The International Jewish Cook Book: COFFEE CAKES (KUCHEN)
Roll out coffee cake dough quite thin and let it rise half an hour, brush with melted butter and make a filling of the following: Grate some lebkuchen or plain gingerbread; add one-half cup of almonds or nuts, one cup of seeded raisins and one cup of cleaned currants. Strew these all over the dough together with some brown sugar and a little syrup. Spice with cinnamon and roll. Spread with butter and let it rise for an hour. Bake brown.
Recipe from the "The Jewish Manual" book (Free Electronic Text).
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