Today is the Ultimate Recipe Swap at Life as a Mom. She is asking us to share our signature dish. The first thing that came to mind when I was thinking "signature dish" was a recipe that I got from my Mother that I love to make for my family. I don't make it very often because it is a little bit on the expensive side to create. My hubby loves it so much that he will ask for this or something chocolate when he needs to bring something to a work function. It is called Jewish Coffee Cake! I am sure where the "Jewish" part came from in the name but at any rate it is great to eat with a cup of tea(or coffee--I don't drink it!) for a breakfast or afternoon snack. I have seen similar recipes that just call this dish--"sour cream coffee cake".
½ lb. butter (or 1 stick margarine & ½ cup butter)
6 lg. eggs (or 4 duck eggs)
1 tsp. baking soda
2 cups sour cream
2 cups sugar
4 cups flour (3 cups white flour and 1 cup whole wheat flour)
1 ½ tsp. baking powder
1 tsp. vanilla (not imitation)
FILLING:
1 cup nuts, finely chopped (pecans are the best!)
½ cup dark brown sugar (can use light brown sugar as well)
1 tbsp. cinnamon
Mix filling ingredients together; set aside. To prepare coffee cake, cream together butter and sugar; add vanilla. Add eggs, 1 at a time, beating well after each addition. In a separate bowl sift together flour, baking powder, and baking soda. Add dry ingredients to creamed mixture alternately with sour cream. Mix well. Alternate cake mix with filling in a bundt pan. Bake at 350° on bottom rack 1 hour or until toothpick comes out clean.
Notes: If you use duck eggs, do not use chicken eggs too!! Using fresh eggs and sour cream the cake will rise over the pan!!! So you will need to be careful when baking, I usually put it on the top rack in the middle of the oven and only bake the cake. You can use all margarine and no butter with this recipe as well. I have used 1 cup of plain yogurt and 1 cup of sour cream for the 2 cups of sour cream. I have also used cottage cheese that I have put through the blender with some lemon juice and buttermilk. (home made sour cream! lol)
6 lg. eggs (or 4 duck eggs)
1 tsp. baking soda
2 cups sour cream
2 cups sugar
4 cups flour (3 cups white flour and 1 cup whole wheat flour)
1 ½ tsp. baking powder
1 tsp. vanilla (not imitation)
FILLING:
1 cup nuts, finely chopped (pecans are the best!)
½ cup dark brown sugar (can use light brown sugar as well)
1 tbsp. cinnamon
Mix filling ingredients together; set aside. To prepare coffee cake, cream together butter and sugar; add vanilla. Add eggs, 1 at a time, beating well after each addition. In a separate bowl sift together flour, baking powder, and baking soda. Add dry ingredients to creamed mixture alternately with sour cream. Mix well. Alternate cake mix with filling in a bundt pan. Bake at 350° on bottom rack 1 hour or until toothpick comes out clean.
Notes: If you use duck eggs, do not use chicken eggs too!! Using fresh eggs and sour cream the cake will rise over the pan!!! So you will need to be careful when baking, I usually put it on the top rack in the middle of the oven and only bake the cake. You can use all margarine and no butter with this recipe as well. I have used 1 cup of plain yogurt and 1 cup of sour cream for the 2 cups of sour cream. I have also used cottage cheese that I have put through the blender with some lemon juice and buttermilk. (home made sour cream! lol)
For other signature dishes, head over to the Ultimate Recipe Swap at Life as Mom!
**originally posted October, 2007
6 comments:
Looks wonderful!
I'm thinking today's going to be a baking day. Thanks for the inspiration!
Looks terrific! Coffee Cake is a weakness of mine. I love Entemann's Coffee Cakes...all of them. :) I did make one once, will have to try it again. Coffee cake reminds me of my grandma and afternoon tea! Thanks for sharing your recipe!
Man, oh man! This looks scrumptious!!
looks excellent! I love coffee cake.
I've tried this now and it is GREAT!
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