Heavenly Jewish Pound Cake Recipe to Satisfy Your Taste Buds
Dear fellow bakers and cooking enthusiasts, are you ready for a sweet and delicious treat? I am thrilled to share with you my favorite recipe for Jewish Pound Cake. This traditional cake is a classic dessert that is perfect for any occasion, from holiday gatherings to family dinners.
Growing up in a Jewish household, this cake was a staple at our table. My mom’s Jewish Apple Cake was always the star of the show during Rosh Hashanah and other festive celebrations. But sometimes, I craved something more indulgent, like a cake that was rich, moist, and bursting with flavor. That’s when I discovered this Jewish Pound Cake recipe.
This recipe takes the classic pound cake and elevates it to new heights with the addition of sour cream, pure vanilla extract, and warm spices like cinnamon. The result is a tender and buttery cake with a subtle tang that complements the sweetness perfectly.
Whether you are an experienced baker or just starting out in the kitchen, you will find this recipe easy to follow and absolutely delicious. It is perfect for impressing your guests or simply treating yourself to something sweet.
So let’s get baking! Follow me as I guide you through this recipe step by step, and soon you’ll be enjoying the best Jewish Pound Cake you’ve ever tasted.
Why You’ll Love This Recipe
Dear reader,
Are you a fan of classic pound cakes and looking to try something different? Then, you’ll absolutely love this Jewish Pound Cake recipe.
This cake is the perfect balance between fluffy and moist, with a delectable crumb that your taste buds will adore. The recipe calls for ingredients such as sour cream, pure vanilla extract, and ground cinnamon, which give it a uniquely delicious flavor and aroma.
But what really sets this pound cake apart is the addition of sweetened flaked coconut, pecans, and walnuts. These give the cake an added richness and texture that are simply irresistible.
And don’t worry if you’re not a fan of coconut or nuts – the recipe for this Jewish Pound Cake is incredibly versatile. You can easily substitute those ingredients with your own favorites, such as chocolate chips or dried fruit.
Not only is this cake delicious on its own, but it also pairs perfectly with a cup of steaming hot coffee or tea. It’s a great addition to any breakfast spread, afternoon snack or even as a dessert option.
Lastly, this cake is perfect for all occasions! Whether you’re celebrating Rosh Hashanah or baking for a potluck party, everyone will be impressed by the rich flavors and beautiful presentation of this Jewish Pound Cake!
Give it a try today and enjoy its melt-in-your-mouth goodness.
Sincerely,
Your chef
Ingredient List
Let’s take a look at the ingredients you’ll need to make Jewish Pound Cake. You might already have some of these staples in your pantry, but here’s the complete list to ensure you have everything you need.
For the cake:
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ¾ cup vegetable oil
- 1 ½ cups granulated sugar
- 3 eggs, beaten
- 1 teaspoon pure vanilla extract
- 2 cups sour cream
For the filling:
- 1 teaspoon ground cinnamon
- 1/3 cup granulated sugar
- 1 cup sweetened flaked coconut
- 1/2 cup chopped pecans or walnuts
Optional toppings:
- Confectioners’ sugar
You can find all these ingredients at any local grocery store. Keep in mind that brands and quality of ingredients can make a difference in your final product. Choose fresh and high-quality ingredients for optimal results.
The Recipe How-To
Now that you have your ingredients ready, it’s time to start baking this delicious Jewish Pound Cake Recipe. This cake recipe is relatively easy and doesn’t require any specialized techniques.
Step 1: Preheat the Oven
Start by preheating your oven to 350°F.
Step 2: Prepare the Bundt Pan
Grease a 12-cup bundt pan generously with vegetable oil and set aside.
Step 3: Mix Dry Ingredients
In a medium bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon of salt. Set aside.
Step 4: Cream Butter and Sugar
Take a stand mixer or a hand mixer and cream together two sticks of room temperature butter, or margarine if you prefer, with 2 cups of granulated sugar until the mixture is light and fluffy.
Step 5: Add Eggs
One at a time add in 3 beaten eggs, making sure that each egg is fully incorporated before adding another one.
Step 6: Add Dry Ingredients
Gradually, add the dry ingredients mixture into the wet ingredients mixture while alternating with adding in 1 and 1/2 cups of sour cream until both are thoroughly mixed together.
Step 7: Add Flavorful Ingredients
Stir in 1 tablespoon pure vanilla extract, 1/4 teaspoon ground cinnamon and a handful of chopped pecans, walnuts, and sweetened flaked coconut.
Step 8: Pour Batter into Bundt Pan
Pour half of the batter into the greased bundt pan.
(Optional) Marble the Cake Batter
If you’re making a marble pound cake variation, mix 1/3 cup cocoa powder with 1 tablespoon vegetable oil and swirl it through the batter before adding the rest of the batter.
Step 9: Add the Second Half of Batter
Pour the remaining half of the batter on top of the first half.
