0 (0)

Breakfasts, Desserts

Hungarian Coffee Cake

Most people approach coffee or tea and an accompanying treat in one of a few ways. Either you are (a) the dainty sip-and-nibble sort, (b) the expedient bite-and-gulp variety or (c) an eat-first, wash-it-all-down-later type. Where we converge is in ... Read more

Total time: 1 hour 30 minutes | Serves 10 to 12


  • 1/2 cup almonds
  • 1/4 cup brown sugar, packed
  • 2 teaspoons cocoa powder
  • 1/2 cup chocolate chips
  • 1 teaspoon ground cinnamon
  • 1/2 cup raisins
  • 1/3 cup apricot jam

Step 1Toast almonds in skillet over medium-low heat until color darkens slightly and nuts become very aromatic, about 10 minutes, stirring frequently. Chop fine. Combine brown sugar, cocoa, chocolate chips, cinnamon, raisins, almonds and jam. Set aside.


  • 1 tablespoon granulated sugar
  • 1/2 teaspoon cinnamon or 1 teaspoon cocoa

Step 1Mix together sugar and cinnamon or cocoa and set aside.


  • 1 cup (2 sticks) butter
  • 1 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 3 cups flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • Ground cinnamon
  • Ground mace
  • Shortening, for greasing
  • 1 to 2 tablespoons powdered sugar, for garnish

Step 1Cream butter at medium speed until softened and add brown and granulated sugars. Blend until fluffy. Add eggs and vanilla, and mix thoroughly. Stir in sour cream.

Step 2In separate bowl, stir together flour, baking powder, baking soda, salt, dash cinnamon and dash mace. Fold into batter, mixing well at low speed of mixer.

Step 3Spread half of batter evenly in bottom of greased 9- or 10-inch tube pan. Spread all of Filling on top, keeping it away from outside and inside edges of pan. Pour over remaining batter. Sprinkle with Topping.

Step 4Bake at 350 degrees until toothpick inserted in center comes out clean, 50 minutes to 1 hour. Cool in pan 10 minutes before removing. Dust with powdered sugar before serving.

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Breakfasts

Zynodoa's bruleed cast iron cornbread
Baked oatmeal and apple squares
Heirloom Bakery and Cafe's sour cream coffeecake
Maple Drive lemon poppy seed scones