Glazed Coffee Cake Grande

Brynie Greisman Brynie Greisman
4.9 (11 reviews)

I make this cake very often for Shabbos with different variations. Even the low-fat version is very moist and disappears fast. The filling adds marvelous flavor, and the crunchy topping is irresistible. A real perennial pleaser you will enjoy serving your family and guests.

1h 9
Easy Vegetarian Pescatarian Parve Freezer-Friendly

Contains: Wheat, Soy, Egg, Gluten, Tree nuts

Directions

Make the Cake

  1. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).

  2. Beat together margarine and sugar. Add eggs one at a time. Add dry ingredients alternately with liquid and mix until well combined.

  3. Combine filling ingredients in a small bowl.

  4. Pour half of batter into a lightly greased 9- x 13-inch pan or a tube pan. Sprinkle filling over batter. Pour rest of batter on top.

  5. Mix topping ingredients together in a medium bowl. Spread evenly over batter (see note). Bake for approximately 45 minutes.

  6. When cool, mix together glaze ingredients with a whisk and drizzle over cake, if desired.

Tips:
To make this cake healthier and lower fat, use 1/3 cup oil and 1/3 cup applesauce instead of margarine. Use whole wheat pastry flour instead of white flour. Use cane (turbinado) sugar in place of the white sugar. Check cake after 35 minutes instead of 45 minutes.

Notes:
If you’re using a tube pan, the topping has to be baked separately and put on cake after it’s baked (otherwise it’ll stick to the bottom of the pan). Spread the topping ingredients on a baking sheet and bake at 350 degrees Fahrenheit (180 degrees Celsius) for approximately 7–10 minutes or until golden. Set aside to cool. When cake is cooled and removed from pan, first drizzle glaze over cake and then add the topping. The glaze serves as glue. If desired, you can add another layer of glaze on top of crumbs.

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What Cooks Are Saying

4.9 out of 5

11 global ratings

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8 Comments

Dina Aschkenasy •

The instructions here are very confusing. Where does step number 3 fit in? Surely not before step 4?

Avigael Levi Kosher.com Team •
Reply to Dina Aschkenasy

Hi Dina,

Thank you for pointing out this mistake- I believe the instructions were corrected.

sarah •

I make this all the time for Simcha's .Its a real hit!!

Chanie Levy •

Excellent texture .. A new fave.
Next time I would leave out the chocolate chips on the topping. Otherwise, delicious!

meryl Hoffman •

Loaf pan? I'd like to make this in a loaf pan. What size would you recommend? thanks

Chaia Frishman •
Reply to meryl Hoffman

It's a great cake. I am so hesitant with substituting with loaf pans. There are quite a few sizes! You really just need to experiment, bake for less time and keep checking it.

Leah Goldman •

great cake this is a great coffee cake. but it says if you are making in a tube pan/ topping must be made seperately. this is not true. if you are making it in a bundt pan the topping must be made seperately since the bundt cake is baked upside down the bottom of the cake becomes the top but in a tube pan the top of the cake stays the top of the cake and the topping always stays on top

Ba Br •
Reply to Leah Goldman

Isn't a tube pan and bundt pan the same thing?

Chaia Frishman •
Reply to Ba Br

Tube is what an angel food cake usually is made in and has a removable bottom. The bundt is baked upside down.

Leah Goldman •
Reply to Chaia Frishman

5 years ago i made the comment about the bundt and the tube pan and no one ever bothered fixing it.