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Cakes - CoffeecakesView Our Alphabetical Recipe Index for Cakes - CoffeecakesFind a recipe via our alphabetical recipe index or you can also search using our Search bar for recipes by title or by type (in general Categories, muffins, breads, etc.) From my first book ("A Treasury of Jewish Holiday Baking")
The quest for the perfect birthday-style "yellow cake" is up there with the quest for the perfect pie crust and the perfect sourdough. If you want light, moist, delicate but easy - tastes like store-bought but with a true, homey, scratch taste. Don't even think 'mix'. Gotta a celebration? This cake's for you! This is a sumptuous, golden, moist sour cream coffeecake to beat the band. If you collect sour cream coffeecakes, you have to try this one. A combination of a moist yellow cake and nuggets of brownie throughout, results in a wonderful and tasty effect. This is an unusual cake because you are baking up two entirely differently sort of batters but it's worth an adventure into unknown cake territory becausea this is such a great cake. Nothing else like it on the planet. Pure gems, which is exactly what cupcakes, were once called (or was it small muffins were gems?). Cream cheese and chocolate chips anoint a fudge muffin and then the whole affair is gilded in a ganache, or truffle topping. Make these really small –they are rich and as divine as the finest French pastry. You can also omit the cream cheese topping and just use the truffle topping on these great chocolate cupcakes. Curls of white chocolate would make this irresistible.
One layer sinks into another as the cake bakes. When you slice it, you detect a unique moist layer in the cake. Difficult to describe, but it's delicious and easy to make.
This gourmet deep-dish tart reminds me of the middle of summer. A trio of fruits form the filling and the top is a patchwork of dough. From my first book ("A Treasury of Jewish Holiday Baking") and still a winner. In German or Yiddish, the word blitz means lightening - as in the lighting speed with which this amazing cake is put together. This cake uses cherry filling but almost any pie filling would do. I’ve made a version of this cake for years – it is one from my personal repertoire amazingly flavorful and easy cake. It’s moist, flavorful and replete with hunks of chocolate, sweet raisins and chunks of both semi-sweet and milk chocolate. Although it says ‘bundt’ cake, do as I do, not as the recipe is title (i.e. Bundt cake): use an angel food cake pan for best results. This only needs a dusting of confectioners’ sugar but melted chocolate is also divine. It's sort of like a Chunky Chocolate Bar but in a great, slicing cake. Some things never go out of style. This blue ribbon recipe is one I got to know as a child. My grandmother made it weekly(!) for my dad. This cake is known, in bakery circles, as a "good keeper". Not to worry. It tends to disappear rather quickly. A chocolate butter icing is divine or try the alternate (bonus) Sour Cream Frosting.
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