Maida Heatter's Budapest Coffee Cake

• Vegetarian

• Produce

  • 2 tbsp Raisins

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 3 cups All-purpose flour
  • 1 1/2 tsp Baking powder
  • 1 1/2 tsp Baking soda
  • 3/4 cup Brown sugar, firmly packed dark
  • 1 tbsp Cinnamon
  • 1 tbsp Cocoa, unsweetened
  • 2 cups Confectioners' sugar
  • 1/2 tsp Salt
  • 1 1/2 cups Sugar
  • 3 tsp Vanilla extract

• Nuts & Seeds

  • 1 cup Walnuts, toasted

• Dairy

  • 6 oz Butter
  • 2 tbsp Milk, hot
  • 2 cups Sour cream

Found on food52.com

Description

Ingredients

• 3/4 cup firmly packed dark brown sugar
• 1 tablespoon cinnamon
• 1 tablespoon unsweetened cocoa
• 2 to 3 tablespoons raisins, coarsely chopped
• 1 cup toasted walnuts, finely chopped
• 3 cups sifted all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 6 ounces (1 1/2 sticks) butter, at room temperature
• 3 teaspoons vanilla extract, vanilla
• 1 1/2 cups sugar
• 3 eggs, at room temperature
• 2 cups sour cream, at room temperature
• 2 cups confectioners sugar
• 2 to 3 tablespoons hot milk

Directions

• In a small bowl, mix together all of the ingredients. Set aside.
• Preheat the oven to 350° F and butter a 10-inch Bundt pan.
• Into a large bowl, sift flour, baking soda, baking powder, and salt. Using a paddle attachment of a stand mixer, cream the butter. Add 2 teaspoons of the vanilla and the sugar and beat on medium speed for a minute or two.
• Add eggs, one at a time, beating each until just incorporated. Scrape down sides of bowl, as necessary, to keep mixture smooth. Beat at high speed until mixture is light and creamy, about 1 minute.
• Turn mixer to low speed. Add dry ingredients in three additions and sour cream in two additions, beating only until smooth after each addition.
• Spread a thin layer of batter in bottom of prepared pan. Sometimes it’s easier to use a small spoon to drop some batter into pan, and then to smooth it together. Top with 1/3 of nut mixture. Repeat until you have 4 layers of batter into pan and smooth it together. Top layer will be batter.
• Bake 50 to 60 minutes, or until cake tester inserted in center of cake comes clean. Remove from oven and cool for 5 minutes, then turn out and re-invert on a rack.
• Combine confectioners sugar, hot milk, and remaining 1 teaspoon vanilla extract in a small bowl. Mix well, Mixture should have the consistency of a thick cream sauce. Place a sheet of wax paper underneath a cooling rack. Pour glaze over cake, letting it run down the sides, while still hot. When glaze is set, transfer cake to a serving plate.
• Serve cake warm or at room temperature.