Tag Archives: recipe

Summer Pesto and Gruyere Stuffed Challah

Yield:
1 large challah

There are few things better than a freshly baked challah. But sometimes even perfection needs a little shake-up. Or perhaps more accurately, a little stuffing.

I have experimented stuffing challah with sweet combinations like my Balsamic Apple Date Challah and super savory varieties like my Pastrami Sandwich Challah. But I had been hankering to try something with a little summer flare to it.

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This latest stuffed challah is a bit lighter than both my previous stuffed challah experiments, with brightness from fresh herbs and just a touch of richness from the cheese.

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And the truth is you can stuff your challah with any pesto variation you like: kale pesto, fresh herb pesto or a traditional basil-pine nut pesto.

Don’t want to include cheese? Just leave it out. You will still have a deliciously unique stuffed challah experience.

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Pesto and Gruyere Stuffed Challah

Ingredients

For the pesto:

1 bunch fresh garlic scapes, trimmed

1 garlic clove

1/2 cup fresh spinach, steamed

2-3 Tbsp fresh parsley

2-3 Tbsp fresh basil

1/2-3/4 cup extra virgin olive oil

Salt and pepper

For the challah:

1.5 Tbsp yeast

1 tsp sugar

1 1/4 cup lukewarm water

4 1.2-5 cups King Arthur flour

3/4 cup sugar

1/4 cup vegetable oil

1/2 Tbsp salt

2 large eggs

3/4 cup shredded gruyere or crumbled goat cheese

1 egg yolk + 1 tsp water for glaze

Thick sea salt, sesame seeds and dried herbs (optional)

Directions

To make the pesto:

Place garlic scapes, garlic clove, spinach, basil and parsley in a food processor fitted with blade attachment. Start pulsing. Drizzle olive oil and continue to pulse. Scrape down sides with rubber spatula, add salt and pepper to taste and pulse until desired smoothness.

Place in an air-tight container until ready to use.

*Note: after steaming spinach, make sure to remove excess water very thoroughly. 

To make the challah:

In a small bowl, place yeast, 1 tsp sugar and lukewarm water. Allow to sit around 10 minutes, until it becomes foamy on top.

In a large bowl or stand mixer fitted with whisk attachment, mix together 1 1/2 cups flour, salt, and sugar. After the water-yeast mixture has become foamy, add to flour mixture along with oil. Mix thoroughly.

Add another cup of flour and eggs until smooth. Switch to the dough hook attachment if you are using a stand mixer.

Add another 1 1/2 cups flour and then remove from bowl and place on a floured surface. Knead remaining flour into dough, continuing to knead for around 10 minutes (or however long your hands will last).

Place dough in a greased bowl and cover with damp towel. Allow to rise 3-4 hours.

Preheat oven to 350 degrees.

After the challah is done rising, roll out dough into a large rectangle about ½-1 inch thick on a lightly floured surface. The challah dough may need an extra dusting of flour to work with at this point.

Spread a thin, very even layer of pesto all over the dough. You may have extra pesto leftover.  Sprinkle gruyere or goat cheese in an even layer on top of pesto, leaving ½ inch border all around.

Working quickly, start rolling up the dough towards you. Try and keep the roll relatively tight as you go. Pinch the end and tuck under when you finish.

Create a pinwheel shaped-challah by snaking the dough around and around in a circle around itself. When finished, tuck the end under the challah neatly and pinch lightly. This doesn't have to be perfect.

Allow challah to rise another 30-60 minutes, or until you can see the size has grown.

Beat 1 egg yolk with 1 tsp water. Brush liberally over challah. If desired, combine 2 tsp thick sea salt with 1 tsp sesame seeds, 1 tsp dried basil and 1 tsp dried parsley and sprinkle on top of egg wash.

Bake for 26-27 minutes, or until middle looks like it has just set, and the color is golden.

Posted on July 10, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Crockpot Tomato Sauce

Yield:
4-6 servings

After years of friends telling me their crock pot was a life saver i gave in and bought one. With two small children I was looking for an easy way to get dinner going and generally make dinner less painful for the beasts also known as my children.

I took it out of the box and stared at it for a couple days. I finally got up enough courage and washed it. Then came the experimenting, and I will be honest: it took a while. I had gotten some bad advice. I added to much liquid, not enough filler. It took time to figure out the temperature. How long do I really need to cook things, and then by chance I came across a cookbook called Art of the Slow Cooker that saved my life and taught me the ins, the outs and not to be afraid. I let go and cooked the way I cook.

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I have to admit, I don’t use my crock pot as often as I should. I forget how easy it makes things. How 20 minutes in the morning can save my whole evening, forget it, it saves my week.

When I was introduced to Marcella Hazan’s famous sauce recipe I stopped what i was doing…can this work in the crock pot? Can I get it down? Will the onion be to much? Can I stop buying jars of sauce for that easy last minute dinner and have this sitting in my fridge all week?

It worked. I played with the recipe a little, I threw together some ideas, and now, in the words of Emeril, “BAM” I got sauce.

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This recipe is so easy it comes together in less then 5 minutes. Yes, 5 minutes. And the best part is, it can cook all day on a low setting with the top ajar and your house smells amazing. Amazing like you’ve been cooking Sunday gravy on he stove top all day.

Looking for other easy and delicious recipes for your crockpot? Here’s a few of my favorites:

Sweet and Sour Brisket

Curried Coconut Chicken Noodle Soup

Summer Ale Beef Tacos

Sweet, Sour & Spicy Short Ribs

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Crockpot Tomato Sauce

Ingredients

1 28 ounce can of crushed tomatoes

water

handful of basil

1 onion

3 cloves of garlic

1/2 Tbsp of sugar

¼ cup butter (1/2 stick)

Salt and pepper

Directions

Get your crock pot out and set it to low.

Empty canned tomatoes into pot and then fill 1/4 of the can with water, add to crock pot. Peel onion and garlic, and add to crock pot whole.

Add butter, handful of basil, sugar and a pinch of salt and pepper. Cook on low for 5-6 hours with the lid a touch ajar.

When ready to serve, remove onion and garlic. You can also remove basil if desired.

Posted on July 9, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Israeli Salad Ceviche

Yield:
4-6 servings

Summer is here and it’s time for fresh, easy and quick recipes so you can be out at the beach or by the pool instead of working hard in the kitchen. And hey, it never hurts to make dishes that you can eat outside WHILE you’re enjoying the beautiful weather. With only a few simple ingredients and a sharp knife, this light and refreshing ceviche will definitely become a staple in your house.

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Unlike a traditional ceviche, which can include tons of ingredients to chop like jalapenos, avocado, red onion, bell peppers and garlic, I’ve developed a simple recipe inspired by Israeli salad using tomatoes, cucumbers, parsley and fresh lemon juice. Not too much chopping but an incredible amount of flavor.

Since I usually enjoy Israeli salad with fresh pita bread and I love to snack on ceviche with crunchy taco chips, I decided to bake my own healthy and oil free homemade tortilla chips for this combination Israeli Salad Ceviche. I flavored my baked corn tortillas with cumin and salt but you can use whatever spices you want on your own chips, including garlic, chili powder, turmeric or whatever else your heart desires. They’re your chips!

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Israeli Salad Ceviche

Ingredients

Ingredients for Ceviche:

2-3 Persian cucumbers (½ cup chopped)

8 oz. heirloom cherry tomatoes (½ cup chopped)

3 Tbsp chopped fresh parsley

4 ounces sushi-grade tuna

1 Tbsp fresh lemon juice

1 Tbsp extra virgin olive oil

salt and pepper to taste

Ingredients for Tortilla Chips:

5 corn tortillas

1 Tbsp cumin

1 Tbsp salt

Directions

To make the Homemade Tortilla Chips:

Preheat the oven to 400 degrees F and prepare a baking sheet with cooking spray.

Slice the corn tortillas into triangles and place them on the baking sheet in one layer, making sure none of the tortilla pieces are touching. Sprinkle the tortillas with the salt and cumin and bake for 8-12 minutes, until the chips are crunchy. Set them aside to cool and harden even further. Store the chips in an airtight container for up to 1 week.

To make the Israeli Salad Ceviche:

Chop the Persian cucumbers, heirloom cherry tomatoes and sushi-grade tuna into small pieces, making sure that the pieces are all similar in size.

