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Moist Jewish Cake Recipe - Yahoo Recipe Search
Food.comThis is a wonderful, moist cake recipe that is baked in a bundt cake pan. A co-worker brought this to work, and when I got home, I looked the recipe up in "The Cake Mix Doctor Returns!" cookbook. This recipe is from the cookbook, with a few minor changes of my own.AllrecipesA moist sour cream coffee cake. This is a great recipe from an old friend.Food.comMy mom got this recipe from the Jewish nursing home where she used to work. The cake is very moist and easy to make with ingredients you are sure to have on hand. It has a buttery, cinnamon, and sugar topping.YummlyCrowned with a sunburst of apple slices, this majestic cake is a Rosh Hashanah (Jewish new year) tradition in many homes of Ashkenazi Jewish heritage. Baking with oil and orange juice instead of butter and milk keeps the cake non-dairy, so kosher-keepers can enjoy it after a meat meal. The texture is distinctively dense and moist, layered three times with very thinly sliced apples that bake into perfectly soft, almost custardy, but still distinguishable apple pieces. For best results, use a mix of sweet-tart or tart apples such as Pink Lady, Ginger Gold, Cameo, Gala, and/or Granny Smith and a 12-cup tube pan with a removable bottom (though a regular tube pan or angel food cake pan works, too). Though this recipe uses less sugar than some versions of the classic Jewish apple cake, it is just as moist, and plenty sweet. Feel free to swap in white whole-wheat flour for some (or all!) of the all-purpose flour. You can also opt for extra-virgin olive oil instead of the neutral canola called for in the recipe. The recipe is a Yummly original created by [Miri Rotkovitz](https://www.yummly.com/dish/author/miri-rotkovitz).AllrecipesMy mom got this recipe from the Jewish nursing home where she used to work. The cake is very moist and easy to make with ingredients you are sure to have on hand.Food.comOutrageously DELICIOUS is all I can say about this Coffee Cake... Moist and UNBELIEVABLY GOOD describes this recipe to a T! I remember the first time my friend Marie's sister made this recipe, and I thought I had died and gone to heaven. It IS that GOOD! Try it, and let me know how you like it :) I made this recipe in Memory Of Chef-I-Am for the Cake-A-Thon October 2007, in Tina's memory. It came out super moist, loaded with the flavor of cinnamon and nuts, and is definately one you should try. Everyone loved it on our Charleston trip. She would have been proud! Here's to you Tina!Food52My mother in-law Esmae served me this cake the first time I had dinner with them in their home in Sydney, Australia. It is deliciously bold, immensely moist cake made with almonds and whole oranges. After dinner she handed me a hand written recipe - which I still have! I recently discovered that this is a traditional Sephardic Jewish passover recipe. It has become one of my most treasured recipes.AllrecipesThis is a great recipe to use when you're short on time but don't want to deprive your family of that famous Jewish fruit-filled cookie around Purim time. Versions of this recipe have circulated around the Colorado Springs Jewish community for years. At a Purim carnival one year, I asked for someone's copy of the recipe.Food52This isn't really my recipe. I originally got this recipe from a college friend, who got it from her grandmother (who, is a classic Jewish Grandma and is also the originator of the World’s Best Rugalach recipe). I made it for my family for my youngest brother’s confirmation party, and was begged/forced, practically under the threat of disinheritance, to copy the recipe into my mom’s little recipe book immediately. Since then, my mother has served it at every special event she hosts, and it has become famous across the entire town where my parents live. This cake is so good, my dad, who usually couldn’t care less for cake, will look for excuses for it to be served, and will even eat leftovers of it for breakfast. Which, by the way, I highly recommend. It’s kind of a spectacularly sinful breakfast. It is very moist and dense, not one of those light fluffy types of carrot cakes (of course, if you prefer those you might not really like this one. But, that's okay. More for me!)
