Maida Heatters Budapest Coffee Cake Recipes
MAIDA HEATTER'S BUDAPEST COFFEE CAKE
Leave it to The Queen of Cake herself, Maida Heatter, to give us a giant bundt of a Budapest coffee cake recipe that doesn't need to hide behind a crumb layer.
Provided by Sarah Jampel
Categories Breakfast
Yield Makes one giant bundt
Number Of Ingredients 16
Steps:
- 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.
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