Culture can be a finicky thing. This is never so true as when different cultures begin to develop their own style of cuisine. It is often easy to see those by country (Italian, Mexican) or region (Cajun, Tuscan) but culture can really go beyond geography. Excluding dietary groupings (low carb, paleo, vegan), it is often difficult to see the food culture. For instance, there is no universally recognized “hip-hop” style of cooking. No democrat skirt steak or republican mac and cheese.
When you get to religion, there are some that do have a culinary identity. The primary one of those is Judiasm. Don’t believe me? What is the culinary locus for a meal of Gefilte Fish, brisket and matzo ball soup? If you are having a corned beef or pastrami sandwich from a deli, what kind of bread is it likely to be on? Jewish Rye. It is almost like the bread has found religion.
We were invited the other day to a brunch and The Ranting Wife was in a baking mood. She found this recipe for Jewish Coffee Cake. While the original recipe was to be made in a 9×9” pan, she adopted the variation of making it in a bundt cake pan. I’ve modified the original recipe below for quantities intended for the bundt pan.
This coffee cake is really good and highly addictive.
In many ways, it is a typical cake recipe.
Mix the dry and wet ingredients and pour into a greased pan. Here, though, you stop after pouring half into the pan and spread out the pecan chips before adding more batter.
If you need to slice the top evenly, do so, that way when you turn it over, it rests solidly.
The cake tastes awesome. She has now made this same cake for a sick co-worker and is planning to make it to bring to another party.
Jewish Coffee Cake
Makes: 1 bundt cake
- 3/4 cup butter
- 1 1/2 cups white sugar
- 3 eggs
- 3 cups all-purpose flour
- 1 1/2 teaspoon baking soda
- 1 1/2 teaspoon baking powder
- 1 1/2 teaspoon salt
- 1 3/4 cup sour cream
- 1 1/2 teaspoon vanilla extract
- 2 cups chopped walnuts
- 1 cup light brown sugar
- 4 teaspoons ground cinnamon
- 4 tablespoons butter, melted
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a binder pan. Combine the flour, baking soda, salt and baking powder; set aside.
In a medium bowl, cream together the sugar, butter and eggs until smooth. Add the flour mixture and beat until smooth. Finally, stir in the sour cream and vanilla. In a separate bowl, combine the nuts, confectioners’ sugar and cinnamon and melted butter.
Spread half of the batter into the Bundt pan. Sprinkle a layer of the nut mixture, then spread the remaining batter and top with the rest of the nut mixture.
Bake for 45-55 minutes in the preheated oven, until cake springs back to the touch.
Calories 363 kcal 18% Carbohydrates 40.2 g 13% Cholesterol 69 mg 23% Fat 21 g 32% Fiber 1.4 g 6% Protein 5.4 g 11% Sodium 236 mg 9%