Jewish Recipes
Jewish Recipes

Home | Jewish Recipes Main Directory | Submit a Recipe | Kosher Dieting | What Blessing do I make over foods? | About Us
Kosher Grocery Store | Kitchenware | Judaica | Jewish Cookbooks | Food and Health | Search Recipes

Jewish Recipes

Jewish Recipes
Kosher Recipes
  Cooking Terms
  Jewish Cookbooks
Jewish Foods
Kosher Spices
Ingredients
Dairy
Meat
  Parve
  Baba Ganoush
  Bagels
Blintz
Challah
  Charoset
  Cholent
  Etrog
  Farfel
Falafel
Fish
Gefilte Fish
  Hamantaschen
  Hummus
  Jewish Holidays
  Knish
  Kosher Recipes
  Kosher Wines
  Kugel
  Latkes
  Lox (salmon)
  Matzah
  Pita
  Spices and Ingredients
  Sufganiya
  Tzimmes

Jewish Cooking

  Judaica
Kitchenware
Kosher Symbols
What is Kosher ?
What is a hechsher?

Page Options

Send

Jewish Recipes: Copyright - Disclaimer

Add us to your favorites

|

Jewish Recipes --> Recipes --> Cakes

Jewish Bubble Coffee Cake
Recipe Ingredients:
  • 1/2 cup warm water, 105 - 115 degrees
  • 2 pkgs. dry yeast
  • 2/3 cup sugar
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup soft butter
  • 4 to 4 1/2 cups flour
  • 1 teaspoon baking powder
  • 1/2 cup dairy sour cream
  • 1 cup sugar
  • 2 teaspoons cinnamon
  • 2 teaspoons grated orange peel
  • 1 cup grated walnuts
  • 2/3 cups butter, melted and cooled
In a large mixing bowl, dissolve yeast in the warm water.

Add the 2/3 cup sugar, salt, eggs, butter, and 2 cups of the flour mixed with the baking powder, beating until smooth. Stir in enough of the remaining flour to make a soft dough. Turn out onto a lightly floured surface and knead until smooth and elastic, 8 to 10 minutes.

Place in a greased deep bowl; turn to bring greased surface to top. Cover with moisture-vapor proof material Let rise in a warm 80 to 85 degree) draft-free place until doubled in bulk, about 2 hours.

Blend the 1 cup sugar, cinnamon, orange peel and nuts; set aside.

Punch down dough. Shape into 36 balls, each about the size of a walnut. Dip balls in melted butter roll in nut mixture. Arrange nut-coated balls in two layers in an un-greased 10 inch tube pan. Cover, let rise until doubled in bulk, about 1 to 1 1/2 hours.

Bale at 375 degrees 35 to 40 minutes or until deep golden brown. If desired, cover top of pan with aluminum foil when it reaches desired degree of brown to keep from over-browning. Cool on wire rack 10 minutes. Loosen from pan and remove.

 

Cakes -- Shavuot

 

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods