Quick & Easy Jewish Coffee Cake Recipe

Are you in the mood for something sweet yet satisfying? Look no further than this delectable Jewish coffee cake recipe! Perfect for brunch, dessert, or just a special treat, this cake is sure to become a family favorite. With its rich, buttery flavor and a crumbly cinnamon streusel topping, it’s the ultimate comfort food.

What is Jewish Coffee Cake?

Jewish coffee cake is a type of cake that traditionally features a moist, tender crumb and is often topped with a sweet, crumbly streusel. This cake is not only a delight to eat, but also easy to make, making it a perfect choice for bakers of all skill levels. The origins of this cake are rooted in Eastern European Jewish cuisine, and it has become a beloved treat in Jewish households around the world.

Ingredients You’ll Need

To make this delicious Jewish coffee cake, you’ll need the following ingredients:

For the Cake:

1 cup unsalted butter slightly melted
1 1/2 cup white sugar
1/2 cup maple syrup
1 cup greek yogurt
1 teaspoon vanilla extract
3 large eggs
2 cups white whole wheat flour
1 1/2 teaspoons baking powder
1 teaspoon salt

For the Streusel Topping:

3 tablespoons brown sugar
2 teaspoons cinnamon
1/4 cup walnuts chopped
1/4 cup pecans chopped
7 medjool dates chopped

Step-by-Step Instructions

1. Preheat Your Oven

Start by preheating your oven to 325°F. Grease a 9×13-inch baking dish or 2 2-inch deep, 9-inch cake pans to ensure your cake doesn’t stick. You can also make this coffee cake recipe into muffins or even bake it as a bundt cake (the bake time will change, so make sure to watch carefully so you don’t over or under bake your cake!).

2. Prepare the Streusel/Crumb Topping

Combine the streusel topping ingredients in a small bowl and set aside.

3. Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. This helps to ensure that the leavening agents are evenly distributed throughout the batter.

4. Cream the Butter and Sugar

Place the butter into a medium bowl (make sure it’s microwave-safe) and warm for 30 seconds in the microwave to soften slightly. Add the maple syrup and sugar to the melted butter and whisk until creamy.

5. Add the Eggs and Vanilla

Add the Greek yogurt, vanilla, and eggs to the butter mixture and whisk until smooth and incorporated.

6. Combine Wet and Dry Ingredients

Add the flour mixture right on top of the cake batter. Whisk the dry ingredients together at the top and then whisk down and into the wet ingredients to incorporate together. Whisk just until fully combined.

7. Assemble the Cake

Spread half of the batter into the prepared baking dish. Sprinkle half of the crumb mixture evenly over the batter. Pour the rest of the batter over the crumb layer and spread it evenly. Top with the remaining streusel.

8. Bake the Cake

Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan on a wire rack before cutting and serving.

Tips for the Perfect Jewish Coffee Cake

• Room Temperature Ingredients: Make sure your butter and eggs are at room temperature before you begin. This ensures a smooth and even batter.
• Don’t Overmix: Mix the batter just until the ingredients are combined to keep the cake light and fluffy.
• Optional Add-Ins: Feel free to add a handful of raisins or other dried fruit (like cranberries or cherries) or even a dash of nutmeg to the batter for an extra layer of flavor.

Serving Suggestions

Jewish coffee cake is incredibly versatile. Serve it warm with a cup of coffee or tea for a cozy breakfast. It also makes a delightful dessert when paired with a scoop of vanilla ice cream or a dollop of whipped cream.

Storage Details

Like many coffee cake recipes, this one has to be stored well after baking to keep everything fresh. If you’re making a cake, let it cool completely, then wrap the cake tightly with plastic wrap or another food storage wrap to keep things fresh. For muffins, pop the fully cooled muffins in an airtight container and store on the counter for up to 3 days. You can also freeze coffee cake! Make sure it’s stored in an airtight container or freezer bag and store in the freezer for up to 3 months.

Final Thoughts

This Jewish coffee cake recipe is a timeless classic that’s sure to impress your friends and family alike. With its moist, tender crumb and sweet streusel topping, it’s a treat that’s perfect for any occasion and great for groups big or small.

Coffee Cake Muffins

Print Recipe Pin Recipe

Course Dessert, Coffee

Servings 15 Servings

Ingredients

  

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Streusel Topping

• 3 tablespoons brown sugar
• 2 teaspoons cinnamon
• 1/4 cup walnuts chopped
• 1/4 cup pecans chopped
• 7 medjool dates chopped

Batter

• 1 cup unsalted butter slightly melted
• 1 1/2 cup white sugar
• 1/2 cup maple syrup
• 1 cup greek yogurt
• 1 teaspoon vanilla extract
• 3 eggs
• 2 cups white whole wheat flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt

Instructions

 

• Preheat the oven to 325 degrees.
• Combine the streusel topping ingredients in a small bowl and set aside
• Place the butter into a large microwave safe bowl and warm for 30 seconds of the microwave to soften slightly. Add the maple syrup and sugar and whisk until creamy.
• Add the Greek yogurt, vanilla and eggs and whisk until smooth and incorporated.
• Add the flour, baking powder and salt right on top of the wed batter. Whisk the dry ingredients together at the top and then whisk down and into the wet ingredients to incorporate together. Whisk just until fully combined.
• Grease or line a muffin tin with cupcake liners and fill each 3/4 of the way with batter. Press a little hole into the center with a spoon and fill and top with some streusel topping.
• Bake 20-25 minutes until fluffy and cooked through. Let cool and enjoy!

Keyword Cake, Coffee, Muffins