Brasadel (Jewish Coffee Cake) Recipe

Name: Brasadel (Jewish Coffee Cake)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup shortening; 1 cup sugar; 3 eggs; 3 cups flour; 3 teaspoons baking powder; 1/2 teaspoon salt; 1/2 teaspoon baking soda; 1 cup sour cream; 1 teaspoon vanilla; 3/4 cup walnuts, plus additional; 1/2 cup walnuts, for topping; 3/4 cup sugar; cinnamon

Servings: persons

1 cup shortening
1 cup sugar
3 eggs
3 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup sour cream
1 teaspoon vanilla
3/4 cup walnuts, plus additional
1/2 cup walnuts, for topping
3/4 cup sugar
cinnamon

1
Beat together the shortening, 1 cup sugar and eggs.
2
Sift together the flour, baking powder, salt and baking soda.
3
Combine the mixtures.
4
Add sour cream and vanilla and beat together.
5
Then add 3/4 cup nuts (the original recipe called for raisins).
6
Pour 1/2 of the batter into tube pan.
7
Sprinkle 1/2 cup nuts on top, then add the rest of the batter.
8
Mix 3/4 cup sugar and a little cinnamon and sprinkle on cake.
9
Bake in 350 degree oven for approximately 1 hour.
10
Note: The family decorates the cake with maraschino cherry halves and walnut halves.

1136

kcal

Calories

Fat

167

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup shortening, 1 cup sugar, 3 eggs, 3 cups flour, and more.

Yes, Brasadel (Jewish Coffee Cake) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Brasadel (Jewish Coffee Cake)

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