Hungarian Coffee Cake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Mix flour, brown sugar, white sugar, butter, and salt together in a bowl until crumbly. Measure 1 cup mixture and set aside for later use.
• Stir buttermilk, eggs, and baking soda into crumbly mixture until batter is smooth. Pour batter into the prepared baking dish. Sprinkle reserved crumbly mixture over top of batter; top with cinnamon.
• Bake in the preheated oven until a toothpick inserted in the middle comes out clean, 45 to 50 minutes.

Steps:

• Dissolve yeast in the warm water. Melt butter.
• Sift flour with 3/4 C of the sugar and the salt into a large bowl.
• Beat egg yolks until thick and light; blend in the sour cream and melted butter; stir in the dissolved yeast.
• Gradually stir the egg yolk mixture into the dry ingredients, mixing to make a soft, smooth dough. Turn out on a lightly floured board and knead for 5 minutes, or uintil the dough is smooth. Turn into a bowl, cover, and let rise until almost doubled in bulk.
• Prepare cheese filling. Cream the cheese until light and blend in the remaining 1/2 C sugar. Add the whole eggs, one at a time, and beat until smooth. Blend in vanilla.
• Punch down dough and knead a few minutes. Lightly flour a board; roll out dough into a large circle, about 18 inches in diameter, and lay it over a greased 3-quart ring mold (you may use two 9" ring molds. Roll 1/2 dough 13" thick for each 9" ring mold). Fit the dough down into the bottom and the sides of the ring mold, being careful not to poke holes in it, and let it hang over the outside. Pour in the cheese filling (1/2 cheese fill for each 9" ring mold).
• Lift outside edges of the dougn, and lap it over the filling, sealing to the inside ring of dough. Cut a cross in the dough which covers the center of the ring mold and fold each triangle formed back over the ring, completely encasing the filling.
• Let rise until doubled in bulk or until the dough comes to the top of the pan.
• Bake in a moderate oven (350 degrees) for 40 minutes, or until golden brown and a toothpick inserted comes out clean. (For 9" ring mold, bake for 30 minutes.) Let cool for 10 minutes, then turn out with top side down onto a rack.
• When bread ring is cool, heat jam until it runs easily; carefully spoon jam over the ring. When set, dust lightly with powdered sugar by shaking about 2 tbsp sugar through a sieve. To serve, slice the ring in 1" wedges.

Steps:

• Soak poppy seed in buttermilk for twenty minutes.
• Cream butter and sugar, add egg yolks, vanilla and beat well.
• In separate bowl - the flour, baking soda and baking powder using a whisk to mix).
• Add the dry ingredients alternately with the buttermilk/poppy mix.
• Beat eggs, fold in the stiffly beaten egg whites
• In a greased angel food pan (I use a bundt pan) spread batter in layers sprinkling each layer with the sugar/cocoa/cinnamon mix and swirl with a knife.
• Bake one hour at 350 degrees or until toothpick come out clean.

Steps:

• Into a food processor, place flours, lemon rinds, 1 tablespoon of powdered sugar and butter. Process until mixture is crumbly. Set aside.
• In small bowl, warm milk to about 115°F stir in remaining tablespoon of powdered sugar and package of yeast. Let sit until bubbly (about 10 minutes).
• Separate 4 eggs - beat yolks and refrigerate whites, to save for filling.
• Add yolks to the yeast mixture.
• In large bowl place flour/butter crumbles and pour eggs/yeast over top.
• Keeping it inside the bowl, mix and knead the dough one handed (use both hands if necessary) until smooth - IMPORTANT: dough will be very gooey and sticky- DO NOT add more flour, just work the bumps out.
• Once dough is smooth - cover bowl tightly with plastic and refrigerate overnight (or at least 4 hours).
• Now work on your filling:.
• Place walnuts, powdered sugar and cocoa into food processor. Chop until walnuts are finally grounded.
• Transfer to a bowl and let sit inside refrigerator until dough is ready.
• When dough is ready: Heavily flour your work surface. (I like to spread out a large cheese cloth on my surface and flour it.).
• Remove dough from bowl and roll out into a large rectangle.
• Once that is formed, remove egg whites and whip them in a bowl until stiff peaks form.
• Fold in the grounded nut mixture.
• Spread this filling over the dough rectangle and starting at one side, roll it up like a jelly roll. (this is when it helps to have the cheese cloth under it.).
• Seal the finishing edge with a bit of water.
• Now lift it carefully and place it into a well greased and floured bundt pan. (this task can be done alone, but helps if you have someone to help you lift the roll.).
• Set pan in a cold oven to continue to rise for 2 1/2 hours or until dough is near the rim of the pan.
• Now bake at 325°F for 1 hour and 15 minutes. If during that time the top begins to get too dark before it's ready, lay a piece of foil over the top.
• Allow it cool, then turn out carefully.
• Serve plain or sprinkle with powdered sugar.
• Refrigerate uneaten portions to maintain freshness. Slices are good cold or warmed in the microwave.
• Enjoy!

Steps:

• Preheat oven to 350.
• Combine oil, eggs and milk in a medium bowl. Mix dry ingredients in large bowl.
• Mix wet ingredients into the flour mixture until combined.
• Spread batter into a sprayed 9 x 13 baking pan. Combine topping ingredients and sprinkle over batter.
• Bake for 35 minutes. Let cool about 15 minutes before eating.

Steps:

• Preheat oven to 350°F.
• Butter a 10x4-inch tube pan and sprinkle with bread crumbs.
• In a medium size bowl, beat butter and 1/2 cup sugar at medium speed until light and fluffy (about 2 minutes).
• Add egg yolks and beat until light and fluffy.
• Gradually beat in flour and salt.
• In a separate bowl, beat egg whites until foamy.
• On high speed, beat 1/4 cup sugar into whites, 2 tablespoons at a time, until they are stiff and glossy.
• Gently fold beaten whites into batter.
• Spread batter evenly in pan, top with cherries.
• Bake at 350°F for about 35-40 minutes.
• or until cake is set and toothpick comes out clean.
• Cool in pan for 5 minutes, loosen sides and remove from pan.
• Cool completely on rack, drizzle cooled cake with almond glaze.
• ---Almond Glaze---.
• Mix powdered sugar, almond extract and water (1 teaspoon at a time) until smooth and the consistency of a thin syrup.