Lekach: Old World Honey Cake Recipe

Prep time: 15 Minutes

Bake Time: 55-65 Minutes

Serves: 10 -  12 

Ingredients

• 2 cups all‑purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp fine salt
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground clove
• 3 large eggs
• 1 cup honey (preferably dark, robust)
• 1/2 cup brown sugar
• 1/2 cup neutral oil
• 1/2 cup strong brewed tea or coffee
• 1 tsp vanilla extract
• Optional: zest of 1 orange

Instructions

1. Prepare the pan: Preheat oven to 350°F (175°C). Line a loaf pan or small rectangular tin with parchment for easy lifting.

2. Mix dry ingredients: Whisk flour, baking powder, baking soda, salt, cinnamon, ginger, and clove until airy and even.

3. Blend wet ingredients: In a separate bowl, whisk eggs, honey, brown sugar, oil, brewed tea or coffee, vanilla, and optional orange zest.

4. Combine: Pour wet into dry and stir gently until just combined. Batter should feel loose and silky.

5. Bake: Pour into prepared pan and bake 55–65 minutes, until the top springs back and a skewer comes out with moist crumbs.

6. Cool: Cool 10 minutes in the pan, then lift out and cool fully. Flavor deepens beautifully by the next day.

Baking Tip:

For extra tenderness, let the batter rest 10 minutes before baking—this hydrates the flour and softens the crumb.

Old Testament Verse:

“Pleasant words are as an honeycomb, sweet to the soul, and health to the bones.” — Proverbs 16:24

A Note on Kosher Classification - Vintage Shabbat Cake Recipes: Reviving Lost Kosher Pastry Traditions

The recipes in this book are designed as Pareve (containing neither meat nor dairy) unless otherwise noted. This makes them suitable for a meat Shabbat meal, a dairy lunch, or a neutral kiddush.

Traditional substitutions used here:

• Schmaltz (rendered chicken fat) or coconut oil stands in for butter in crumbly cakes.

• Pareve “cream” from almond or oat milk replaces dairy cream in glazes.

• Eggs are used freely (neutral, not dairy).

Important Shabbat Caveat:

Most cakes require baking before Shabbat. Where a recipe suggests “warm before serving,” do so using a blech (Shabbat hot plate) or pre-Shabbat oven timer. 

No recipe here requires prohibited Shabbat labor—but see page 26 for specifics on reheating without violating bishul achar bishul (cooking after cooking).

A Word on Lost Traditions:

These recipes are reconstructions based on handwritten notes, faded community cookbooks, and oral histories from Jewish bakers born before 1920. 

Where measurements were vague (“a handful of flour”), we’ve tested and standardized. Where techniques risked failure, we’ve added modern lifelines. The soul remains original.

Shabbat shalom, and may your kitchen smell like generations past.

Excerpt from the Book: Vintage Shabbat Cake Recipes: Reviving Lost Kosher Pastry Traditions: Heirloom Flavors, Forgotten Techniques, and Modern Adaptations for the Observant Kitchen By Micah Malkut

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Vintage Shabbat Cake Recipes: Reviving Lost Kosher Pastry Traditions

 

Vintage Shabbat Cake Recipes: Reviving Lost Kosher Pastry Traditions By Micah Malkut

Subtitle: Heirloom Flavors, Forgotten Techniques, and Modern Adaptations for the Observant Kitchen

Click here to Order your copy of the eBook

eBook Title: Vintage Shabbat Cake Recipes: Reviving Lost Kosher Pastry Traditions

Subtitle: Heirloom Flavors, Forgotten Techniques, and Modern Adaptations for the Observant Kitchen

 

