Here in TRLEOOB*, the dessert at our seudah hamafseket (the festive meal right before Yom Kippur) always consists of something we call “Crumb Cake”.
In truth, it’s not really cake. Indeed, most people would probably call them Crumb Bars or even Jam Squares.
Either way, it’s the perfect way to start off the fast. It’s light, not overly sweet, and very easy to make.
And if you happen to have any leftovers, they work well after the fast too!
Ingredients
- 1 cup sugar
- 3 cups flour
- 2 heaping tsp baking powder (i.e. one envelope for our Israeli readers)
- 2 eggs
- 2 tsp vanilla or almond extract (we like vanilla)
- 1 cup oil (I use canola)
- Any flavor jelly, jam, marmalade or preserves (we prefer strawberry)
- An additional 1/2 – 3/4 c. flour for the crumbs
Directions
Combine dry ingredients. Add eggs and extract. Slowly add oil, and knead dough by hand. Spread 2/3 of dough into a baking-paper-lined (or greased) 9x13 baking pan. Spread jelly over dough in pan. Add extra flour to remaining dough to form crumbs. Cover jelly with crumbs. Bake at 350 degrees for 45 minutes or until golden-brown. Remove from oven. Cut into bars but leave them in the pan until they are cool.
Update: I wrote more about these bars’ history here.
גמר חתימה טובה
May you have an easy and meaningful fast, and may we all be inscribed and sealed in the Book of Life for a good, sweet, happy, healthy, prosperous, and peaceful new year!
_________
*TRLEOOB=the real life equivalent of our blog
Gmar hatimah tova - I can't imagine eating that before a fast! Would be great to serve in our sukkah.
ReplyDeleteMay you and your family have a meaningful Yom Kippur and year of good things.
Leora - Shanah tovah! I hope your fast went well.
ReplyDeleteI guess you don't serve dessert at your seudah mafseket? That wouldn't go over very well here in TRLEOOB...
:-)
My brother and I made up the name because (very creative of us) the bars have all those crumbs on top.
ReplyDeleteThe recipe is really my mother's a'h variation of a recipe she got from my aunt in New Jersey.
Sarah made a new version. After putting 2/3 of the dough on the bottom, she spread chocalate chips on top and put the pan for a few minutes in a warm oven. She took the pan out, spread the chips into a layer, sprinkled on the crumbs, and put the pan into bake. We now have a choclate-flavored crumb cake. Quite good. Try it if you like.
Thanks, Imma, for the interesting background information and also for the chocolate chip idea.
ReplyDeleteP.S. Some of our most veteran readers have noted that your comment was a serious breach of security... :-)
She's the only Sarah in the world? ;)
ReplyDeleteGood point. :-)
ReplyDeleteThanks for this recipe. I made it for sukkot for everyone to have something to nibble on with coffee and tea it's a 2 day chag here so there is a lot of time for tea). I think I need to use more jelly next time but everyone loved it. (Oh, I only used 3/4 cup of oil and it held together nicely).
ReplyDeleteMoadim Le'simcha
Chedva - I'm glad to hear that you enjoyed the recipe. And it's very good to know that it works with less oil. Moadim l'simchah to you and yours!
ReplyDelete