 |  |  |
 |  parchment paper & baking non-stick spray |  1/2 of batter ~ smooth w/ dampened spoon |  1/2 cinnamon sugar mixture |
 rest of batter |  rest of cinnamon sugar |  hot from oven ~ done when it cracks on top |  pull out of pan by paper "tabs" & put into Rubbermaid container |
WINNER! The texture of this cake is almost "creamy" and incredibly delicious! MUST TRY!
I keep snack-type cakes & treats for my husband since he was Type 2 diabetic, but has been off his meds for about 4-5 years (since he lost 70 lbs in less than a year ~ just by my cutting out all unnecessary gluten and dairy). He can eat "normally" now, but doesn't mind Splenda, so I'll use it when I bake for him. (artificial sweetener is a migraine trigger for me though, so I'll usually buy something for me! haha) I have a rectangle Rubbermaid container that my square pans fit into, so I can keep them on the counter (or cookies, cinnamon rolls or whatever else I've made).
This is a recipe that I saw on Pinterest, but I immediately knew it was wrong ... 3 cups of flour and 3 eggs were supposed to go into an 8" pan? I know that many recipes there haven't been made by those people b/c I find many mistakes (or on purpose), and I just totally changed this one.
Many years ago I was testing submitted recipes to be see if they should be included in a cookbook. I got one for an apple pie that was supposed to be baked in a paper bag @ 450 (?). I knew that was wrong, and called the editor who told me to make it exactly as submitted. So (grumbling about impending disaster) I made it and stuck it (in the bag) into the 450 oven, where it caught fire about 20 minutes later! I had my big container of flour already handy and threw cupfuls on the fire to smother it ~ which it did, although the kitchen filled up with smoke and the smoke alarm went off. Just then the front doorbell rang (oh, did I mention that our house was for sale?) and our realtor was there with a prospective buyer who wanted to see our house!! (dumb paper bag ~ of course it was going to catch on fire @ 450!)
GRANDMA’s JEWISH CINNAMON COFFEECAKE
3 cups all-purpose flour……………………….pinch of salt
1 teaspoon baking powder………………..1 teaspoon baking soda
1 cup (2 sticks) butter, softened……….…...1-1/2 cups white sugar or plain Splenda
3 eggs……………………………………………..1 teaspoon vanilla extract
1 cup sour cream……………………………..1 cup finely chopped nuts (Optional)
1 TB milk (if necessary) ~ I used unsweetened vanilla almond milk
***
1/2 cup white sugar or plain white Splenda (not baking blend)
1/4 cup dark brown sugar or brown Splenda blend
1 TB ground cinnamon………………....….1 tsp. ground nutmeg (Optional)
***
Preheat oven to 350. Spray a 9” or 10" square pan (with taller sides) with non-stick baking spray (containing flour) ~ line with parchment paper (extending up 2 sides) ~ set aside. ** Whisk together flour, baking powder, baking soda, and salt in a bowl ~ set aside.
Beat butter and 1-1/2 cups sugar with electric mixer until light and fluffy (about 2 minutes ~ you will notice difference in color & texture). Add eggs one at a time, beating in each egg before adding the next. (It may look curdled or "broken", but it will smooth out when you add the flour later.) Beat in vanilla with the last egg. Gradually add the flour mixture alternately with the sour cream, mixing until just incorporated. This is a very thick batter, but if it's TOO thick, beat in about 1 TB milk, until it's blended in well. Scrape down the sides of bowl, paddle and make sure everything is off the bottom of the bowl.
Mix nuts, 3/4 cup sugar, cinnamon and nutmeg in a small bowl. Spread a little less than half of the batter into the prepared pan. (I used the back of a small spoon that I kept dipping into water to smooth out the batter). Then sprinkle the rest of the cinnamon-nut mixture evenly over that. (The reason you have a little more for the top layer is because it wants to stick to the cinnamon-sugar and not smooth out easily, so you have more to work with here ~ and use the back of that dampened spoon!) Carefully spread the rest of the batter on top ~ and sprinkle the rest of the cinnamon-nut mixture evenly over the top.
