How to Make Rugelach Cake: A Simple Recipe for the Perfect Treat

Rugelach, those delightful little crescent rolls with their swirls of sweet fillings, have a special place in many hearts. Originating from the Jewish communities of Eastern Europe, rugelach cakes bring the classic flavors of this beloved pastry into a more convenient and shareable form. Imagine a soft, buttery cake studded with the traditional flavors of rugelach – cinnamon, chocolate, nuts, and fruit preserves. Sounds irresistible, right? Today, we’re going to embark on a baking adventure to create our own delicious rugelach cake! And the best part? This recipe is incredibly easy to follow, perfect for even the busiest home bakers.

Baking Up Memories: My Grandma’s Rugelach

Before we dive into the recipe, let me share a little story. Baking rugelach always reminds me of my grandma Rose. She was a baking wizard, whipping up batches of these delicate pastries with effortless grace. Her kitchen, filled with the warmth of the oven and the sweet aroma of cinnamon and sugar, was my favorite place to be. This rugelach cake recipe is my ode to her, a simpler take on her traditional recipe that still captures the essence of her baking.

Ingredients You’ll Need

For this recipe, we’ll be using simple, readily available ingredients. You probably have most of them in your pantry already!

For the Cake:

• 1 ½ cups (190g) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup (115g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ¾ cup (180ml) sour cream

For the Filling:

• ½ cup (40g) finely chopped walnuts
• ½ cup (50g) raisins (or your favorite dried fruit)
• 1 teaspoon ground cinnamon
• ¼ cup (50g) granulated sugar

For the Glaze:

• 1 cup (120g) powdered sugar
• 2-3 tablespoons milk
• ½ teaspoon vanilla extract

Tools of the Trade

• 9×13 inch baking pan
• Mixing bowls
• Electric mixer (optional, but helpful!)
• Measuring cups and spoons
• Spatula or wooden spoon
• Parchment paper (optional)
• Wire rack

Let’s Get Baking!

Step 1: Preparing the Batter

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream together the softened butter and sugar until light and fluffy. This is where an electric mixer comes in handy, but you can also use a good old-fashioned spoon and some elbow grease!
4. Beat in the eggs one at a time, followed by the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream. Begin and end with the dry ingredients. Mix until just combined. Don’t overmix!

Step 2: Creating the Rugelach Swirls

1. In a small bowl, combine the chopped walnuts, raisins, cinnamon, and sugar. This is our delicious rugelach filling.
2. Spread half of the cake batter into the prepared baking pan.
3. Sprinkle the rugelach filling evenly over the batter.
4. Top with the remaining batter, spreading it gently to cover the filling.
5. Using a knife or a toothpick, swirl the batter and filling together to create a marbled effect.

Step 3: Baking and Glazing

1. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
2. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
3. While the cake is cooling, prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract. Add more milk, one tablespoon at a time, if needed to reach your desired consistency.
4. Once the cake is completely cool, pour the glaze over the top, allowing it to drizzle down the sides.

Rugelach Cake Swirl

Tips for Baking Success

• Room Temperature Ingredients: Using room temperature ingredients, especially the butter and eggs, ensures that they incorporate evenly into the batter, resulting in a cake with a tender crumb.
• Don’t Overmix: Overmixing the batter can develop the gluten in the flour, leading to a tough cake. Mix until the ingredients are just combined.
• Cooling Time: Allowing the cake to cool completely before glazing prevents the glaze from melting and ensures a neater finish.

FAQs: Your Rugelach Cake Questions Answered

Can I use different fillings?

Absolutely! Feel free to get creative with your fillings. Some popular options include:

• Chocolate chips and chopped pecans
• Dried cranberries and white chocolate chips
• Apricot preserves and slivered almonds

Can I make this cake ahead of time?

Yes, you can bake the cake a day or two in advance. Store it in an airtight container at room temperature. You can also freeze the unfrosted cake for up to 2 months.

What should I serve with rugelach cake?

This cake is delicious on its own, but you can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream. A cup of coffee or tea also makes a perfect pairing!

Glazed Rugelach Cake

Conclusion

There you have it – a simple and delicious rugelach cake recipe that will impress your family and friends. Baking should be fun and rewarding, and this recipe takes the stress out of creating a truly special treat. So, gather your ingredients, put on your apron, and let’s get baking! Don’t forget to share your baking triumphs with us! Leave a comment below and tell us about your rugelach cake experience.

Happy baking!