List of 12 Vintage Cake Recipes: Easy from Scratch Vintage Cake Recipes

1. Grandma’s Velvet Butter Cake

2. Old-Fashioned Lemon Icebox Cake

3. Classic Golden Pound Cake

4. Depression-Era Chocolate Cake

5. Vintage Coconut Layer Cake

6. Southern Caramel Drip Cake

7. Honey Spice Tea Cake

8. Retro Pineapple Upside-Down Cake

9. Victorian Cherry Almond Cake

10. Old-Time Marble Swirl Cake

11. Maple Walnut Celebration Cake

12. Rustic Applesauce Cinnamon Cake

List of 12 Vintage Kosher Cake Recipes

1. Honey Almond Sabbath Cake

2. Old-Fashioned Cinnamon Apple Kosher Bundt

3. Vintage Jewish Bakery Marble Cake

4. Golden Raisin Challah Crumb Cake

5. Traditional Poppy Seed Tea Cake

6. Grandma Rivka’s Honey Walnut Loaf

7. Classic Lemon Sponge Shabbat Cake

8. Old World Chocolate Babka Cake

9. Cinnamon Streusel Sour Cream Cake

10. Shabbat Orange Vanilla Layer Cake

11. Rustic Fig and Date Celebration Cake

12. Vintage Apricot Coffee Cake Delight

 

Vintage Apricot Coffee Cake Delight Recipe - Vintage Kosher Cake Recipe

A tender old-fashioned coffee cake layered with sweet apricots, cinnamon streusel, and a buttery crumb topping—perfect for brunch, dessert, or afternoon coffee.

---

Prep Time

25 minutes

Bake Time

45–50 minutes

Servings

10–12 servings

---

Ingredients

For the Cake

• 2 1/2 cups all-purpose flour

• 2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 teaspoon cinnamon

• 1/2 cup unsalted butter, softened

• 1 cup granulated sugar

• 3 large eggs

• 1 teaspoon vanilla extract

• 1 cup sour cream

• 1/4 cup milk

• 1 cup chopped dried apricots or apricot preserves

---

For the Cinnamon Streusel

• 1/2 cup brown sugar

• 1 teaspoon cinnamon

• 1/3 cup chopped walnuts or pecans

---

For the Crumb Topping

• 1/2 cup all-purpose flour

• 1/4 cup brown sugar

• 4 tablespoons cold butter, cubed

• 1/2 teaspoon cinnamon

---

Optional Glaze

• 3/4 cup powdered sugar

• 1–2 tablespoons milk or orange juice

• 1/4 teaspoon vanilla extract

---

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or a large round cake pan.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.

3. In a large bowl, cream the butter and sugar together until light and fluffy.

4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

5. Mix in the sour cream and milk until smooth.

6. Gradually add the dry ingredients to the wet mixture and stir until just combined.

7. In a small bowl, combine the brown sugar, cinnamon, and nuts for the streusel.

8. Prepare the crumb topping by mixing flour, brown sugar, cinnamon, and butter until coarse crumbs form.

9. Spread half of the cake batter into the prepared pan.

10. Sprinkle with half of the streusel mixture and evenly distribute the apricots or dollops of apricot preserves.

11. Spread the remaining batter on top and finish with the remaining streusel and crumb topping.

12. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.

13. Allow the cake to cool for 15–20 minutes before serving.

14. If desired, whisk together the glaze ingredients and drizzle over the cooled cake.

---

Serving Suggestions

• Serve warm with coffee or hot tea

• Dust lightly with powdered sugar for a vintage bakery-style finish

• Pair with whipped cream or fresh fruit

• Delicious for breakfast, brunch, or holiday gatherings

 

Rustic Fig and Date Celebration Cake Recipe - Vintage Kosher Cake Recipe

A rich, old-world style celebration cake filled with naturally sweet figs and dates, warm spices, and a tender crumb—perfect for holidays, Shabbat, or festive family gatherings.

---

Prep Time

25 minutes

Bake Time

45–55 minutes

Servings

10–12 servings

---

Ingredients

For the Cake

• 2 1/4 cups all-purpose flour

• 1 1/2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 1/2 teaspoons ground cinnamon

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon ground cloves

• 3/4 cup brown sugar

• 1/2 cup honey

• 3 large eggs

• 3/4 cup vegetable oil or melted butter

• 1 teaspoon vanilla extract

• 3/4 cup orange juice or brewed tea

• 1 cup chopped dried figs

• 1 cup chopped dates

• 1/2 cup chopped walnuts or almonds

---

Optional Honey Glaze

• 3 tablespoons honey

• 1 tablespoon orange juice

• 1/4 teaspoon cinnamon

---

Instructions

1. Preheat the oven to 350°F (175°C). Grease and lightly flour a 9-inch round cake pan or Bundt pan.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.

