Budapest Coffee Cake Bundt

Layers of goodness: 
3/4 cup dark brown sugar
1 tablespoon cinnamon
1 tablespoon cocoa (I used a Callebaut Dutch processed cocoa)
3 tablespoons currants or finely chopped raisins (I used raisins)
1 cup toasted walnuts (I used Trader Joe's California Walnuts baking pieces)

3 cups sifted all-purpose flour (Sift the flour first and then measure it)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 sticks butter, room temperature
2 teaspoons vanilla
1 1/2 cups sugar
3 large eggs, room temperature
2 cups sour cream (16 ounces), room temperature

2 cups powdered sugar
1 teaspoon vanilla extract
2-3 tablespoons hot milk 

Oven: Preheat oven to 375 degrees.

Pan: 12-cup Bundt pan. Spray with Pam with Flour or Baker's Joy, or butter and flour pan generously. 

1. Layers of goodness (filling): Combine brown sugar, cinnamon and cocoa in a small bowl. Stir in nuts and currants or raisins. Set aside.

2. Dry ingredients: Combine flour, baking soda, baking powder and salt into a large bowl. 

3. Cream: Using a stand mixer with paddle attachment, cream the butter with sugar until light and fluffy. Add vanilla. Add one egg at a time. Scrape sides of bowl. Beat at high speed until mixture is light and creamy, about 1 minute. 

4. Combine dry & wet: On low speed, add dry ingredients in three additions and sour cream in two additions, beating only until smooth after each addition.

5. Bundt Pan: Spread a thin layer of batter in bottom of prepared pan. This will be easier to do if you use a small spoon to drop batter into pan and then smooth it together. Top with 1/3 of nut mixture. Repeat until you have 4 layers of batter and three layers of nut filling. The top layer will be batter. 

6. Bake: Place pan in the oven (never put a Bundt pan on a tray - air needs to circulate through the hole in the center of the Bundt pan). Bake until a skewer inserted comes out clean or with just a few crumbs, about 50 to 60 minutes. Remove and let cool on rack for 5 minutes. 

7. Glaze: Combine powdered sugar, vanilla and milk in a small bowl. Mix well. Mixture should have consistency of a thick cream sauce. Spread wax paper underneath a cooling rack. Invert cake on cooling rack. Remove pan. Pour glaze over cake, letting it run down sides, while still hot. When glaze is set, transfer cake to a serving plate. Serve warm or room temp. 

October 22, 2011

From Maida Heatter's Book of Great Desserts (Find it in your library here or on Amazon)