Some of my favorite cookbooks look like this:
The cover is dirty and the pages are bent and when I flip through it, my fingers just stop at my favorite recipes. I put this cookbook together seven or eight years ago when Doug's brother got married. I requested recipes from all of their family and then copied them and bound them with kitchen twine. Quaint but priceless. I've done it a few times since for other new brides and I enjoy all of them.
This recipe is on one of those pages my fingers skip to. I've made it over and over. Yesterday I made it for a friend who had surgery last week, and sent it over with a pound of my favorite brew.
It's a very basic coffee cake, can be eaten for breakfast or dessert, but is one you will go back to for its richness (butter and sour cream) and flavor combination (cinnamon, vanilla, butter, nuts). If you don't usually make cake from scratch, give it a try. I guarantee it's almost as easy as a box mix, but so much better tasting. The recipe came from Doug's Aunt Nancy, and don't ask me why it's Hungarian -- sorry, no idea.
Hungarian Coffee Cake
1 t. cinnamon
1/2 c. brown sugar (not packed)
1/4 c. chopped walnuts or pecans*
1 c. butter, softened
2 c. sugar
2 eggs
1 t. vanilla
1 c. sour cream
2 c. flour
1 1/2 t. baking powder
Preheat oven to 350 degrees F.
Grease and flour a 13 x 9 pan or a Bundt pan.
Combine cinnamon, brown sugar and nuts. Reserve.
Cream butter and sugar.
Add eggs and beat well.
Add vanilla and sour cream and mix.
Add flour and baking powder and beat for a minute or so until well combined.
Spread half of batter into prepared pan.
Sprinkle half of nut mixture over batter (try to avoid getting sugar against the pan).
Spread remaining batter over nut mixture.
Sprinkle remaining nut mixture over the top.
Bake for 45 to 60 minutes until toothpick comes out clean.
Do not overbake.
If using a Bundt pan,
cool for 10 minutes in pan and then turn out onto a rack or plate.
Cool completely.
I sprinkle it with a little powdered sugar and a sprinkle of cinnamon.
.
* When I make this for my family or to take to a pot luck,
I omit the nuts for allergy reasons.
It's fine without, but divine with.
.
1 t. cinnamon
1/2 c. brown sugar (not packed)
1/4 c. chopped walnuts or pecans*
1 c. butter, softened
2 c. sugar
2 eggs
1 t. vanilla
1 c. sour cream
2 c. flour
1 1/2 t. baking powder
Preheat oven to 350 degrees F.
Grease and flour a 13 x 9 pan or a Bundt pan.
Combine cinnamon, brown sugar and nuts. Reserve.
Cream butter and sugar.
Add eggs and beat well.
Add vanilla and sour cream and mix.
Add flour and baking powder and beat for a minute or so until well combined.
Spread half of batter into prepared pan.
Sprinkle half of nut mixture over batter (try to avoid getting sugar against the pan).
Spread remaining batter over nut mixture.
Sprinkle remaining nut mixture over the top.
Bake for 45 to 60 minutes until toothpick comes out clean.
Do not overbake.
If using a Bundt pan,
cool for 10 minutes in pan and then turn out onto a rack or plate.
Cool completely.
I sprinkle it with a little powdered sugar and a sprinkle of cinnamon.
.
* When I make this for my family or to take to a pot luck,
I omit the nuts for allergy reasons.
It's fine without, but divine with.
.
3 comments:
Thanks for posting this. It has made me suddenly homesick for the days I would spend at my Hungarian great-grandma's elbow watching her cook and bake the day away. I think I'll make this cake this weekend and share some stories with my boys!
I'm glad you found it Melanie. Thanks for stopping by!
I've made this delicious cake many times and everyone enjoys it so much! I had to tell you that I had a brainstorm to try something new and my husband and children love it. I added two tablespoons of unsweetened cocoa to the cinnamon mixture and then used cocoa instead of flour for coating the pan. Yummy! We still love the original but I will try the cocoa version again, maybe at Christmas. Thank you so much for this delicious recipe. I always credit your blog when people ask me. :)
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