3. In a large mixing bowl, whisk together the brown sugar, honey, eggs, oil, and vanilla extract until smooth.

4. Stir in the orange juice or tea.

5. Gradually add the dry ingredients into the wet mixture and stir until just combined.

6. Fold in the figs, dates, and nuts evenly throughout the batter.

7. Pour the batter into the prepared pan and smooth the top.

8. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.

9. Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack.

10. If using the glaze, whisk together the honey, orange juice, and cinnamon. Brush over the warm cake for extra flavor and shine.

---

Serving Suggestions

• Garnish with sliced figs, chopped nuts, or a light dusting of powdered sugar

• Serve with tea, coffee, or spiced cider

• Delicious slightly warm with whipped cream or mascarpone

• Ideal for Shabbat, Rosh Hashanah, or winter celebrations

Shabbat Orange Vanilla Layer Cake Recipe - Vintage Kosher Cake Recipe

A soft and elegant layer cake infused with fresh orange and warm vanilla flavors, perfect for Shabbat dinners, celebrations, and family gatherings.

---

Prep Time

30 minutes

Bake Time

30–35 minutes

Servings

10–12 servings

---

Ingredients

For the Cake

• 2 3/4 cups all-purpose flour

• 2 1/2 teaspoons baking powder

• 1/2 teaspoon salt

• 1 cup unsalted butter or pareve margarine, softened

• 1 3/4 cups granulated sugar

• 4 large eggs

• 2 teaspoons vanilla extract

• 1 tablespoon fresh orange zest

• 3/4 cup fresh orange juice

• 3/4 cup milk or non-dairy milk

---

For the Orange Vanilla Frosting

• 1 cup unsalted butter or pareve margarine, softened

• 4 cups powdered sugar

• 2 tablespoons fresh orange juice

• 1 teaspoon orange zest

• 2 teaspoons vanilla extract

• 2–4 tablespoons milk or non-dairy milk, as needed

---

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. In a medium bowl, whisk together the flour, baking powder, and salt.

3. In a large mixing bowl, cream the butter and sugar together until light and fluffy.

4. Add the eggs one at a time, beating well after each addition.

5. Mix in the vanilla extract and orange zest.

6. In a measuring cup, combine the orange juice and milk.

7. Gradually add the dry ingredients to the butter mixture, alternating with the orange juice mixture. Mix until smooth and fully combined.

8. Divide the batter evenly between the prepared pans.

9. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.

10. Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

11. Prepare the frosting by beating the butter until creamy. Gradually add powdered sugar, then mix in orange juice, orange zest, vanilla extract, and enough milk to reach a spreadable consistency.

12. Place one cake layer on a serving plate and spread frosting over the top. Add the second layer and frost the top and sides of the cake.

---

Serving Suggestions

• Garnish with fresh orange slices or curls of orange zest

• Serve with tea or coffee after Shabbat dinner

• Chill slightly before serving for cleaner slices

• Optional: decorate with chopped pistachios or toasted almonds for an elegant finish

 

Cinnamon Streusel Sour Cream Cake Recipe - Vintage Kosher Cake Recipe 

A moist, tender sour cream cake layered with sweet cinnamon streusel and topped with a buttery crumb topping—perfect for brunch, dessert, or coffee time.

---

Prep Time

20 minutes

Bake Time

45–50 minutes

Servings

10–12 servings

---

Ingredients

For the Cake

• 2 1/2 cups all-purpose flour

• 2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 cup unsalted butter, softened

• 1 1/2 cups granulated sugar

• 3 large eggs

• 2 teaspoons vanilla extract

• 1 cup sour cream

• 1/4 cup milk

---

For the Cinnamon Streusel

• 3/4 cup brown sugar

• 1 tablespoon ground cinnamon

• 1/2 cup chopped walnuts or pecans (optional)

---

For the Crumb Topping

• 1/2 cup all-purpose flour

• 1/4 cup brown sugar

• 1 teaspoon cinnamon

• 4 tablespoons cold butter, cubed

---

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch Bundt pan or 9x13-inch baking pan.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

