Passover Coffee Cake Recipe [FULL GUIDE]

Ah, Passover – a time of family gatherings, ancient stories, and, let’s be honest, a bit of culinary improvisation. During this week-long Jewish holiday, we wave goodbye to chametz (leavened bread and grains) and hello to matzo and its many creative reincarnations. That’s where Passover Coffee Cake waltzes in. It’s the unsung hero of the seder aftermath, perfect for breakfast, dessert, or a sneaky midnight nibble.

But wait – coffee cake without flour or baking powder? Yes, my friend, it’s not only possible, it’s deliciously magical. This tender, cinnamony cake doesn’t just get by without chametz – it thrives. Let’s unpack everything you need to know to bake this sweet Passover gem.

Passover Coffee Cake Recipe

This version of Passover Coffee Cake is rich with warm spices, layers of cinnamon-sugar goodness, and a slightly dense (but moist!) crumb – all made with ingredients you can enjoy during Passover.

What makes this recipe special:

• Completely chametz-free
• Built around matzo cake meal and potato starch
• Infused with the cozy essence of cinnamon and nuts
• Can be made nut-free or dairy-free with easy swaps

Ingredients Needed

Here’s your grocery list for making this tender, crumbly, cinnamon-swirled delight. Double-check labels to ensure all ingredients are Passover certified!

Dry Ingredients

• 1 cup matzo cake meal (NOT regular matzo meal)
• 1/2 cup potato starch
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 tablespoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup chopped walnuts or pecans (optional)

Wet Ingredients

• 4 large eggs
• 3/4 cup vegetable oil (or melted coconut oil for a richer flavor)
• 1/2 cup orange juice (adds moisture + subtle brightness)
• 1 teaspoon vanilla extract

Optional Topping

• 1/4 cup additional brown sugar
• 1/2 teaspoon cinnamon
• 2 tablespoons chopped nuts

How To Make Passover Coffee Cake

Baking this coffee cake is as much a ritual as it is a recipe. So get your mixing bowls ready – we’re layering flavors and creating a texture that defies its flourless origins.

Step-by-Step Instructions

1. Preheat & Prepare

   • Preheat your oven to 350°F (175°C).
   • Grease a 9-inch square baking dish or line with parchment paper for easy removal.

2. Make The Cinnamon-Nut Swirl

   • In a small bowl, combine:

     • 1/2 cup brown sugar
     • 1 tablespoon cinnamon
     • 1/2 cup chopped nuts (if using)
   • Set aside – this is your flavorful layering mix.

3. Mix The Batter

   • In a large bowl, whisk together:

     • 4 eggs
     • 3/4 cup oil
     • 1/2 cup orange juice
     • 1 teaspoon vanilla

   • In another bowl, sift together:

     • 1 cup matzo cake meal
     • 1/2 cup potato starch
     • 1 cup sugar
     • 1/2 teaspoon salt

4. Combine Wet & Dry

   • Gradually stir the dry mixture into the wet until just combined.
   • The batter will be thicker than traditional cake – that’s expected.

5. Layer It Up

   • Pour half the batter into the pan.
   • Sprinkle half the cinnamon-nut mixture on top.
   • Add the remaining batter, then top with the rest of the cinnamon mixture.

6. Bake To Perfection

   • Bake for 40-45 minutes, or until a toothpick inserted comes out clean.
   • Let cool slightly before cutting – it firms up as it rests.

Ingredient Science Spotlight

Let’s nerd out for a moment – because baking without flour, baking soda, or baking powder is basically alchemy.

Matzo Cake Meal Vs. Matzo Meal

• Matzo meal = coarser grind, more like breadcrumbs.
• Matzo cake meal = finer, flour-like texture. Perfect for delicate cakes.

Potato Starch

• Provides structure and tenderness.
• Replaces the elasticity you’d typically get from gluten.
• Keeps the cake light despite the absence of leavening agents.

Eggs

• Act as leavening (hello, fluffy lift!)
• Bind the ingredients together.
• Contribute moisture and richness.

