Wednesday, December 9, 2009

Jewish Coffee Cake

The holiday season brings with it an abundance of opportunities to bake and prepare delectable desserts for those you love (or work with)! My friend Celina and I had another baking extravaganza last night for a work party today. By popular demand I made the Pumpkin-Spiced Bundt Cake (recipe here), but Celina made these gems.

A family tradition, we altered the Camarillo's Jewish Coffee Cake and baked it in the form of mini-bundts. What could be cuter, I ask you!? We got carried away and doubled up the batch, so we had mama version of the minis. It seems there are many variations on Jewish Coffee Cake - all of which look delightful - but this one had chocolate chips and walnuts. In one's quest to make homemade baked goods that aren't dry and boring, this cake is a sure thing!

Camarillo Jewish Coffee Cake

2 sticks margarine
4 eggs
2 cups sugar
1 tsp vanilla
1 pint sour cream
3 cups flour
2 tsp baking powder
2 tsp baking soda
pinch of salt
1 cup chocolate chips
1 cup diced walnuts

1. With electric mixer, combine margarine and eggs. In seperate bowl, combine sugar, vanilla, and sour cream. Cream box mixtures together.
2. Add flour, baking powder, baking soda, and salt.
3. Add chocolate chips and walnuts.
4. Bake at 350 degrees for 1 hour. After cooling, sprinkle with powdered sugar (optional).


THE ISAZAS said...

Can't wait to sample these this afternoon!

N.S.&K. said...

mmmmmmmmmmm! so yummy festive.

affectioknit said...

I love pumpkin and chocolate - yours are so cute!

Sali said...

I did not know that mini bundt pans existed! How about that!