Styling and photography by Sina Mizrahi
My bubby, a”h, was a fabulous baker. This coffee cake was one of our family’s favorites, and she made it for us often. It has a rich crumb, and the nut mixture both ribbons through the cake and creates a crunchy topping. I like making it for Shalosh Seudos dessert — although it’s also terrific at a Shabbos morning kiddush, when you can enjoy it with coffee.
YIELDS 1 TUBE OR BUNDT PAN
- 1 cup oil
- 1½ cups sugar
- 3 eggs
- 1 tsp vanilla
- 1 tsp rum flavoring
- 3 cups flour
- 4 tsp baking powder
- ¾ cup soy milk
- ½ cup sugar
- ½ cup coarsely ground walnuts
- 1 Tbsp cocoa powder
- 1 Tbsp coffee granules (I like to use Elite, which has a more powder-like consistency)
Preheat oven to 350°F (175°C).
Beat the oil and sugar until light and fluffy. Add the eggs, one at a time, and the flavorings. Mix the baking powder into the flour and add it to the batter, alternating with the soy milk. Beat well.
Mix all the topping ingredients.
Pour half the batter into a well-greased tube or Bundt pan. Sprinkle on half the nut topping. Pour the remaining batter on top. Sprinkle on the remaining topping.
Bake for 50–60 minutes or until a toothpick comes out clean.
(Originally featured in Family Table, Issue 763)
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