Brasadel (Jewish Coffee Cake) |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 15 |
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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 |
Directions:
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.
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