Cake Coffee Jewish Recipes

The history of the Jewish recipes for coffee cake stretches back centuries to 17th century Europe. It was at this time that coffee was first introduced to the European natives. The cultures that inhabited the north and central regions of Europe at this time, including German-Jews, were already making sweet yeast breads. The transition from these sweet breads and tea cakes to coffee cakes was fairly simple.

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Most of the original cake coffee Jewish recipes included coffee as an ingredient. However, somewhere around the early 1900s coffee was omitted. In fact, the first appearance of a coffee cake recipe that didn’t include coffee was in a cookbook published in 1903 by a Jewish-German immigrant.

Jewish cooks were the ones who can be credited with creating many of the snack cakes that Americans enjoy to eat with their coffee today. They came up with the first and the best traditional Jewish recipes for a crumble topping for cakes that were made from sugar, butter and flour. They are also probably the cooks that transitioned the yeast based sweet breads to the quick bread snack cake that we are familiar with.

The original jewish recipes for coffee cake included honey as a sweetener. However, today refined sugar is the main sweetener used. The original cake coffee Jewish recipes have been modernized and updated several times. Today there are several varieties of coffee cakes including sour cream coffee cake, chocolate coffee cake and cinnamon coffee cake.

Sour Cream Coffee Cake

What You Need:
Preheated oven set at 350 degrees
Spring form pan

Ingredients
1/2 cup butter
1 cup sugar
3 eggs

3 cups cake flour
3 teaspoons baking powder
1 teaspoon baking soda
1 scant teaspoon salt
Sift the above ingredients together

rind of one orange
2 teaspoons vanilla
1 cup sour cream

3/4 cup sugar
1/2 cup nuts-finely chopped
1 teaspoon cinnamon
Mix above 3 ingredients together and put in a separate bowl.

Directions
Cream butter and sugar. Add eggs.

Mix rind of orange, vanilla and sour cream in a separate bowl.

Alternate small amounts of dry ingredients and sour cream mixture to creamed butter/sugar/eggs mixture. Start and end with dry ingredients.

Grease and then flour pan.

Evenly distribute 2/3 batter into pan. Sprinkle about 1/2 nut mixture over batter.

Add remaining batter. Then top with remaining nuts mixture.

Bake for 45 minutes.

Cool on rack.