Now here is a coffee cake that will make you want no other coffee cake, and once you prepare this coffee cake and get a real working idea you can become very creative and use some different jams, jellies, fruits and so on. Bear in mind that Jewish celebration cakes often use honey and fruits. This recipe is one that is from my family which has been made for several generations. We often have it for Jewish New Year. I love the cake because it’s so moist and rich. You can use this cake in a tube pan but I often make it in muffin pans to make smaller individual cakes.
Always remember that there is a lot that you can do with a recipe providing you don’t exceed the parameters of the original recipe.
All ingredients should be at room temperature.
¼ pound butter
2/3 cup sugar
1/4 cup of honey
1 teaspoon vanilla
6 ounces sour cream
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup brown sugar
1 tsp cinnamon
(1/2 cup diced walnuts-optional)
Cream the butter and sugar and honey together then add eggs one at a time and mix the rest of the ingredients together slowly.
In a separate bowl combine 1 cup brown sugar, ½ cup diced walnuts and 1 teaspoon of cinnamon or as much as you like and mix them together.
Using a 10 inch x 3inch tube pan, make sure that the pan is well greased and floured, place some cake mix in the bottom and then some of the sugar, walnut and cinnamon mixture and then repeat this procedure until you have all the cake mix in the pan and the top layer is the cinnamon mixture.
Bake in a preheated 350 degree oven for about 45 minutes or until a pick placed in the center of the cake comes out clean, cool and enjoy, I like mine warm with some raspberry jam on it.
Like to learn more about Jewish New Year and the celebrations or about Jewish traditions? Visit us online at The Jewish Wedding Rabbi