JUDY FISHMAN'S BUDAPEST COFFEE CAKE

JUDY FISHMAN'S BUDAPEST COFFEE CAKE
JUDY FISHMAN'S BUDAPEST COFFEE CAKE

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • NUT FILLING

  • 3/4

    cup dark brown sugar

  • 1

    tbs. cinnamon

  • 1

    tbs. unsweetened powdered cocoa

  • 2-3

    tbs. raisins

  • 1

    cup walnuts (optional)

  • CAKE

  • 3

    cups sifted flour

  • 1 1/2

    tsp. baking powder

  • 1 1/2

    tsp. baking soda

  • 1/2

    tsp. salt

  • 10

    tbs. butter

  • 2

    tsps. vanilla

  • 1 1/2

    cup sugar

  • 3

    eggs

  • 2

    cups sour cream

  • GLAZE

  • 1

    cup 10X sugar

  • 2

    tsp. vanilla

  • 2

    tbs. hot milk

Directions

Preheat oven to 375 degrees. Butter bundt pan. Sift dry ingredients. In mixer, cream butter. Add vanilla and sugar. Beat for 2 minutes. Add eggs individually until incorporated after each one. Beat on high for 2 minutes. On low speed, add dry ingredients alternately with sour cream. Spread thin layer of batter in pan. Sprinkle 1/3 of filling over batter. Continue to layer, using 4 layers of batter and three of filling. Bake for 50 - 60 minutes. Leave cake in pan for 8 minutes. Add glaze on rack. GLAZE Mix all ingredients of glaze and pour on cake while cake is hot.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: