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Budapest Coffee Cake




Source of Recipe


Internet


List of Ingredients




3 c. plain flour, sifted
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. salt
3/4 c. butter
2 tsp. vanilla extract
1 1/2 c. sugar
3 eggs
2 c. sour cream

FILLING:
3/4 c. dark brown sugar
1 tbsp. cinnamon
1 tbsp. cocoa
2-3 tbsp. raisins
1 c. pecans, finely chopped

GLAZE:
2 c. confectioners' sugar
1 tsp. vanilla extract
2-3 tbsp. hot milk


Recipe



Preheat oven to 375 degrees. Combine all filling ingredients; set aside.

Sift flour, baking powder, soda and salt. With electric mixer, cream butter well. Add vanilla and sugar; beat 2 minutes. Add eggs, one at a time, beating thoroughly after each. On low speed, add dry ingredients alternately with sour cream. Beat only until smooth after each addition.

Grease a 10-inch bundt or tube pan thoroughly, even if it is Teflon. Spread a thin layer of batter on bottom of pan. Sprinkle with 1/3 of the filling. Continue to layer so there are 4 layers of batter and 3 of filling. Top should be batter. For best results in spreading batter, drop small spoonfuls over filling and spread with back of spoon. Bake 50 to 60 minutes. Remove from oven and cool 5 minutes, no longer.

Invert on a piece of waxed paper. Make glaze by combining milk and sugar. Slowly add hot milk until glaze is the consistency of thick cream sauce. While cake is hot, quickly pour glaze over the cake. Don't spread glaze. When cool, cover and refrigerate until ready to serve.