Add the chopped fresh parsley, lemon juice, olive oil, salt and pepper and stir to combine.

Set the ceviche aside for 5 minutes for the tuna to cook slightly in the acidic lemon juice.

Ceviche is better fresh but can be refrigerated for 1-2 days. The fish will cook in the lemon juice so be prepared for cooked fish if you are eating leftovers the next day.

Posted on July 7, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Very Berry Shortcake

Yield:
10-12 servings

Berry season is a very happy time of year for me and my family. Both my daughter and I adore fresh berries and for the second year in a row our family enjoyed picking strawberries from a local New Jersey farm together. Of course my daughter does far more eating than picking, but that’s all part of the fun.

While we mostly enjoy eating the strawberries with breakfast, in smoothies or as a snack, I was hankering for a special berry dessert this year.

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I grew up eating traditional strawberry shortcakes, made often with Bisquick mix and lots of freshly whipped cream.

But my own preference is for moist, spongy CAKE. So my version of berry shortcake includes a triple layer of simple white cake, made from my dear friend Brittany Wayne’s recipe. Layered with macerated strawberries and simple whipped cream and the result is a taste of summer indulgence at its finest. Who cares if it isn’t quite traditional; to me it’s even better.

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Very Berry Shortcake

Ingredients

one batch of white cake, baked into three round pans

one pint heavy cream

2 tsp vanilla

1 1/2 cups powdered sugar

2 cups sliced strawberries

2 Tbsp sugar

mixed berries for topping

fresh mint (optional)

Directions

Preheat oven to 375 degrees. Grease and flour three 9 inch round pans.

Divide cake batter evenly among the three pans. Bake for 12-14 minutes, or until toothpick inserted in the middle comes out clean.

Allow cakes to cool completely.

Combine 2 cups sliced strawberries with 2 Tbsp sugar. Allow to sit for 20-30 minutes.

Using a hand mixer, whip heavy cream until frothy. Add powdered sugar and vanilla and continue to whip until stiff peaks form.

Layer whipped cream and strawberries on top of each layer of cake. Finish the final layer with a generous layer of whipped cream and top with mixed berries of your choice. Garnish with fresh mint if desired.

Posted on July 2, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Grilled Korean Ribs

Every Sunday over the summer months was BBQ night for my family and my cousins, aunts, uncles, and grandparents would all get together for a big, family feast.  One of my favorite dishes at these gatherings was Miami Ribs marinated in my mom’s “secret sauce.” When I moved to the U.S. from Canada, I kept asking the local butcher for Miami Ribs and each time I was met with a look of confusion and told that they did not have them.

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I clearly needed my mom’s touch, because a few weeks ago she walked into the butcher and explained exactly what I was looking for to which the butcher responded “Oh, of course, thinly sliced Korean ribs.” Once I knew I could get the ribs, I needed to know more about the sauce. To my surprise this incredible sauce that I loved all these years comes from a bottle and is only available in Canada where I grew up. Tragedy.

But instead of merely accepting this fate, I began experimenting how to develop the perfect marinade. And this past weekend when I hosted my own Sunday night BBQ, guests raved about the ribs and were dying to know more about “Miami Ribs” and the special sauce I was able to recreate.

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These ribs are easy for a BBQ night and pair well with any grilled side, including grilled pineapple and asparagus.

Grilled Korean Ribs

Ingredients

10 Korean thinly sliced ribs

1 ¾ cup ketchup

5 Tbsp soy sauce

3 Tbsp brown sugar

1 Tbsp Franks Hot Sauce (or hot sauce of your choosing)

1 tsp water

2 Tbsp Garlic Powder

1 tsp Onion Powder

A pinch of ground pepper

Directions

Whisk together ketchup, soy sauce, brown sugar, hot sauce, water, garlic powder, onion powder and pepper.

Pour marinade over ribs and place in fridge for at least 2 hours or preferably overnight.

Preheat outdoor grill on medium heat. Place marinated ribs on medium heat for 3-4 minutes on each side. Serve with grilled vegetables or pineapple.