3. In a large bowl, cream the butter and sugar together until light and fluffy.

4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

5. Mix in the sour cream and milk until smooth.

6. Gradually add the dry ingredients to the wet mixture and stir until just combined.

7. In a separate small bowl, combine the brown sugar, cinnamon, and nuts (if using) for the streusel.

8. Prepare the crumb topping by mixing flour, brown sugar, cinnamon, and cold butter until crumbly.

9. Pour half of the cake batter into the prepared pan. Sprinkle evenly with the cinnamon streusel mixture.

10. Add the remaining batter and spread gently. Top with the crumb topping.

11. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.

12. Allow the cake to cool for 15–20 minutes before slicing and serving.

---

Serving Suggestions

• Serve warm with coffee or tea

• Dust lightly with powdered sugar for a bakery-style finish

• Delicious for breakfast, brunch, or dessert

• Pairs beautifully with fresh fruit or whipped cream

 

Old World Chocolate Babka Cake Recipe - Vintage Kosher Cake Recipe

A rich, old-fashioned babka-style cake with swirls of deep chocolate filling and a tender buttery crumb inspired by traditional Jewish bakery recipes.

---

Prep Time

35 minutes
(plus 1 1/2 hours rising time)

Bake Time

40–45 minutes

Servings

10–12 servings

---

Ingredients

For the Dough

• 4 cups all-purpose flour

• 2 1/4 teaspoons active dry yeast

• 1/2 cup warm milk or non-dairy milk

• 1/2 cup granulated sugar

• 1/2 teaspoon salt

• 3 large eggs

• 1/2 cup unsalted butter or pareve margarine, softened

• 1 teaspoon vanilla extract

---

For the Chocolate Filling

• 1/2 cup unsalted butter or pareve margarine, melted

• 3/4 cup semisweet chocolate chips or chopped chocolate

• 1/4 cup unsweetened cocoa powder

• 1/2 cup brown sugar

• 1 teaspoon cinnamon

---

Optional Crumb Topping

• 1/2 cup all-purpose flour

• 1/4 cup brown sugar

• 1/4 teaspoon cinnamon

• 3 tablespoons cold butter

---

Optional Syrup Glaze

• 1/4 cup honey or sugar

• 1/4 cup water

---

Instructions

1. In a small bowl, combine warm milk, yeast, and 1 tablespoon of the sugar. Let sit for 5–10 minutes until foamy.

2. In a large mixing bowl, combine flour, remaining sugar, and salt.

3. Add the yeast mixture, eggs, butter, and vanilla extract. Mix until a soft dough forms.

4. Knead the dough for 8–10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for about 1–1 1/2 hours, or until doubled in size.

5. Meanwhile, prepare the chocolate filling. Melt the butter and chocolate together, then stir in cocoa powder, brown sugar, and cinnamon until thick and spreadable.

6. Grease a loaf pan or Bundt pan.

7. Roll the dough into a large rectangle on a lightly floured surface.

8. Spread the chocolate filling evenly over the dough.

9. Roll the dough tightly into a log. Twist gently for a babka-style swirl and place into the prepared pan.

10. If using the crumb topping, combine flour, brown sugar, cinnamon, and butter until crumbly. Sprinkle over the dough.

11. Cover loosely and let rise again for 30 minutes.

12. Preheat the oven to 350°F (175°C).

13. Bake for 40–45 minutes, or until golden brown and cooked through.

14. If using the syrup glaze, simmer honey (or sugar) with water for 2 minutes and brush over the warm cake immediately after baking.

15. Allow the babka cake to cool for at least 20 minutes before slicing.

---

Serving Suggestions

• Serve warm with coffee or tea

• Dust lightly with powdered sugar for a bakery-style finish

• Delicious toasted the next day with butter

• Perfect for Shabbat, holidays, or family gatherings

 

Classic Lemon Sponge Shabbat Cake Recipe - Vintage Kosher Cake Recipe

A light and airy sponge cake with bright lemon flavor, traditionally served for Shabbat gatherings, holidays, or afternoon tea.

