BUDAPEST COFFEE CAKE
Recipe By :MAIDA HEATTER
Serving Size : 12
NUT FILLING:
3/4 cup firmly packed dark brown sugar
1 tablespoon cinnamon
1 tablespoon unsweetened cocoa powder
2 tablespoons dried currants -- or raisins, coarsely chopped (2 to 3)
3 1/2 ounces walnuts -- (1 cup) cut fine
CAKE BATTER:
3 cups sifted all purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
6 ounces butter -- (1 1/2 sticks)
2 teaspoons vanilla extract
1 1/2 cups sugar
3 eggs
2 cups sour cream
GLAZE:
2 cups confectioners' sugar
1 teaspoon vanilla extract
2 tablespoons hot milk -- (2 to 3)
Nut Filling:
In a small bowl stir brown sugar,cinnamon and cocoa to mix thoroughly.Stir in the currants or raisins and then the walnuts and set aside.
Cake Batter:
Adjust rack one third up from bottom of oven.Preheat oven to 375 degrees.Butter a 10-inch (12 to 14 cup capacity)Bundt pan(This is best baked in a Bundt pan but a tube pan of similar size may be substituted.)Even if the pan is non-stick it should be buttered for this recipe.
Sift together flour, baking powder,baking soda and salt. Set aside.In a large bowl of electric mixer beat the butter to soften a bit.Add vanilla and sugar and beat for a minute or two.Add eggs individually,beaten until thoroughly incorporated after each.Scrape bowl with a rubber spatula as necessary to keep mixture smooth,and b eat briefly at high speed for a minute or so until mixture is very smooth.
On lowest speed alternately add dry ingredients in three additions and sour cream in two additions,continue to scrape the bowl as necessary with the rubber spatula and beating only until smooth after each addition.
Spread a thin layer of batter in the bottom of the pan.Sprinkle very generously with about 1/3 of the nut filling.Continue making layers,four of the batter and three of the filling. The top layer should be batter. It will take a bit of patience to spread the batter thin.It will be easier if the batter is placed on by many small spoonfuls and then spread with the back of a spoon,instead of being dropped on in 2 or 3 large amounts.
Bake for about 1 hour or until cake tester comes out dry and the top feels firm and springy. Be sure it is done.Remove from oven.Leave cake in pan for 5 minutes, no longer. The cake should be hot when glaze is applied.Meanwhile, prepare glaze.
Glaze:
In a small bowl,with a rubber spatula,mix sugar with vanilla and about 2 tablespoons of the hot milk. Very gradually add more milk,just a bit at a time,using only enough to make a semifluid mixture about as thick as thick cream sauce.
Cover cake with rack and invert over a large piece of wax paper or aluminum foil.Remover pan leaving cake upside down.Immediately pour on the glaze-just pour it on quickly,don't spread it out or work over it-and let it run down the sides unevenly.
When glaze has set,use a large spatula to transfer cake to cake plate. Serve the cake while still slightly warm or after it has cooled completely--even the next day
Source:
"MAIDA HEATTER'S BOOK OF GREAT DESSERTS"
Recipe By :MAIDA HEATTER
Serving Size : 12
NUT FILLING:
3/4 cup firmly packed dark brown sugar
1 tablespoon cinnamon
1 tablespoon unsweetened cocoa powder
2 tablespoons dried currants -- or raisins, coarsely chopped (2 to 3)
3 1/2 ounces walnuts -- (1 cup) cut fine
CAKE BATTER:
3 cups sifted all purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
6 ounces butter -- (1 1/2 sticks)
2 teaspoons vanilla extract
1 1/2 cups sugar
3 eggs
2 cups sour cream
GLAZE:
2 cups confectioners' sugar
1 teaspoon vanilla extract
2 tablespoons hot milk -- (2 to 3)
Nut Filling:
In a small bowl stir brown sugar,cinnamon and cocoa to mix thoroughly.Stir in the currants or raisins and then the walnuts and set aside.
Cake Batter:
Adjust rack one third up from bottom of oven.Preheat oven to 375 degrees.Butter a 10-inch (12 to 14 cup capacity)Bundt pan(This is best baked in a Bundt pan but a tube pan of similar size may be substituted.)Even if the pan is non-stick it should be buttered for this recipe.
Sift together flour, baking powder,baking soda and salt. Set aside.In a large bowl of electric mixer beat the butter to soften a bit.Add vanilla and sugar and beat for a minute or two.Add eggs individually,beaten until thoroughly incorporated after each.Scrape bowl with a rubber spatula as necessary to keep mixture smooth,and b eat briefly at high speed for a minute or so until mixture is very smooth.
On lowest speed alternately add dry ingredients in three additions and sour cream in two additions,continue to scrape the bowl as necessary with the rubber spatula and beating only until smooth after each addition.
Spread a thin layer of batter in the bottom of the pan.Sprinkle very generously with about 1/3 of the nut filling.Continue making layers,four of the batter and three of the filling. The top layer should be batter. It will take a bit of patience to spread the batter thin.It will be easier if the batter is placed on by many small spoonfuls and then spread with the back of a spoon,instead of being dropped on in 2 or 3 large amounts.
Bake for about 1 hour or until cake tester comes out dry and the top feels firm and springy. Be sure it is done.Remove from oven.Leave cake in pan for 5 minutes, no longer. The cake should be hot when glaze is applied.Meanwhile, prepare glaze.
Glaze:
In a small bowl,with a rubber spatula,mix sugar with vanilla and about 2 tablespoons of the hot milk. Very gradually add more milk,just a bit at a time,using only enough to make a semifluid mixture about as thick as thick cream sauce.
Cover cake with rack and invert over a large piece of wax paper or aluminum foil.Remover pan leaving cake upside down.Immediately pour on the glaze-just pour it on quickly,don't spread it out or work over it-and let it run down the sides unevenly.
When glaze has set,use a large spatula to transfer cake to cake plate. Serve the cake while still slightly warm or after it has cooled completely--even the next day
Source:
"MAIDA HEATTER'S BOOK OF GREAT DESSERTS"