Step 10: Bake
Place your bundt pan with the cake batter into the preheated oven and bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
Step 11: Cool and Dust with Powdered Sugar
After baking, remove the cake from the oven, let it sit in a pan for 10 minutes before removing it onto a cooling rack. Once cooled completely, dust some confectioners’ sugar over the top of the Jewish Pound Cake using a sieve.
Your delicious and moist Jewish Pound Cake is ready to serve! Enjoy as is, or with a scoop of vanilla ice cream, some hot coffee or tea.
Substitutions and Variations
Are you looking to add your own personal touch to this Jewish pound cake recipe? You can easily make substitutions and variations to tailor it to your preferences. Here are a few ideas to get you started:
– Nut-Free: If you or someone you’re baking for has a nut allergy, simply leave out the pecans and walnuts. You can substitute them with raisins, dried cranberries or even chocolate chips.
– Coconut-Free: Not a fan of coconut? You can omit the sweetened flaked coconut altogether or swap it for shredded carrots, zucchini or apples. Alternatively, you could also replace it with some additional nuts or chocolate chips.
– Gluten-Free: For those avoiding gluten, use gluten-free all-purpose flour instead of regular flour. There is also gluten-free cake mix which works great for this recipe.
– Marble Pound Cake: Add some pizzazz to your bake by creating a marbled pattern. Simply remove 1/4 of the batter and mix with 1 teaspoon of cocoa powder until well combined. Alternately spoon both vanilla and chocolate batter into bundt cake or other pan.
– Apple Bundt Cake: Transform this classic pound cake into an apple dessert fit for Rosh Hashanah celebration by swapping one cup of sugar with brown sugar and adding two shredded Granny Smith apples in the recipe.Then place thin apple slices on top of batter before baking.
No matter which variation you choose, make sure to follow the measurements carefully and adjust cooking times accordingly. Enjoy experimenting in the kitchen!
Serving and Pairing
One of the best things about this Jewish Pound Cake recipe is that it’s easy to serve and versatile enough to pair with a variety of different foods. The rich, buttery flavor of the cake makes it a great accompaniment to a cup of coffee or tea, and it can be enjoyed as a sweet treat at any time of the day.
When it comes to serving this delicious cake, there are a few different options to consider. You can serve up individual slices for dessert after a meal, or you can present the full cake on a decorative platter for guests to help themselves.
To make things even more interesting, you could try pairing your Jewish Pound Cake with some fresh fruit or a scoop of ice cream. The tangy sweetness of berries or the creaminess of vanilla ice cream would both make excellent complements to the rich flavor and texture of the cake.
If you’re looking for something more substantial, you could even serve your Jewish Pound Cake alongside a cheeseboard or charcuterie platter. The savory flavors of cheese and cured meats would create a delightful contrast against the cake’s sweetness, making it an ideal option for cocktail hour or an elegant dinner party.
Overall, the versatility of this Jewish Pound Cake recipe means that you can get creative when it comes to serving and pairing. Whether you opt for something simple and classic like coffee and cake or try something more adventurous, this delicious cake won’t disappoint.
Make-Ahead, Storing and Reheating
One of the great benefits of this Jewish Pound Cake recipe is that it can easily be made ahead and stored for later use. Simply bake your cake and let it cool down completely before storing it. You can store the pound cake in an airtight container at room temperature for up to three days, in the refrigerator for up to five days, or freeze it for up to three months.
When you are ready to serve the cake, allow it to thaw if frozen, and slice it into elegant portions. If you prefer a warm cake, reheat individual slices in the microwave on a low setting for 20-30 seconds. Alternatively, you can toast slices of pound cake in a toaster oven for a few minutes until warmed through.
If you have leftovers, don’t worry – there are many ways to use them up! The deliciously dense texture of this pound cake makes it perfect for turning into French toast or bread pudding. Simply cut the leftover slices into cubes, top with some custard mix and bake as instructed.
No matter how you choose to serve this delightful Jewish Pound Cake recipe, it will undoubtedly impress your guests with its rich flavor and moist texture. So go ahead and make an extra one next time, freezing half for a rainy day or another special occasion. With this recipe at hand, you are guaranteed to have a sweet treat within arm’s reach whenever you need it!
Tips for Perfect Results
As a chef specializing in British cuisine, I believe that every recipe has room for a few tweaks and personal touches. Here are some tips to make this Jewish Pound Cake recipe even better!
1. Room Temperature Ingredients: Make sure your ingredients, such as the eggs, sour cream, and margarine, are at room temperature before mixing. This ensures that everything will blend smoothly and evenly.
2. Use the Right Pan: This recipe calls for a bundt pan, which gives the cake a visually appealing shape and uniform cooking. Greasing the pan generously with vegetable oil or butter is also key to ensuring an easy release of the cake once it’s done.
3. Add Variety: Although this recipe is delicious as is, there’s always room for experimentation! Try adding almonds, hazelnuts or other nuts instead of pecans and walnuts for added texture. You can also swap out the sweetened flaked coconut with unsweetened coconut flakes to reduce sweetness level.
4. Don’t Over-mix: Over-mixing the batter can result in a dense and heavy cake. To avoid this textural mishap, gently fold in each ingredient until they are just combined.
5. Experiment with Flavors: Seasoning isn’t only for savory dishes! Here are some flavors to play around with next time you’re making your Jewish Pound Cake: ground cardamom or nutmeg add a warm, festive flavor; orange or lemon zest adds a tangy twist; or mix some cocoa powder into half of the batter to make a marble cake or pair the pound cake with classic apple pie on Rosh Hashanah celebrating with friends and family.
6. Keep an Eye on Baking Time: Every oven is unique so keep an eye on your cake while it’s baking. A good indicator that the cake is ready is when toothpick inserted into center comes out clean on any direction!
7. Let it Cool Before Serving: Although it might be tempting to slice into the hot cake right away, let the cake cool for at least 30 minutes before serving. This allows the flavors to settle and develops the texture.
By following these tips, you’ll have a perfect Jewish Pound Cake every time!
FAQ
Now that you have read through the ingredient list and how-to of this Jewish Pound Cake recipe, you might have some questions about the recipe. This section will cover some of the most frequently asked questions about making this delicious cake. So, let’s dive in!
Why is it called Jewish pound cake?
Drawing inspiration from a cherished cake stand and fond memories of my mother’s gatherings, I recently baked a Jewish Pound Cake, perfect for the upcoming Rosh Hashanah festivities. Notably, this cake is made without butter and uses oil instead, making it suitable for both dairy and meat-based meals.
Is a bundt cake the same as a pound cake?
Many people wonder about the distinction between a pound cake and a bundt cake. While any cake can be baked in a bundt pan, pound cakes have a unique history and composition. They were traditionally dense, and their ingredients included a pound of butter, sugar, eggs, and flour.
What makes a pound cake different from a regular cake?
Pound cake is a type of cake that is known for its dense texture, unlike American-style butter cake, which is lighter. Pound cake is typically effortless when it comes to flavors and is usually served plain or with a simple glaze on top. Pound cake is commonly baked in the shape of a loaf or a bundt pan.
What is hummingbird pound cake?
If you’re looking for a decadent and moist cake that’s simple to make, this Hummingbird Cake recipe with a twist is for you. It’s a rich cake that combines ripe bananas, pineapple, pecans, and warm spices. The addition of a creamy cream cheese glaze puts the finishing touch on an already delectable dessert. Plus, this recipe is even easier to make with the convenience of a Bundt pan.
Bottom Line
I hope that this Jewish Pound Cake Recipe has given you a taste of my culture and traditions. In a world that is becoming more homogenous, it is important to celebrate our cultural heritage through the foods we eat. Whether you are making this recipe for a special occasion like Rosh Hashanah or simply to satisfy your sweet tooth, I am confident that this recipe will leave you wanting more.
I encourage you to share this recipe with your loved ones and continue the tradition of making Jewish pound cake. You may even find that it becomes a new family favorite! So put on your apron, preheat your oven, and let’s bake some delicious Jewish pound cake, together.
Jewish Pound Cake Recipe
Ingredients
- 1 (18 1/4 ounce) package yellow cake mix or (18 1/4 ounce) package vanilla cake mix
- 1 (3 1/2 ounce) package vanilla instant pudding mix
- 3/4 cup granulated sugar
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon ground cinnamon
- 1 cup sour cream
- 2/3 cup vegetable oil
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup sweetened flaked coconut (optional)
- 1 cup finely chopped pecans (optional) or 1 cup walnuts (optional)
- 1 tablespoon confectioners' sugar (optional)
- vegetable oil, and flour for dusting the pan or Pam cooking spray, for baking
Instructions
- Preheat the oven to 350 degrees F.
- Lightly mist a 12 cup bundt pan with vegetable oil, then dust with flour, shaking out the excess flour. Alternatively, you can just spray with Pam for baking (it has flour in the spray).
- If you are using the nuts, spread the nuts evenly in the bottom of the pan. This will put them on the top of the finished cake.
- Place the cake mix, pudding mix, granulated sugar, cocoa powder, cinnamon, sour cream, oil, eggs, and vanilla in a large mixing bowl and beat with an electric mixer on low speed until incorporated, about 30 seconds. Scrape down the sides of the bowl and beat for another 2 minutes at medium high speed. If using, fold in the coconut here.
- Pour the batter into the prepared Bundt pan, smoothing the top with a rubber spatula, and place the pan in the oven.
- Bake the cake until it is golden brown and the top springs back when lightly pressed with a finger, about 47 to 53 minutes. Transfer the Bundt pan to a wire rack and let cool for 10-15 minutes.
- If you used the Pam for baking, the cake will automatically pull away from the pan. If not, then run a long sharp knife around the edges of the cake and shake the pan gently.
- Invert the cake onto a wire rack. Let the cake cool completely, about 25-30 minutes.
- If desired, sprinkle the cake with powdered sugar before serving.
Nutrition
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.