One of my favorite things to make for our company is my favorite Jewish Coffee Cake recipe. This recipe was given to me by my best friend’s mother. She told me that no matter how many other types of cakes she made, this was always the one that was requested and was always the favorite among her family members.
It should come as no surprise that it has become a favorite in our family too. This is the cake that made me a famous woman at my husband’s work, and I have scored more than a few friends at potlucks, toting my cake around town. It has even been served for my husband’s birthday dinners, making it just the right cake for any occasion.
The orange juice gives the cake a little tang and the cinnamon gives the cake a little spice to balance out the sweetness. With a dusting of confectioner’s sugar, you can hide any flaws and make it look like the star of any occasion.
This cake graced my table this past week, as I gathered my friends together to have a knitting night. My mother-in-law came to give us a class on how to knit hats and my girlfriends brought their knitting supplies to learn from the Master. Yes, I am finally learning to knit in the round and hope to have some fun projects to share with you soon!
Oh, and did I mention that the cake is made out of a cake mix? Don’t tell anyone! That will have to be our secret!
Fast Coffee Cake
1 package vanilla instant pudding
1 package yellow cake mix
½ cup oil
4 eggs
1 cup orange juice
Mix these ingredients together and then swirl the following through the cake batter 1/3 c. sugar, 4 t. cinnamon, 4 t. sesame seeds (optional). Bake for 50-60 minutes at 350 degrees in a well-greased and floured bundt pan. Allow cake to cool for 45-60 minutes in pan. Sprinkle with powdered sugar.