Wednesday, November 24, 2010

Saint Elizabeth of Hungary's Crown Coffe Cake Fease Day 11/17/2010

Hungarian Coffee Cake

1 t. cinnamon

1/2 c. brown sugar (not packed)

1/4 c. chopped walnuts or pecans (optional)

1 c. butter, softened

2 c. granulated 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 Bundt or ring pan.

Combine cinnamon, brown sugar and nuts. Reserve.

Cream butter and granulated 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.

Cool for 10 minutes in pan and then turn out onto a rack or plate.

Cool completely.

Frost with white glaze and top with colorful gumdrops.


2 T. butter, melted

2 c. powdered sugar

2 - 4 T. milk

1 t. vanilla extract

To prepare the glaze,

mix in a bowl all ingredients until a thick drizzling consistency,

adding a few more drops of milk if necessary.

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