Babom'S Jewish Coffee Cake
Babom's Jewish Coffee Cake is a sweet, cinnamon-flavored cake with a moist crumb, perfect for breakfast or dessert and enjoyed by family and friends alike.
Ingredients
Instructions
- Mix all ingredients together until well combined.
- Grease a Bundt pan and pour one layer of the batter into it.
- Sprinkle cinnamon liberally over the batter.
- Cover with the remaining batter.
- Bake at 350°F (175°C) for 1 hour.
Tips & Substitutions
For a richer flavor, consider using butter instead of margarine. If you're looking to reduce calories, you can substitute some of the sugar with a sugar alternative. To enhance the cinnamon flavor, mix some into the batter and save some for the top. Be careful not to overmix, as this can make the cake dense. A great addition is to add chopped nuts or chocolate chips for extra texture.
Serving Suggestions
Serve Babom's Jewish Coffee Cake warm or at room temperature, dusted with powdered sugar for a lovely presentation. It pairs beautifully with a cup of coffee or tea, making it perfect for brunch or dessert. Consider serving it alongside Egg Patties for a delightful meal combination or with a dollop of fresh whipped cream for added indulgence.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. To reheat, slice and warm individual pieces in the microwave for 15-20 seconds or in the oven at 350°F until just heated through, ensuring it doesn't dry out.
Nutrition & Diet Analysis (per serving)
Each serving of Babom'S Jewish Coffee Cake contains roughly 793 calories, with 13g protein, 119g carbohydrates, and 29g fat. It is an excellent source of iron (35% of the Daily Value), calcium (34% of the Daily Value), and protein (26% of the Daily Value), and a good source of vitamin C and dietary fiber. Note that it is relatively high in sodium, at 868mg per serving (38% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of milk in this recipe?
Yes, you can substitute whole milk with almond milk, oat milk, or any plant-based milk of your choice for a dairy-free version. Just ensure that the alternative has a similar fat content to maintain moisture in the cake.
What should I do if my cake sinks in the middle?
If your cake sinks, it may be due to underbaking or opening the oven door too early. Always preheat the oven and avoid opening the door until the baking time is nearly complete. A toothpick inserted into the center should come out clean to confirm it's done.
Can I add fruits to the batter?
Absolutely! Chopped apples, berries, or even raisins can be folded into the batter before baking. This will add moisture and flavor. Just make sure to reduce the baking time slightly, as the added moisture can affect it.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).