Jewish Coffee Cake(Quick Bread)
A moist, sweet Jewish coffee cake with a tender crumb, perfect for breakfast or brunch, combining rich flavors and a light, fluffy texture that appeals to all ages.
Ingredients
Instructions
- Cream the shortening and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Sift together the baking powder, salt, and flour.
- Alternately add the sifted dry ingredients and milk to the creamed mixture, beginning and ending with the dry ingredients.
- Mix until just combined, do not overmix.
- Pour batter into a greased baking pan.
- Bake at 350°F (175°C) for approximately 45 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.
Tips & Substitutions
For a lighter texture, be sure to cream the shortening and sugar until very light and fluffy. If you don't have shortening, you can substitute with unsalted butter. To add a twist, consider mixing in cinnamon or nutmeg to the batter for extra flavor. You can also use buttermilk instead of regular milk for a richer taste.
Serving Suggestions
Serve this Jewish Coffee Cake warm, topped with a dusting of powdered sugar for a delightful finish. It pairs beautifully with a cup of coffee or tea. For a fun twist, consider serving it alongside a dollop of Sour Cream Sauce for added creaminess, or enjoy it with fresh fruit for a refreshing contrast.
Storage & Reheating
Once cooled, store leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. To reheat, simply warm individual slices in the microwave for about 15-20 seconds, or in a preheated oven at 350°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Jewish Coffee Cake(Quick Bread) contains roughly 437 calories, with 5g protein, 54g carbohydrates, and 23g fat. It is an excellent source of calcium (27% of the Daily Value), vitamin C (26% of the Daily Value), and iron (22% of the Daily Value), and a good source of vitamin A and protein. Note that it is relatively high in sodium, at 937mg 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 a different type of flour?
Yes, you can use whole wheat flour for a healthier option, but it may yield a denser cake. If using gluten-free flour, ensure it’s a blend suitable for baking. Adjustments in liquid may be needed, so keep an eye on the batter consistency.
How can I tell when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean. Additionally, the edges should start to pull away from the pan slightly, and the top should be lightly golden. If unsure, continue to bake in 5-minute increments.
Can I freeze this coffee cake?
Absolutely! Allow the cake to cool completely, then wrap it tightly in plastic wrap and foil before placing it in the freezer. It can last up to 3 months. When ready to enjoy, thaw it in the refrigerator overnight and warm it up as desired.
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).