Hungarian Coffee Cake

For the filling, 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.

For the topping, mix together sugar and cinnamon or cocoa and set aside.

For the cake, 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.

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. 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.

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.

This recipe yields 10 to 12 servings.

Each of 12 servings: 537 calories ; 403 mg sodium; 121 mg cholesterol; 27 grams fat; 65 grams carbohydrates; 8 grams protein; 0.50 gram fiber.