Hungarian Coffee Cake Loaf
Feb 22, 2025 03:39 AM
Alovely coffee cake loaf with layers of a nut, raisin, brown sugar, cinnamon and cocoa filling in a tender vanilla loaf. This coffee cake loaf keeps for days on the counter!
This Hungarian coffee cake loaf is adapted from a Maida Heatter recipe called Budapest Coffee Cake. She makes it as a large bundt cake with a sweet icing sugar glaze. For my version, I’ve scaled the cake down to loaf size and skipped the glaze for longer and easier storage.
The resulting coffee cake loaf is just as delicious but in a format perfect for having on the counter to easily enjoy a slice with your morning or afternoon cuppa.
Ingredients:
Nut Filling
- 6 Tablespoons dark brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons cocoa powder, Dutch-processed recommended
- 1 1/2 Tablespoons raisins, finely chopped
- 1/2 cup walnuts, finely chopped
Cake
- 1 1/2 cups all-purpose flour, spooned and levelled
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon fine salt, reduce to a pinch if using salted butter
- 6 Tablespoons unsalted butter, cold, cut into 6 pieces
- 1 teaspoon vanilla extract
- 3/4 cups white granulated sugar
- 1 1/2 large eggs
- 1 cup full-fat sour cream (14% b.f.), or full-fat plain yogurt
Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
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