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Though the original Jewish coffee cakes called for coffee as one of the main ingredients, today most such cakes are perfect partners for a hot cup of joe, but are totally caffeine-free. In contemporary Jewish homes coffee cake is often served for breakfast on Shabbat and holidays, and at the break fast table after Yom Kippur…
PER SERVING % DAILY VALUE Sift flour, baking powder and salt. Cream shortening and sugar. Add 1 egg at a time. Beat well after each egg added. Add milk and flour mixture alternately to creamed mixture. Mix sugar and cinnamon. Pour 1/2 coffeecake batter in pan, alternately with cinnamon mixture, leaving enough cinnamon mixture for top of cake.
Ashkenazi coffee cake, most often made with sour cream, is a dish with a history going back to 17th century Eastern Europe. Recipes for this pastry have changed over time.
When enjoying coffee cake after Shabbat, some families like to sprinkle the fragrant spices used in Havdalah on top of the cake. Sweet, and containing nuts, cinnamon, and/or chocolate, a slice of coffee cake is one of the best ways to make a meal special. This recipe comes from my mother, who liked to make coffee cake for celebratory brunches.
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