---

Prep Time

25 minutes

Bake Time

40–45 minutes

Servings

10–12 servings

---

Ingredients

For the Cake

• 1 1/2 cups cake flour

• 1 teaspoon baking powder

• 1/4 teaspoon salt

• 6 large eggs, separated

• 1 1/4 cups granulated sugar, divided

• 1/3 cup fresh lemon juice

• 2 tablespoons lemon zest

• 1/4 cup vegetable oil

• 1 teaspoon vanilla extract

• 1/4 teaspoon cream of tartar

---

Optional Lemon Glaze

• 1 cup powdered sugar

• 2–3 tablespoons fresh lemon juice

• 1 teaspoon lemon zest

---

Instructions

1. Preheat the oven to 325°F (165°C). Lightly grease a tube pan or angel food cake pan.

2. In a medium bowl, whisk together the cake flour, baking powder, and salt.

3. In a large bowl, beat the egg yolks with 3/4 cup of the sugar until pale and creamy.

4. Mix in the lemon juice, lemon zest, vegetable oil, and vanilla extract.

5. Gradually fold the dry ingredients into the yolk mixture until smooth.

6. In a separate clean bowl, beat the egg whites with the cream of tartar until soft peaks form.

7. Slowly add the remaining 1/2 cup sugar while continuing to beat until stiff glossy peaks form.

8. Gently fold the egg whites into the batter in three additions, being careful not to deflate the mixture.

9. Pour the batter into the prepared pan and smooth the top.

10. Bake for 40–45 minutes, or until the cake springs back lightly when touched and a toothpick inserted into the center comes out clean.

11. Allow the cake to cool completely before removing from the pan.

12. If desired, whisk together the glaze ingredients and drizzle over the cooled cake.

---

Serving Suggestions

• Serve with hot tea or coffee for a traditional Shabbat dessert

• Garnish with thin lemon slices or powdered sugar

• Pair with fresh berries for a light holiday presentation

• Best enjoyed chilled or at room temperature

 

Grandma Rivka’s Honey Walnut Loaf Recipe - Vintage Kosher Cake Recipe

A cozy old-world loaf cake sweetened with honey and filled with crunchy walnuts—perfect for Shabbat, holidays, or afternoon tea.

---

Prep Time

20 minutes

Bake Time

50–60 minutes

Servings

8–10 servings

---

Ingredients

For the Loaf

• 2 cups all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

• 3/4 cup honey

• 1/2 cup brown sugar

• 1/2 cup vegetable oil or melted butter

• 3 large eggs

• 1 teaspoon vanilla extract

• 3/4 cup strong brewed tea or coffee, cooled

• 1 cup chopped walnuts

---

Optional Honey Glaze

• 2 tablespoons honey

• 1 tablespoon warm water

• 1/4 teaspoon cinnamon

---

Instructions

1. Preheat the oven to 350°F (175°C). Grease and lightly flour a standard loaf pan.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

3. In a large bowl, whisk together the honey, brown sugar, oil, eggs, and vanilla extract until smooth.

4. Stir in the cooled tea or coffee.

5. Gradually add the dry ingredients into the wet mixture and stir until just combined.

6. Fold in the chopped walnuts evenly throughout the batter.

7. Pour the batter into the prepared loaf pan and smooth the top.

8. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

9. Allow the loaf to cool in the pan for 15 minutes before transferring to a wire rack.

10. If using the glaze, whisk together the honey, warm water, and cinnamon. Brush lightly over the warm loaf for extra shine and flavor.

---

Serving Suggestions

• Serve warm with tea or coffee

• Spread lightly with butter or honey

• Delicious for breakfast, dessert, or holiday gatherings

• Tastes even better the next day as the honey flavor deepens

 

Traditional Poppy Seed Tea Cake - Vintage Kosher Cake Recipe

A classic, lightly sweet poppy seed cake with a tender crumb—simple, old-world style, perfect for tea or coffee.

---

Prep Time

20 minutes

Bake Time

40–45 minutes

Servings

8–10 servings

---

Ingredients

For the Cake

• 2 cups all-purpose flour

• 1 1/2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 tablespoon poppy seeds

• 1 teaspoon lemon zest (optional but traditional)

• 3/4 cup granulated sugar

• 1/2 cup unsalted butter, softened

• 3 large eggs

• 3/4 cup sour cream or plain yogurt

• 1/4 cup milk

• 1 1/2 teaspoons vanilla extract

---

Optional Simple Glaze

• 3/4 cup powdered sugar

• 1–2 tablespoons milk or lemon juice

• 1/2 teaspoon vanilla extract

---

Instructions

1. Preheat the oven to 350°F (175°C). Grease and lightly flour a loaf pan or small Bundt pan.

2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds. Set aside.

3. In a large mixing bowl, cream the butter and sugar together until light and fluffy.

4. Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract and lemon zest if using.

5. Add the sour cream (or yogurt) and milk, mixing until smooth.

6. Gradually add the dry ingredients to the wet mixture and stir until just combined. Do not overmix.

7. Pour the batter into the prepared pan and smooth the top.

8. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.

9. Allow the cake to cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.

10. If desired, whisk together glaze ingredients and drizzle over the cooled cake.

---

Serving Suggestions

• Serve with hot tea or coffee for a classic bakery-style experience

• Add a light dusting of powdered sugar for a traditional finish

• Pairs well with citrus marmalade or honey butter

 

Golden Raisin Challah Crumb Cake Recipe - Vintage Kosher Cake Recipe 

A bakery-style crumb cake inspired by classic challah flavors—soft, rich, slightly sweet, with golden raisins and a buttery cinnamon crumb topping.

---

Prep Time

25 minutes

Bake Time

45–50 minutes

Servings

10–12 servings

---

Ingredients

For the Cake

• 2 1/2 cups all-purpose flour

• 2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 teaspoon ground cinnamon

• 3/4 cup granulated sugar

• 1/2 cup brown sugar

• 3 large eggs

• 3/4 cup vegetable oil or melted butter

• 1 cup plain yogurt or sour cream

• 1/3 cup milk (or non-dairy milk)

• 2 teaspoons vanilla extract

• 1 cup golden raisins

---

For the Crumb Topping

• 1 cup all-purpose flour

• 1/2 cup brown sugar

• 1/4 cup granulated sugar

• 1 teaspoon cinnamon

• 1/2 teaspoon salt

• 1/2 cup cold butter (cubed)

---

Instructions

1. Preheat the oven to 350°F (175°C). Grease and lightly flour a 9x13-inch baking pan or deep square pan.

2. Make the crumb topping first: In a bowl, mix flour, sugars, cinnamon, and salt. Cut in the cold butter using a fork or fingers until coarse crumbs form. Refrigerate while preparing batter.

3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.

4. In a large bowl, whisk together granulated sugar, brown sugar, eggs, oil, yogurt, milk, and vanilla until smooth.

5. Gradually add dry ingredients into wet ingredients, stirring just until combined.

6. Fold in golden raisins evenly throughout the batter.

7. Pour batter into prepared pan and smooth the top.

8. Sprinkle the chilled crumb topping evenly over the batter, covering the surface completely.

9. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.

10. Let cool for at least 20 minutes before slicing.

---

Serving Suggestions

• Serve slightly warm for a bakery-style experience

• Dust lightly with powdered sugar before serving

• Pairs well with coffee, tea, or hot cocoa

• Great for Shabbat breakfast or afternoon dessert

 

Vintage Jewish Bakery Marble Cake - Vintage Kosher Cake Recipe 

Prep Time

25 minutes

Bake Time

50–60 minutes

Servings

12 servings

Ingredients

For the Cake Batter

• 3 cups all-purpose flour

• 2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 cup unsalted butter or pareve margarine, softened

• 1 3/4 cups granulated sugar

• 4 large eggs

• 1 tablespoon vanilla extract

• 1 cup sour cream or pareve sour cream substitute

• 1/2 cup milk or non-dairy milk

For the Chocolate Swirl

• 1/3 cup unsweetened cocoa powder

• 1/3 cup sugar

• 1/4 cup milk or coffee

• 1 teaspoon cinnamon

• 1/2 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan or tube pan.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

3. In a large mixing bowl, cream the butter and sugar together until light and fluffy.

4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

5. Add the dry ingredients to the wet ingredients in three additions, alternating with the sour cream and milk. Mix until smooth.

