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Budapest Coffeecake

  • 1serving

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Source: www.tastebook.comReport recipe

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Ingredients Jump to Instructions ↓

  1. Nut filling

  2. 3/4 cup dark brown sugar

  3. 1 Tbs cinnamon

  4. 1 Tbs powdered unsweetened cocoa

  5. 2-3 Tbs currant s or raisins

  6. 3 1/2 oz walnut s Cake batter

  7. 3 c. flour

  8. 1 1/2 tsp. baking powder

  9. 1 1/2 tsp. baking soda

  10. 1/2 tsp. salt

  11. 6 oz. butter

  12. 2 tsp. vanilla

  13. 1 1/2 c. sugar

  14. 3 egg s

  15. 2 cups sour cream

Instructions Jump to Ingredients ↑

  1. Make nut filling: In a bowl, stir brown sugar, cinnamon, and cocoa to mix. Stir in currants/raisins and then walnuts. Set aside.

  2. Make cake batter: Adjust rack in oven ⅓ up from the bottom. Preheat oven to 375 F. Butter 10" bundt pan. Stir first 4 ingredients and put aside. In large bowl, cream butter and then add vanilla and sugar. Beat. Add eggs individually. Beat mixture until light and creamy on low speed, add dry ingredients in 3 additions and sour cream in 2 additions. Beat until smooth.

  3. Spread a thin layer of batter in bottom of pan. Sprinkly ⅓c. nut filling. Continue making layers, 4 of batter and 3 of nut filling. The top layer should be batter. Bake 50-60 minutes.

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