Posted on June 30, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Strawberry Lemonade Greek Yogurt Pops

Yield:
8-10 popsicles

After living in New York City for nearly nine years I rarely sigh and complain with the refrain “only in New York.” Most of the time the hustle and bustle of NYC is music to my ears. And many days I walk down the street in awe of this city, it’s rhythm, energy and totally unique personality. But last summer, I had one of those “only in New York” experiences.

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I was walking to pick up my little one from daycare when two adorable siblings caught my attention with their home-made lemonade stand. These kids were excellent salespeople, and since I cannot resist homemade lemonade, I opted for a cup (for more than a dollar, hello New York!) and asked the kids what they were doing with the money. In my day, we either donated the money to charity, or bought a fun, new beach toy. Not these kids. They were on the fast track to Harvard. Filled with pride, the precocious 10 year old told me she is planning to donate her portion to pediatric cancer research (amen, sister) and her younger brother (all of six or seven years old) was saving up for his college education. Good for them. A combined age of 17 and these kids were doing it right. They had created a complete brand for their lemonade sale, were strategically placed, and not afraid to tout their business and fundraising plan. Well played, kids, well played. Alas, only in New York is lemonade more than a dollar, and a literal investment in a child’s future.

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These popsicles are a hybrid of my childhood memories, and also my NYC surroundings. They are sweet, tart, refreshing and just a touch more sophisticated than your average popsicle.

If you have leftovers (which I did) try filling the ice cube tray and popping it in the freezer. This way, you have tiny little treats whenever you want – they’re the perfect size for toddlers, and a delicious addition to your morning cup of orange juice.

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Strawberry Lemonade Greek Yogurt Pops

Ingredients

For the strawberry sauce:

1 bag frozen strawberries, thawed completely

¼ cup sugar

¼ tsp vanilla bean paste or extract

 

For the lemon sauce:

Zest of 2 lemons

½ cup lemon juice (2 large lemons or 4 small lemons)

2 Tbsp sugar

 

For the Greek yogurt mixture:

2 cups of 2% (or higher) plain Greek yogurt

¼ cup sugar

Special equipment: popsicle molds

Directions

To make the strawberry sauce:

Pour a bag of thawed strawberries into a soup pot. Add the sugar and cook on high for approximately 5 minutes until the mixture is bubbling. Reduce the heat to medium-low and cook for another 10-15 minutes until the mixture has thickened and reduced. Stir occasionally and mash up the berries. Let cool.

To make the lemon sauce:

Wash the lemons. Zest two of the lemons and set the zest aside. Next, juice 2-4 lemons, to yield ½ cup of lemon juice. Pour the lemon juice in a sauce pan, add the sugar, and bring to a boil. Let the juice continue to heat on low for another minute. Set aside.

To make the Greek yogurt base:

Pour 2 cups of yogurt into a bowl. Stir in ¼ cup sugar. Add the lemon juice and stir thoroughly. Next, fold in the lemon zest until completely mixed.

To assemble the popsicles put approximately 1 Tbsp of strawberry sauce at the bottom of the popsicle mold. Top with 2-3 Tbsp yogurt. Continue layering until you fill the popsicle mold.

Fill all the molds until you finish the yogurt and strawberry sauce. Freeze overnight. To enjoy, run the popsicle mold under hot water for 10 seconds and gently pull the popsicle handle until it releases from the mold. 

Posted on June 24, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Soom Foods Chocolate Sesame Spread

Yield:
1 shake

I love all things that involve chocolate, sesame or taste like halva. Nevertheless I was skeptical when Soom Foods wanted to send me a jar of their Chocolate Sesame Butter. I have nutella already, and I like it just fine. But try it I did. And so did my two year old. Let me say: I am totally in love. It is rich, a little salty and I like to pretend its super healthful since sesame is supposedly so good for you.

I didn’t have a chance yet to bake it into anything yummy, but I am sure it would go great inside rugelach or make a fabulous frosting on cake. I did have time to try it out in a post-workout smoothie and it was divine. The result was a chocolatey, slightly savory smoothie that really satisfied my craving for a milk shake.

soom-foods-smoothieBut perhaps our favorite way to eat it was right out of the jar on slices of apple or mini pretzels as an afternoon snack.