Orange Juice

• Adds subtle flavor.
• Moistens the batter.
• The acidity helps “wake up” the flavors.

Expert Tips

Here’s how to make this recipe absolutely sing:

• Don’t skip the orange juice – it makes a HUGE difference in texture and brightness.
• Let it rest after baking – like all flourless cakes, it firms as it cools.
• Use parchment paper if you’re gifting this or want easy cleanup.
• Want extra flair? Dust with powdered sugar before serving (use Passover-friendly confectioners’ sugar).

Recipe Variations

Want to get creative? Here are some delicious twists that stay within Passover boundaries:

Nut-Free

• Simply omit nuts or replace with toasted coconut flakes for texture.

Dairy-Free

• The base recipe is already dairy-free – just double-check your oil and orange juice labels.

Chocolate Lovers

• Add 1/2 cup Passover-friendly chocolate chips to the batter or sprinkle on top.

Fruit-Forward

• Fold in chopped apples or pears for a fruity surprise.
• You can also swirl in apricot jam or raspberry preserves for added elegance.

Final Words

This cake may be rooted in tradition, but it’s anything but boring. It’s that kind of dessert where people go, “Wait – this is Kosher for Passover”? And you’ll smile and say, ’Oh yes, and it”s easier than it looks”.

Every bite tells a story: of making the most of pantry staples, of joy shared around the holiday table, and of the little indulgences that make Passover meals memorable.

FAQs

Can I Make A Passover Coffee Cake Without Flour?

Yes, you can make a Passover coffee cake without traditional flour by using matzo meal or potato starch as a substitute. These ingredients help maintain the structure of the cake while keeping it kosher for Passover.

What Are Some Good Substitutes For Dairy In A Passover Coffee Cake Recipe?

You can substitute dairy with non-dairy alternatives such as almond milk, coconut milk, or soy milk. Additionally, replace butter with margarine or oil for a non-dairy version of the coffee cake.

How Can I Make A Passover Coffee Cake Gluten-free?

To make a gluten-free Passover coffee cake, replace the flour or matzo meal with a gluten-free flour blend, ensuring it’s certified kosher for Passover. You may also use ground almonds or coconut flour for a different texture.

Can I Use A Store-bought Cake Mix For A Passover Coffee Cake?

Yes, you can use a store-bought kosher for Passover cake mix, but be sure to check the packaging to ensure it is specifically labeled for Passover. Many brands offer Passover-friendly mixes that only require simple additions like eggs and oil.

Is It Possible To Make A Passover Coffee Cake Without Eggs?

Yes, it is possible. You can substitute eggs with ingredients such as flaxseed meal mixed with water, mashed bananas, or applesauce. These substitutes help provide moisture and binding in the absence of eggs.

How Can I Make The Topping For A Passover Coffee Cake?

The topping for a Passover coffee cake typically consists of cinnamon, sugar, and a fat like margarine or oil. You can also add chopped nuts or coconut for extra texture. Be sure to use kosher for Passover ingredients.

Can I Add Fruit To My Passover Coffee Cake?

Yes, adding fruit such as apples, berries, or pears can enhance the flavor and moisture of the cake. Be sure the fruit is diced small and well-drained if it’s too wet, to avoid affecting the texture of the cake.

How Long Can I Store A Passover Coffee Cake?

You can store a Passover coffee cake for about 2-3 days at room temperature in an airtight container. For longer storage, freeze it for up to a month. Just be sure to wrap it well to prevent freezer burn.

What Kind Of Pan Should I Use For Passover Coffee Cake?

A 9-inch round or square cake pan is ideal for a Passover coffee cake. You can also use a bundt pan for a more decorative presentation. Just be sure to grease the pan well or line it with parchment paper to prevent sticking.

Can I Make A Passover Coffee Cake Ahead Of Time?

Yes, you can make a Passover coffee cake ahead of time. It’s often better to bake it a day or two in advance, as the flavors meld and the cake becomes even more moist. Just be sure to store it properly until serving.