Jewish coffee cake
Today the traditional cake are honored!! Let the Jewish coffee cake or Sour cream, It's a moist coffee cake based sour cream, butter, white sugar, eggs, flour, vanilla extract, chopped walnuts and cinnamon or chocolate.The ideal cake for the tea time.
Ingredients
For the pastry cake :
- 2 eggs
- 2 cups all purpose floor
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2 tablespoons butter, melted
For nut filling :
- 3/4 cup pecans (chopped)
- 1/4 cup walnuts (chopped)
- 2 teaspoons cinnamon
- 3 tablespoons brown sugar
For chocolate filling :
- 1 cup chocolate chips
- 1 teaspoon cinnamon
Directions
Pre-heat the oven to 325°C.
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 1/3 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.
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 1/3 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.
