Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Kosher >
Apr 23, 2011 07:42 PM

Pesach Coffee Cake recipe

I guess I didn't stockpile enough Maneschewitz coffee cake mix (my children's Pesach staple). I am down to my last two boxes. Does anyone have a recipe for a homemade alternative? I'm all for homemade baked goods but you have to admit, that coffee cake mix is awesome--that's why it's the only cake mix sold out at every store near me in Teaneck.

  1. Click to Upload a photo (10 MB limit)
  1. Did a quick search for you. This one looks pretty good but I have not made it. If you don't get anyone to give you a tried and true one I would suggest you try this! Would love to know how it is.....

    1 Reply
    1. This used to be my favorite Pesach recipe. I have a new favorite, but this is still right up there! I think it's essentially what you would call a coffee cake.

      Raisin Streusel Cake (GREATLY adapted from Bon Appetit April 1992)

      1/4 cup oil
      1/3 cup dark brown sugar
      2 1/2 teaspoon mix of "sweet" spices (I use ginger, nutmeg, & allspice)
      2 1/2 teaspoons ground cinnamon
      1/2 cup matzo cake meal

      1/2 cup matzo cake meal
      1/2 cup potato starch
      1/2 teaspoon salt
      1/2 teaspoon ground ginger

      5 large egg whites, room temperature
      1 cup sugar

      5 large egg yolks
      1/3 cup sugar
      1/3 cup orange juice
      1/4 cup oil
      2 tablespoons grated lemon peel
      1 1/2 tablespoons fresh lemon juice

      2/3 cup raisins (I use a mix of golden and dark)
      1/3 cup pecans, broken


      Position rack in center of oven and preheat to 350°F. Coat 12 X 10 inch pan with 2-inch-high sides generously with oil or spray.

      For Streusel:
      Mix oil, sugar and spices in medium bowl. Gradually add matzo meal and mix until crumbly.

      For Cake:
      Combine matzo cake meal, potato starch, salt, and ginger in small bowl. Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually add 1 cup sugar and beat until stiff but not dry.
      Using same beaters, beat egg yolks and remaining 1/3 cup sugar in another bowl until mixture is thick and slowly dissolving ribbon forms when beaters are lifted. At low speed, beat in orange juice, then oil, lemon peel and lemon juice. Add dry ingredients and stir until well blended. Fold in egg whites in 2 additions.
      Pour half of batter into prepared pan. Sprinkle half of streusel over. Sprinkle with the raisins and pecans. Spread remaining cake batter over. Sprinkle with other half of streusel. Bake until tester inserted into center of cake comes out dry, about 40 minutes. Cool cake in pan on rack. Cover with foil and let stand 1 hour to soften topping. (Can be prepared 2 days ahead. Keep covered and store at room temperature.) Cut into squares and serve.