a toothpick inserted midway between the sides of the pan and the central tube emerges clean. 11. Cool in the pan on a rack for 30 minutes, then invert onto a plate and lift off the pan. Invert the cake onto a rack to cool completely. 12. Notes Scatter the walnuts onto a cookie sheet and roast in the oven for about 10 minutes. Watch carefully that they do not brown. Roasting your walnuts before you use them in baking gives you a lovely rich nutty flavour. Do it even if your recipes don't call for it. Keep this wonderful coffee cake wrapped in plastic or under a cake dome at room temperature, or double wrap and freeze for longer storage. You'll get 16 generous servings with this recipe, perfect for a big family gathering. VARIATIONS You could add a generous ½ cup of raisins or currants to the topping. Or bake in two buttered and parchment

RUSSIAN COFFEE CAN CAKE (KULICH)

Steps:

• Dissolve the yeast in the water.
• Stir in the next four ingredients, 2 1/2 cups of the flour, the almonds, raisins and vanilla.
• Beat until smooth then add in enough of the remaining flour to make dough easy to handle.
• Turn dough onto a floured board or counter and knead for about 5 minutes until smooth and elastic.
• Place the dough into a greased bowl, turn to coat.
• Cover with a clean towel and let rise in a warm place until doubled in size, about 2 hours.
• Punch down dough and let rse again until almost doubled, about 40 minutes.
• Divide dough in half and roll each half into a well rounded bun shape.
• Place each bun in a well greased 1 lb coffee can.
• Cover and let rise until the dough starts to puff up over the top of the cans, about 45 minutes.
• Bake at 375 degrees on a low rack in the center of the oven for 45 minutes or until brown.
• Let cool slightly then remove from cans.
• Mix together all of the icing ingredients and pour over the cakes letting some run down the sides.