Lithuanian Coffee Cake Recipes

LITHUANIAN COFFEE CAKE

Steps:

• Prepare the filling by combining the filling ingredients in a small bowl.
• Stir to combine well.
• Set aside.
• Preheat the oven to 350 degrees.
• For the cake, cream the butter and sugar in a mixing bowl, using a hand mixer on medium speed for 45 seconds.
• Scrape down the sides with a rubber spatula.
• Add the eggs and beat for 30 seconds.
• Scrape down the sides of the bowl.
• Add the coffee, vanilla extract, and sour cream.
• Beat on low speed for 30 seconds, until well creamed.
• Scrape down the sides of the bowl.
• In a separate mixing bowl, sift together the flour, baking soda, and baking powder.
• Pour the creamed mixture over the top of the flour mixture, scraping the bowl well.
• Mix on low speed for 45 seconds just to combine, stopping to scrape down the sides of the bowl.
• Prepare a 10-cup bundt pan, either by thoroughly spraying with nonstick cooking spray or greasing with shortening and flouring the pan.
• Pour in half the batter.
• Sprinkle half the filling evenly over the top of the batter.
• Pour the remaining batter evenly over the filling.
• Use a rubber spatula to scrape the batter from the bowl and smooth the batter.
• Sprinkle the remaining filling evenly over the batter.
• Bake in the center of the oven for 50 to 55 minutes, until a cake tester inserted in the center comes out clean.
• Remove the cake from the oven and let it cool in the pan for 5 minutes; then turn it out onto a plate.
• Serve warm or cooled to room temperature, drizzled with a glaze, frosted with Buttercream Frosting or sprinkled with powdered sugar.
• Buttercream Frosting:.
• MAKES ENOUGH TO FROST A LARGE BUNDT CAKE.
• Using a hand mixer on medium speed, beat together the butter and margarine about 3 minutes, or until light and creamy.
• Scrape down the sides of the bowl with a rubber spatula as needed.
• Add the confectioners' sugar, 1/2 cup at a time, beating about 2 minutes after each addition, until light and creamy.
• Beat in the vanilla extract.

CLAIRE'S LITHUANIAN COFFEE CAKE

Steps:

• Prepare the filling by combining the filling ingredients in a small bowl. Stir to combine well. Set aside. Preheat oven to 350 degrees. For cake, cream the butter and sugar in a mixing bowl, using a hand mixer on medium speed for 45 seconds. Scrape down the sides with a rubber spatula. Add eggs, and beat for 30 seconds. Scrape down the sides of the bowl. Add the coffee, vanilla extract and sour cream. Beat on low for 30 seconds, until well creamed. Scrape down the sides of the bowl. In a separate mixing bowl, sift together the flour, baking soda and baking powder. Pour the creamed mixture over the top of the flour mixture, scraping the bowl well. Mix on low speed for 45 seconds, just to combine, stopping to scrape down the sides of the bowl. Prepare a 10-cup bundt pan, either by thoroughly spraying with a nonstick cooking spray or greasing with shortening and flouring the pan. Pour in half the batter. Sprinkle half the filling evenly over the top of the batter. Pour the remaining batter evenly over the filling. Use a rubber spatula to scrape the batter from the bowl and smooth the batter. Sprinkle the remaining filling over the batter. Bake in the center of the oven for 50 to 55 minutes, until a cake tester inserted in the center comes out clean. Remove the cake from the oven and let it cool in the pan for 5 minutes; then turn it out onto a plate. Serve warm or cooled to room temperature, drizzled with a glaze, frosted with buttercream frosting or sprinkled with powdered sugar

ITALIAN LEMON COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 6-cup, 7-1/2x3-inch Bundt® pan. Sprinkle almonds evenly around the bottom of the pan. Set aside.
• Beat eggs and sugar with an electric mixer in a large bowl. Add oil, lemon juice, and lemon zest; mix until well combined. Gradually beat in flour until it has been incorporated. Add Lievito and mix well. Pour batter evenly into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 30 minutes. Let cool for 10 minutes. Run a knife down the sides of the pan to assist in releasing the cake from the pan. Place in the freezer for 20 minutes. Remove from the freezer and invert cake onto a serving platter.
• Mix powdered sugar and lemon juice in a small bowl until glaze is smooth. Place glaze in a small resealable bag and snip the corner of the bag. Drizzle glaze over the top of the cake.

HUNGARIAN COFFEE CAKE

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.