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Hungarian Coffee Cake

Time 1 hour 30 minutes
Yields Serves 10 to 12
Hungarian Coffee Cake

Filling

1

Toast almonds in skillet over medium-low heat until color darkens slightly and nuts become very aromatic, about 10 minutes, stirring frequently. Chop fine. Combine brown sugar, cocoa, chocolate chips, cinnamon, raisins, almonds and jam. Set aside.

Topping

1

Mix together sugar and cinnamon or cocoa and set aside.

Cake

1

Cream butter at medium speed until softened and add brown and granulated sugars. Blend until fluffy. Add eggs and vanilla, and mix thoroughly. Stir in sour cream.

2

In separate bowl, stir together flour, baking powder, baking soda, salt, dash cinnamon and dash mace. Fold into batter, mixing well at low speed of mixer.

3

Spread half of batter evenly in bottom of greased 9- or 10-inch tube pan. Spread all of Filling on top, keeping it away from outside and inside edges of pan. Pour over remaining batter. Sprinkle with Topping.

4

Bake at 350 degrees until toothpick inserted in center comes out clean, 50 minutes to 1 hour. Cool in pan 10 minutes before removing. Dust with powdered sugar before serving.


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