Bake in preheated oven until a toothpick inserted into the center comes out clean (about 35-45 minutes). Cool in the pan (on a rack) for 20 minutes. Then you can pull it out of the pan by the parchment paper “tabs” to finish cooling on a rack before placing on a cake plate.
I keep snack-type cakes & treats for my husband since he was Type 2 diabetic, but has been off his meds for about 4-5 years (since he lost 70 lbs in less than a year ~ just by my cutting out all unnecessary gluten and dairy). He can eat "normally" now, but doesn't mind Splenda, so I'll use it when I bake for him. (artificial sweetener is a migraine trigger for me though, so I'll usually buy something for me! haha) I have a rectangle Rubbermaid container that my square pans fit into, so I can keep them on the counter (or cookies, cinnamon rolls or whatever else I've made).
This is a recipe that I saw on Pinterest, but I immediately knew it was wrong ... 3 cups of flour and 3 eggs were supposed to go into an 8" pan? I know that many recipes there haven't been made by those people b/c I find many mistakes (or on purpose), and I just totally changed this one.
Many years ago I was testing submitted recipes to be see if they should be included in a cookbook. I got one for an apple pie that was supposed to be baked in a paper bag @ 450 (?). I knew that was wrong, and called the editor who told me to make it exactly as submitted. So (grumbling about impending disaster) I made it and stuck it (in the bag) into the 450 oven, where it caught fire about 20 minutes later! I had my big container of flour already handy and threw cupfuls on the fire to smother it ~ which it did, although the kitchen filled up with smoke and the smoke alarm went off. Just then the front doorbell rang (oh, did I mention that our house was for sale?) and our realtor was there with a prospective buyer who wanted to see our house!! (dumb paper bag ~ of course it was going to catch on fire @ 450!)
GRANDMA’s JEWISH CINNAMON COFFEECAKE
3 cups all-purpose flour……………………….pinch of salt
1 teaspoon baking powder………………..1 teaspoon baking soda
1 cup (2 sticks) butter, softened……….…...1-1/2 cups white sugar or plain Splenda
3 eggs……………………………………………..1 teaspoon vanilla extract
1 cup sour cream……………………………..1 cup finely chopped nuts (Optional)
1 TB milk (if necessary) ~ I used unsweetened vanilla almond milk
***
1/2 cup white sugar or plain white Splenda (not baking blend)
1/4 cup dark brown sugar or brown Splenda blend
1 TB ground cinnamon………………....….1 tsp. ground nutmeg (Optional)
***
Preheat oven to 350. Spray a 9” or 10" square pan (with taller sides) with non-stick baking spray (containing flour) ~ line with parchment paper (extending up 2 sides) ~ set aside. ** Whisk together flour, baking powder, baking soda, and salt in a bowl ~ set aside.
Beat butter and 1-1/2 cups sugar with electric mixer until light and fluffy (about 2 minutes ~ you will notice difference in color & texture). Add eggs one at a time, beating in each egg before adding the next. (It may look curdled or "broken", but it will smooth out when you add the flour later.) Beat in vanilla with the last egg. Gradually add the flour mixture alternately with the sour cream, mixing until just incorporated. This is a very thick batter, but if it's TOO thick, beat in about 1 TB milk, until it's blended in well. Scrape down the sides of bowl, paddle and make sure everything is off the bottom of the bowl.
Mix nuts, 3/4 cup sugar, cinnamon and nutmeg in a small bowl. Spread a little less than half of the batter into the prepared pan. (I used the back of a small spoon that I kept dipping into water to smooth out the batter). Then sprinkle the rest of the cinnamon-nut mixture evenly over that. (The reason you have a little more for the top layer is because it wants to stick to the cinnamon-sugar and not smooth out easily, so you have more to work with here ~ and use the back of that dampened spoon!) Carefully spread the rest of the batter on top ~ and sprinkle the rest of the cinnamon-nut mixture evenly over the top.
Bake in preheated oven until a toothpick inserted into the center comes out clean (about 35-45 minutes). Cool in the pan (on a rack) for 20 minutes. Then you can pull it out of the pan by the parchment paper “tabs” to finish cooling on a rack before placing on a cake plate.
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