And now through June 30th Soom Foods is running a “From the Jar” contest to feature their fans’ photos eating the chocolate sesame spread straight from the jar. You can enter on Facebook, Instagram or Twitter by using the hashtag #fromthejar with a photo of yourself or someone you love eating Soom Chocolate Sesame Butter straight from the jar.  So go ahead, get messy and have fun with those pics.

You can also check out Soom Foods’ full line of products and order straight from Amazon.

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Chocolate Sesame Banana Smoothie

Ingredients

1 cup ice

1-2 Tbsp Soom Foods chocolate sesame spread

1/2 banana

1/2 cup lowfat milk

1 scoop chocolate protein powder (optional)

Directions

Place all ingredients in a blender. Pulse until desired smoothness.

Serve cold with a straw.

Posted on June 23, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Gluten-Free Butternut Squash Mac and Cheese

I try to eat a pretty healthy and mostly unprocessed gluten-free diet, but I do love mac & cheese. This is my new favorite way to make it—a healthier cheese sauce that uses pureed butternut squash and milk as the base with just a bit of shredded cheese, topped off with cheese and buttered breadcrumbs, and baked in the oven until it’s bubbly inside and toasty on top. This is also a great way to get picky kids to eat vegetables—the sauce tastes cheesy, not squashy! For an extra bit of richness, use whole milk instead of 2%.

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Gluten-Free Butternut Squash Mac and Cheese

Ingredients

2 Tbsp olive oil

1 large onion, diced

3 garlic cloves, minced

2 cups cooked butternut squash

1 ¼ cup 2 % milk

½ tsp sea salt + more to taste

1/8 tsp black pepper

1 lb gluten-free pasta (macaroni, penne, ziti, or rigatoni are best)

1½ cups shredded mozzarella, divided

1/3 cup gluten-free breadcrumbs

2 Tbsp melted butter

Finely minced herbs for garnish

Directions

Grease a 9x13 inch baking pan or a 10-inch cast iron skillet. Place a large pot of salted water to boil and preheat the oven to 375 degrees.

Heat a skillet over a medium flame. Add olive oil, onion, and garlic and sauté 6-8 minutes until the onions are soft. Remove from heat and add squash, 1 cup of milk, ½ tsp salt, and pepper. Using an immersion blender, blend squash mixture until smooth. If you don't have an immersion blender you can use a food processor or blender and puree in batches.

Add additional ¼ cup of milk as necessary, you want a thick sauce but you don’t want it too chunky. Stir in 1 cup mozzarella and additional salt and pepper to taste.

Once the water is boiling, cook pasta until very al dente (3-4 minutes less than you would normally cook it, this will help prevent the pasta from becoming mushy as it cooks longer in the oven). Drain pasta and return to pot. Add squash sauce and stir until all of the pasta is evenly coated. Pour into prepared baking dish.

Stir bread crumbs into melted butter. Top pasta with remaining mozzarella and buttered bread crumbs. Bake at 375 for 30-40 minutes until the cheese and breadcrumbs are toasty and the edges of the pasta are browned.

Top with your favorite fresh herbs such as basil or parsley.

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Posted on June 18, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Egg Cream Float

Yield:
1 egg cream

A fond memory of my childhood is the New York-style egg creams my dad would whip up for me on Sundays during lunch. Sundays were the most relaxed day of the week in our home and I suppose a home-made egg cream was a sign we could all enjoy ourselves just a tad a more.

Egg creams are light, refreshing but still somehow a little rich. Chocolatey. Sweet. And according to my dad (and many other egg cream aficionados) MUST be made with Fox’s U-Bet chocolate syrup. My dad also taught me that the ratio of milk to chocolate syrup is very important for a good egg cream.

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I had been thinking recently that adding a scoop of ice cream to an egg cream would be a great way to really take it to the next level. But why stop with ice cream? You could also add a shot of Baileys or Kahlua to make a more “adult” version.

Want to make it non-dairy? Use vanilla almond milk, or leave out the milk all together and add a scoop of your favorite non-dairy ice cream.

But my favorite touch to this updated egg cream was the colorful sprinkles. An extra touch of whimsy had me traveling back to the Sunday lunches of my childhood.

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Egg Cream Float

Ingredients

2 Tbsp U-Bet chocolate syrup

2 Tbsp milk

1 cup seltzer

1 scoop vanilla ice cream

Whipped cream (optional)

Sprinkles (optional)

Directions

Pour chocolate syrup into tall glass. Add milk on top.

Then add seltzer. Make sure seltzer does not reach top of glass or it will spill over. Using a spoon, stir chocolate syrup, milk and seltzer vigorously. It will be foamy on top.

Add scoop of ice cream, whipped cream and sprinkles if desired. Enjoy with straw.

Posted on June 12, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Pineapple Coconut Coffee Cake

Yield:
8-10 servings

Like so many of my peers, Jewish summer camp played an integral role in my Jewish identity. It’s where I developed my appreciation for Israeli dancing, a deep respect for my surroundings in nature, and not to be outdone, my love of Shabbat breakfast. Every Saturday morning, before all the campers joined for services, we’d convene in the dining hall for a plentiful feast of crumbly and perfectly spiced coffee cake. It wasn’t elaborate, but it sure was special, and it was certainly on the list of things I looked forward to year after year as I awaited summer’s arrival. If I ever longed for a little taste of home while I was at camp, I just had to wait until the end of the week, since the combination of cinnamon and sugar in the crumb topping would remind anyone of home. Because of this experience and because it only gets better the day after it is baked, to me, coffee cake is synonymous with Shabbat morning, summer vacation or not.

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Of course, as an adult, summer camp is no longer really in the cards for me anymore. These days, when we get through hiking the trails of all the nearby national forests, my husband and I long for a more tropical getaway. Since our next vacation seems light years away, I came up with a recipe inspired by my Cuban heritage that will be sure to satisfy until we can get ourselves to the nearest island.

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With its taste of the tropics, my Pineapple Coconut Coffee Cake hits the spot for a Shabbat morning treat. It has the cinnamon and sugar that I always remember from my camp days, but its layer of crushed pineapple adds a mild zing and just the touch needed to keep this cake moist for days. The coconut added to the crumb layer, suggested by my friend Dolly, acts as a tropical kiss and adds a nice crunch.

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Next time you’re in the mood for a reminder of Shabbat mornings at camp, or you’re longing for a quick getaway, try a bite of this coffee cake, and you won’t be disappointed.

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Pineapple Coconut Coffee Cake

Ingredients

For the cake batter:

2 cups all-purpose OR cake flour

1 tsp baking powder

1 tsp baking soda

½ tsp table salt (not kosher salt)

½ cup unsalted butter, softened

½ cup granulated sugar

½ cup brown sugar

3 eggs

1 cup sour cream

1½ tsp pure vanilla extract

1 20 oz can of crushed pineapple, well-drained, and juice reserved

For the crumb topping

¼ cup granulated sugar

¼ cup brown sugar

½ cup grated coconut

½ cup all-purpose flour

¾ tsp ground cinnamon

⅛ tsp salt

¼ tsp nutmeg

¼ cup unsalted butter, softened

For the glaze:

3 oz cream cheese, softened

⅔ cup confectioners' sugar

3-4 Tbsp. of the reserved pineapple juice

Directions

Preheat oven to 350 degrees. Grease a 9-inch tube pan, and line with parchment paper.

In a large bowl, sift together flour, baking powder, baking soda, and salt.

In a separate bowl, cream together the butter and the sugar. Add the eggs, one by one, and mix well. Stir in the sour cream and vanilla extract.

Combine the dry mixture into the wet mixture in three batches, and mix only until incorporated, and set aside.

Meanwhile, combine all the ingredients of the crumb topping, and cut in the butter using a fork or a pastry cutter. Set aside.

In your greased tube pan, spoon in half of the batter, and use the back of the spoon to even the layer. Sprinkle on half of the crumb topping in an even layer. Spoon the drained pineapple over the crumb layer. Top with second half of cake batter, and spread to even the layer. Add the remaining crumb topping, and bake for 45-50 minutes.

Once the cake is golden brown, remove from oven, and cool on a wire rack for 10 minutes. After the initial 10-minute cooling time, remove the cake from the pan, and cool the rest of the way.

Once cooled, glaze the cake by whisking together all the glaze ingredients, and using the prongs of a fork to drizzle over the cake. Let the glaze set before slicing.

Posted on June 10, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

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