Saturday, September 15, 2012

Budapest Coffee Cake

I shared this recipe awhile ago....However, since it is one of my favorites and we are getting cooler temps, I wanted to share this with you again.



Filling:
3/4 cup dark brown sugar
1 tablespoon cinnamon
1 tablespoon cocoa
3 tablespoons currants or finely chopped raisins (I skipped this step)
1 cup toasted walnuts

Batter:
3 cups sifted all-purpose flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup butter, room temperature
2 teaspoons vanilla
1-1/2 cups granulated sugar
3 large eggs, room temperature
2 cups sour cream, room temperature

 Directions:

1)  Preheat oven to 375 degrees F. Butter a 10-inch Bundt pan. Set aside.
2) To make the filling: Combine brown sugar, cinnamon and cocoa in a small bowl. Mix thoroughly. Stir in nuts and currants or raisins. Set aside.
3) To make batter: Sift flour, baking soda, baking powder and salt into a large bowl. Cream butter in bowl of an electric stand mixer, using paddle attachment. Add vanilla and sugar and beat on medium speed for a minute or two. Add eggs, one at a time, beating each until just incorporated. Scrape sides of bowl, as necessary, to keep mixture smooth. Beat at high speed until mixture is light and creamy, about 1 minute. Turn mixer to low speed. Add dry ingredients in three additions and sour cream in two additions, beating only until smooth after each addition.
4) Spread a thin layer of batter in bottom of prepared pan. This will be easier to do if you use a small spoon to drop batter into pan and then smooth it together. Top with 1/3 of nut mixture. Repeat until you have 4 layers of batter and three layers of nut filling. The top layer will be batter. Bake 50 to 60 minutes, or until cake tester inserted in center of cake comes out clean. Remove from oven and cool for 5 minutes.

Now enjoy a slice with a cup of coffee!

Thanks for visiting!  






StoneGable

12 comments:

  1. It sound absolutely perfect for this time of year. Thanks for sharing.

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  2. I'm always looking for good coffee cake recipes. Thanks for sharing this again!

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  3. Yum! I love anything like this with cinnamon-y goodness. Thanks for sharing the recipe.

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  4. This has everything I love in it! Sounds so good! Will have to try it! ...and that dish is one pretty piece! :)

    Hope you are having a great weekend!

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  5. This looks absolutely delicious! A coffee cake is good any time of year but fall does seem like the perfect season for enjoying it.

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  6. A piece of that delish cake and a cup of hot coffee are just what I need right now! My laptop crashed, so I'm sitting in the freezing basement using the dinosaur computer. AND my coffee maker died suddenly this morning, so I haven't had my caffiene fix yet. I hope the day "perks" up. :@

    Thanks for sharing the recipe!

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  7. Well I have my coffee, now all i need is a piece of that yummy looking coffee cake!

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  8. Hi Kelly! So glad I stumbled on your blog through Katie's Rose Cottage...Love your recipes, and can't wait to try the Budapest coffee cake. Your right, with the cooler temps. It sounds like the perfect thing to bake. I would love for you to stop by and enter my "Paris Mondays"s monthly giveaway or just to say hi! xo's Pam

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  9. This looks delicious - can't wait to try!!

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  10. Ooooh that looks so good Kelly and I love the way you took the photo and the plate/saucer in pink is so pretty. I've got a carrot cake recipe i've been craving and i think i will make that soon! Hopefully i can update soon with a nice photo of it {yum}

    I just emailed you :)

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  11. OH -- have to try this! I'm Hungarian so this caught my attention right away!

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