Try this Budapest Coffee Cake recipe, or contribute your own.
Suggest a better descriptionadjust oven rack to lower third of the oven. Preheat oven to 375 degrees F. Butter a 10 inch Bundt pan. Set aside.
To make filling, combine brown sugar, cinnamon, and cocoa in a small bowl. Mix thoroughly. Stir in toasted walnuts and chopped raisins. Set aside.
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 until just incorporated. Scrape sides of bowl, as necessary, to keep mixture smooth. Beat at high speed until mixture is light and creamy, about one 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.
Spread a thin layer of batter in the bottom of the prepared Bundt pan. This will be easier to do if you use a small spoon to drop the batter into the pan and smooth it together. Top with 1/3 of the nut mixture. Repeat until you have four layers of batter and three layers of nut filling. The top layer will be batter. Bake 45-55 minutes or until a cake tester inserted in the center of the cake comes out clean. Remove from the oven and cool for 5 minutes.
To make glaze, combine powdered sugar, vanilla, and milk in a small bowl. Mix well. Mixture should have the consistency of a thick cream sauce.
Spread wax paper underneath the cooling rack. Invert cake on the cooling rack. Remove pan. Pour glaze over the cake, letting it run down the sides while cake is still hot. When glaze is set, transfer cake to a serving plate. Cake may be served warm or at room temperature.
gourmet club spring 2015
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (266g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 960 | ||
Calories from Fat: 612 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 68g | 91 % | |
Saturated Fat 29.1g | 146 % | |
Monounsaturated Fat 23.9g | ||
Polyunsanturated Fat 9.8g | ||
Cholesterol 367.9mg | 113 % | |
Sodium 366.6mg | 13 % | |
Potassium 324.3mg | 9 % | |
Total Carbohydrate 63.3g | 19 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 61.2g | ||
Protein 15.4g | 22 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 960
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