Please enter the email you’re using for this account.
Parve
Medium
1 Hour, 10 Minutes
Diets 
A cake like this needs no introduction. Suffice to say that it wasn’t around very long.
2 Cakes (12-15 servings each)
2 ounces fresh yeast (or 2 tablespoons dry yeast)
1/2 cup sugar
1/2 cup warm water
2 whole eggs plus 2 yolks
1 cup margarine (2 sticks)
1 cup apple juice
1 teaspoon salt
8 cups Beleaves Flour (approximately)
1 cup firmly packed Haddar Brown Sugar
4 heaping teaspoons ground cinnamon
1/2 teaspoon ground allspice
1 cup chopped pecans (optional)
1 cup raisins (optional)
oil, for spreading
1/2 cup margarine (1 stick)
1 cup firmly packed brown sugar
2 tablespoons Haddar Corn Syrup or Karo syrup
1 teaspoon pure vanilla extract
Place yeast, sugar and half a cup warm water into the bowl of a mixer and let sit for five minutes. Add the remaining ingredients, alternating wet and dry. Mix well to make a soft dough.
Let dough rise, covered, for one hour or until doubled in size.
Meanwhile, mix ingredients for filling in a mixing bowl and set aside.
Melt the ingredients for the caramel glaze in a heavy saucepan.
Cut a piece of parchment paper into a circle to fit the base of a 2-inch x 10-inch round springform pan. Place the cut paper into the bottom of the pan and pour half the melted syrup on top of it. Spread evenly. Prepare a second springform pan and pour in remaining melted syrup.
When the dough has risen, divide into two parts. Roll each piece into a flat rectangle, about 7/8-inch thick. Smear generously with oil and sprinkle half the filling, evenly distributing the pecans and raisins. (Always add more filling than you think you need.)
Roll the dough up Jelly-roll style on a floured surface and cut in two-inch-thick slices. Place slices swirl side up into the caramel glaze, starting on the outer edges and working your way to the center. Repeat with remaining dough and filling. Bake for 40 minutes and remove from oven.
When it has cooled for about five minutes, flip the cake over onto a large plate so that the caramel glaze is now on top.
How Would You
Rate this recipe?
Fast answers grounded in site content.
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation
WOW! This picture reminded me of the recipe I clipped from the Binah many many moons ago, we called it the MISSING PIECE cakes, as the picture had an arrow pointing to a missing piece at the photo shoot…