Let’s Make Jewish Coffee Cake!

Traditional Jewish coffee cake uses actual coffee to flavour the cake, but today, like in this recipe, most of the cakes are caffeine free. They still taste delicious dipped in a cup of coffee, though! Jewish homes serve coffee cake on Shabbat or during Jewish holidays. Try this recipe today brought to you by My Jewish Learning.

Ingredients

• 3 Tablespoons brown sugar
• 2 teaspoons cinnamon
• ¼ cup walnuts, chopped
• ¾ cup pecans, chopped
• 8 oz sour cream
• 1 teaspoon vanilla
• 3 eggs
• 1 ½ teaspoons baking powder
• 1 teaspoon salt
• 2 cups flour
• 2 cups sugar
• 1 cup butter
• ½ cup raisins (optional)
• 1 cup chocolate chips
• 1 teaspoon cinnamon

Directions

Preheat the oven to 325 F.

Combine the filling ingredients of your choice in a bowl and mix with a spoon. Set aside.

Cream the butter and sugar. In a separate bowl, sift the dry ingredients together.

Add ⅓ of the dry ingredients to the butter and sugar, and mix using electric beaters at a slow speed. Add 1 egg and mix. Add half of the remaining dry ingredients and mix. Add the second egg and mix. Add the remaining dry ingredients, and the final egg, and mix thoroughly.

Add the vanilla and sour cream. Pour half of the batter into a well-greased bundt pan, then add half of the filling of your choice (nut, chocolate, raisin-nut, or any other filling you choose). Add the rest of the batter. Top with the remaining filling.

Bake for 65 to 70 minutes, or until the middle is set. Allow to cool for at least half an hour, and then invert onto a serving platter.

Enjoy!

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