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
Preheat the oven to 350°F (175°C). Grease and lightly flour a 9x13-inch baking pan or deep square pan.
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.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
In a large bowl, whisk together granulated sugar, brown sugar, eggs, oil, yogurt, milk, and vanilla until smooth.
Gradually add dry ingredients into wet ingredients, stirring just until combined.
Fold in golden raisins evenly throughout the batter.
Pour batter into prepared pan and smooth the top.
Sprinkle the chilled crumb topping evenly over the batter, covering the surface completely.
Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
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
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