6. In a separate small bowl, stir together the cocoa powder, sugar, milk or coffee, cinnamon, and vanilla extract to create the chocolate mixture.

7. Transfer about one-third of the vanilla batter into the chocolate mixture and stir until combined.

8. Pour half of the vanilla batter into the prepared pan. Spoon half of the chocolate batter over it. Repeat with the remaining vanilla and chocolate batters.

9. Use a butter knife to gently swirl the batters together for a marbled effect. Do not overmix.

10. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

11. Cool the cake in the pan for 15 minutes before turning it onto a wire rack to cool completely.

Optional Finishing Touches

• Dust with powdered sugar for a classic bakery-style presentation

• Drizzle with a simple vanilla glaze

• Serve with coffee or hot tea for an old-world Jewish bakery experience

 

Old-Fashioned Cinnamon Apple Kosher Bundt Recipe - Vintage Kosher Cake Recipe

Prep Time

20 minutes

Bake Time

55–65 minutes

Servings

12 servings

Ingredients

For the Cake

• 3 cups all-purpose flour

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 2 teaspoons ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1 cup vegetable oil

• 1 3/4 cups granulated sugar

• 4 large eggs

• 1 teaspoon vanilla extract

• 1/2 cup orange juice or apple juice

• 3 cups peeled and diced apples

For the Cinnamon Swirl

• 1/2 cup brown sugar

• 1 tablespoon ground cinnamon

Optional Glaze

• 1 cup powdered sugar

• 2–3 tablespoons apple juice or milk substitute

• 1/2 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C). Thoroughly grease and flour a 10-inch Bundt pan.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

3. In a large mixing bowl, beat the oil and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and juice.

4. Gradually add the dry ingredients into the wet ingredients and mix until combined.

5. Fold the diced apples into the batter.

6. In a small bowl, mix the brown sugar and cinnamon for the swirl.

7. Pour half of the batter into the prepared Bundt pan. Sprinkle half of the cinnamon swirl mixture over the batter. Add the remaining batter and top with the remaining cinnamon sugar mixture. Use a knife to gently swirl the layers.

8. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.

9. Let the cake cool in the pan for 15–20 minutes before carefully turning it onto a wire rack.

10. If desired, whisk together the glaze ingredients and drizzle over the cooled cake before serving.

Serving Suggestions

• Serve warm with hot tea or coffee

• Pair with fresh apple slices and honey

• Dust lightly with powdered sugar for a classic vintage finish

 

Honey Almond Sabbath Cake Recipe - Vintage Kosher Cake Recipe

Prep Time

15 minutes

Bake Time

40–45 minutes

Servings

10 servings

Ingredients

For the Cake

• 2 cups all-purpose flour

• 1 cup almond flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 teaspoon ground cinnamon

• 3/4 cup honey

• 1/2 cup brown sugar

• 3 large eggs

• 3/4 cup plain Greek yogurt or sour cream

• 1/2 cup melted butter or neutral oil

• 1 teaspoon vanilla extract

• 1/2 teaspoon almond extract

• 1/2 cup milk

For the Topping

• 1/3 cup sliced almonds

• 2 tablespoons honey

• 1 tablespoon melted butter

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or loaf pan and lightly flour it.

2. In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, salt, and cinnamon.

3. In a large mixing bowl, whisk the honey, brown sugar, eggs, yogurt, melted butter, vanilla extract, and almond extract until smooth.

4. Gradually add the dry ingredients into the wet mixture, alternating with the milk. Stir until just combined. Do not overmix.

5. Pour the batter into the prepared pan and smooth the top.

6. In a small bowl, mix the sliced almonds, honey, and melted butter. Sprinkle evenly over the cake batter.

7. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.

8. Allow the cake to cool for 15 minutes before slicing. Serve warm or at room temperature with tea or coffee.

Optional Serving Ideas

• Drizzle with extra warm honey before serving

• Dust lightly with powdered sugar

• Serve with fresh berries or whipped cream

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