Jewish Coffee Cake
Jewish Coffee Cake is a moist, layered dessert featuring a rich cream cheese-like flavor with nuts and a hint of cinnamon. Its tender crumb and sweet, nutty layers make it perfect for breakfast, brunch, or a special treat, appealing to those who enjoy classic, comforting baked goods.
Ingredients
Instructions
- Cream butter, Crisco, and sugar until light and fluffy.
- Beat eggs in one at a time into the creamed mixture.
- Sift together flour, salt, and baking powder.
- Gradually add the flour mixture alternately with Pet milk, beginning and ending with the flour mixture.
- Stir in vanilla and chopped nuts.
- Pour a thin layer of batter into a greased angel food pan.
- Sprinkle with a cinnamon sugar mixture.
- Add another layer of batter, then cinnamon mixture, repeating until the pan is filled, ending with batter.
- Do not put cinnamon mixture on top.
- Bake in a 350°F oven for 60 to 70 minutes or until done.
Tips & Substitutions
For a lighter texture, ensure your butter and Crisco are at room temperature before creaming. If you don’t have Pet milk, you can substitute with whole milk or a non-dairy milk. Adding a pinch of cinnamon to the batter enhances the flavor. To avoid a dry cake, check for doneness a few minutes early, as oven temperatures can vary.
Serving Suggestions
This Jewish Coffee Cake is perfect for brunch or as a sweet treat with coffee or tea. Serve it alongside fresh fruit or a dollop of whipped cream for added indulgence. It pairs beautifully with Company Carrots for a delightful meal. Enjoy it sliced, and consider dusting with powdered sugar for a festive touch.
Storage & Reheating
Store any leftover Jewish Coffee Cake in an airtight container at room temperature for up to three days. For longer storage, wrap slices tightly in plastic wrap and refrigerate for up to a week. To reheat, warm individual slices in the microwave for about 15-20 seconds or enjoy it at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Jewish Coffee Cake contains roughly 387 calories, with 6g protein, 68g carbohydrates, and 8g fat. It is an excellent source of calcium (20% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 944mg per serving (41% 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 different nuts in this recipe?
Absolutely! While chopped walnuts or pecans are traditional, feel free to experiment with almonds or hazelnuts for a unique flavor. Just ensure the nuts are chopped finely to distribute evenly throughout the cake.
What can I do if I don't have an angel food pan?
If you don't have an angel food pan, you can use a bundt pan or a regular cake pan. Just be sure to adjust the baking time, as different pans can affect how quickly the cake cooks through.
Can I freeze this coffee cake?
Yes, you can freeze the Jewish Coffee Cake! Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to three months. To enjoy, simply thaw it in the refrigerator overnight before serving.
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).