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    You are in: Home / Recipes / Jewish Coffee Cake in a Bundt Pan Recipe
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    Jewish Coffee Cake in a Bundt Pan

    Total Time:

    Prep Time:

    Cook Time:

    16 mins

    15 mins

    1 mins

    Carrie Richman's Note:

    This moist cake is a request by family members at holiday gatherings. You'll love the moist texture.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Mix first 5 ingredients for 10 minutes with an electric mixer.
    2. 2
      Pour 1/2 of cake mixture into greased and floured Bundt style pan.
    3. 3
      Pour 1/2 of sugar, nut and cinnamon mixture on top of cake batter.
    4. 4
      Swirl into batter with knife.
    5. 5
      Pour remaining cake mixture on top of sugar mixture and top with remaining sugar mixture and once again, swirl with knife.
    6. 6
      Bake for 1 hour at 325 degrees or until done.

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    Ratings & Reviews:

    • on September 15, 2003

      55

      Carrie, mmmmmm,This was a great tasting and very easy to make cake.And YES it was very moist. Thanks so much for this grat recipe. Darlene Summers

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 10, 2006

      55

      My husband has been bugging me to make this again! We enjoyed it very much. I left the nuts out because I didn't have any at the time, but it still turned out great. Also an attractive cake to serve to guests. ADDENDUM--September 10, 2006: Almost a year after first trying this cake, and it's still the one my husband always requests! Thanks for a wonderful recipe.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 18, 2005

      55

      Delicious! And it reminds me very much of this wonderful sour cream cake that my mother often makes. This is a wonderful dairy-free alternative with a similar taste. I do recommend using nuts that are WELL chopped, as they interrupt the nice texture of the cake if they are too crunchy. Thanks, Carrie!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Jewish Coffee Cake in a Bundt Pan

    Serving Size: 1 (155 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 704.3
     
    Calories from Fat 324
    46%
    Total Fat 36.1 g
    55%
    Saturated Fat 5.3 g
    26%
    Cholesterol 117.5 mg
    39%
    Sodium 833.0 mg
    34%
    Total Carbohydrate 90.2 g
    30%
    Dietary Fiber 2.9 g
    11%
    Sugars 64.3 g
    257%
    Protein 7.5 g
    15%

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