RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Coffee Cake, Sour Cream - dairy
Shavuot is sometimes called Hag Ha'Bikurim or "Festival of the First Fruits." This refers to the seven agricultural products for which Israel is famous. These products include wheat, figs, grapes, pomegranates, olives, and honey. The recipe below uses wheat and raisins. The sweetener in this version is sugar, but you could experiment with substituting honey to further strengthen the Shavuot connection. And, of course, the use of sour cream ties this recipe to the dairy associations of the holiday. Coffee cake with cinnamon and sour cream Amount Ingredient Metric 1/2 cup shortening 110 g 3/4 cup sugar 150 g 1 tsp vanilla 5 ml 3 large eggs 2 cups flour sifted 200 g 1 tsp baking powder 5 ml 1 tsp baking soda 5 ml 6 Tbsp butter softened 100 g 1 cup light brown sugar 200 g firmly packed 2 tsp cinnamon 10 ml 1 cup chopped nuts (walnuts 200 g or pecans) Preparation 1) Prepare a tube pan. I use one with a removable center. Grease the pan and cut a circle of waxed paper to cover the bottom. 2) Preheat oven to 350 F (175 C),. 3) Cream shortening, sugar, and vanilla, thoroughly. 4) Add eggs singly, beating well after each addition. 5) Sift flour, baking powder and baking soda together 6) Add flour mixture and sour cream to creamed mixture. Alternate little of each, blending after each addition 7) In separate bowl, cream butter, brown sugar, and cinnamon together, add nuts and mix well. 8) Spread 1/2 of the batter in the tube pan. 9) Sprinkle 1/2 of the nut mixture evenly over batter in pan 10) Cover with remaining batter. 11) Sprinkle with remaining nut mixture. 12) Bake in preheated oven for about 50 minutes. When the cake cools, run a knife around the side of the pan and remove the inner section. Carefully remove the cake from the base of the pan and remove the waxed paper Serving Information: Fills 10 inch tube pan"
