Recipe by Chanie Nayman

Our Favorite Coffee Cake

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Parve Parve
Easy Easy
6 Servings
Allergens
1 Hour, 30 Minutes
Diets

This is the cake I like to make ahead and freeze. I also freeze whatever is left as individual slices, and then I take one little ziplock every morning with my coffee. It never gets old.

Ingredients

Coffee Cake

  • 2 teaspoons vanilla extract

  • 3 cups Glicks Flour

  • 1 tablespoon baking powder

  • 1/2 teaspoon salt

Streusel Topping

  • 4 tablespoons margarine (preferably cold)

  • 1/2 cup Glicks Flour

Directions

1.

Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a tube pan or 9 x 13-inch (23 x 33-centimeter) pan with Gefen Parchment Paper.

2.

Combine pareve milk and lemon juice. Set aside.

3.

Combine the oil and sugars in a bowl and beat with an electric mixer. Then add the eggs, vanilla, and pareve milk and mix until thick. Add the flour, baking powder, and salt carefully to the top of the mixture and mix with a fork to combine. Use the mixer to incorporate the flour into the wet ingredients.

4.

Pour half the batter into the pan. Next, combine the brown sugar, cinnamon, and salt, and sprinkle half of it over the first layer of batter. Add margarine and flour to the remaining brown sugar mixture. Pour the rest of the batter into your baking pan, and top with the remaining streusel mixture.

5.

Bake for one hour or until a toothpick comes out without any raw batter on it. (Don’t wait until it’s clean; that means it’s overdone!)

Notes:

A Tube Pan? Yes. Like the ones you use for sponge cakes on Pesach. Using a tube pan allows you to remove the cake *perfectly* with the swipe of a knife. It also allows for the presentation of the crumbs on top, which you would not achieve with a Bundt pan. No more Bundt pan nerves!
Our Favorite Coffee Cake

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Claire Landau
Claire Landau
2 days ago
Tziri Weiniger
Tziri Weiniger
2 days ago

Delicious!