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Spice things up this fall with these sweet cinnamon recipes.

Today is Yom Kippur, which in the Jewish tradition is a solemn day of fasting, reflecting, and prayer, ending at sundown with a festive and joyous meal to break the fast. Holidays for my Jewish family mean getting together to celebrate our religion not only through prayer, but especially through delectable meals with family and friends. Break Fast characteristically consists of a cornucopia of breakfast-like foods that I look forward to all year. Two of my favorite traditional recipes that I grew up baking with my mother are sour cream-based and delicious sweet brunch dishes that anyone can enjoy!

Noodle Kugel (Dairy dish)

Ingredients
16 ounces broad egg noodles
4 tablespoon melted Tillamook Unsalted Butter
16 ounces cottage cheese
16 ounces Tillamook Natural Sour Cream
4 eggs
½ cup sugar
2 tablespoon vanilla extract
1 cup crushed cornflakes
2 teaspoons cinnamon
¼ cup sugar

Directions
Preheat oven to350°F

Cook noodles in boiling water and drain

Mix melted butter, cheese, sour cream, eggs, sugar and vanilla in a large bowl

Add noodles to the cheese mixture

In a separate bowl mix crushed cornflakes, cinnamon and sugar

Pour cheese and noodle mixture into greased 9 x 13 inch pan

Sprinkle cornflake mixture on top of the noodles

Bake for 45 minutes, or until the noodles on the top start to brown and the corn flake mixture toasts

Let cool for 10 minutes and enjoy!

 

Cinnamon Sour Cream Coffee Cake (Dairy dish)

Ingredients
1 ½ sticks Tillamook Unsalted Butter
16 ounces Tillamook Natural Sour Cream
2 eggs
2 teaspoons vanilla
1 cup sugar
2 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
Pinch of salt
1 cup brown sugar
2 tablespoons cinnamon

Directions
Preheat oven to350°F

Cream softened butter and sugar. Add in eggs and vanilla and mix

In a separate bowl, mix flour, baking powder, baking soda, and salt

Alternate adding sour cream and flour mixture to the creamed butter

In a separate bowl, mix brown sugar and cinnamon

Pour cake batter into a greased Bundt or cake 9” round cake pan

Sprinkle brown sugar and cinnamon mixture on top (I poured half the batter into the baking pan, then added the cinnamon mixture followed by the remaining batter. This however is very messy so next time I’m just going to sprinkle the cinnamon mixture on top. Do what you think is best but at the risk of your own kitchen counters.

Bake for 45 minutes, or until a knife comes out clean

* Post was updated on 10/1/12

4 comments

Carmel Thompson

I’m writing to let you know that there are several errors contained in your recipe for Cinnamon Sour Cream Coffee Cake.

1) Add the word “softened” to butter in the ingredients list.
2) Step 2 should read “Cream butter & sugar until smooth. Then add eggs & vanilla.”
3) Sugar should not be listed in Step 3 at all.
4) I think the brown sugar & cinnamon mixture is not meant to be sprinkled on top. Especially, if you’re using a Bundt pan. I made the mistake of following the directions, hoping it would bake into the cake. Unfortunately, it just sat on top and added nothing to the end result. I think what one needs to do is fill the pan with half of the batter, add the sugar & cinnamon mixture then top with remaining batter.
5) “Cool for 10 minutes then remove from pan” should also be included in recipe.

I’m surprised no one caught these basic baking errors. Unfortunately, I used my coupons I picked up on the Loaf Tour to buy the butter & sour cream. I feel it was a waste as I was too embarrassed to serve this cake to anyone.

October 1st, 2012 at 1:38 pm

Kelly

Tillamook Team

Hi Carmel,

Thanks so much for your comment! I'm sorry you didn't have a good experience with the recipe. That's never what we want!! The recipe is a very old family tradition and can stand to have some updates made. Sometimes Grandmas just don't write down all the details. :) We will make sure to help anyone in the future avoid the trouble you've experienced! Can you Contact Us here so we can make your coffee cake experience a little tastier?

- Kelly of the Tillamook Team

October 1st, 2012 at 4:29 pm

Carmel

Thanks for your response. Contact information sent.

October 2nd, 2012 at 8:05 am

Amalya

Tillamook Team

Hi Carmel,

Thanks so much for getting your contact information to us.

-Amalya of the Tillamook Team

October 3rd, 2012 at 2:05 pm
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