Friday, February 26, 2010

Hungarian Coffee Cake


I don't know why this is called a cake which by right should be bread, but it certainly lives up to its name, great with a cup of hot coffee or tea!  Sweet crunchy crust with nutty almonds and soft cottony bread ....




Pieces of dough are shaped into walnut size, rolled in melted butter/margarine, or olive oil,  placed in a tube tin ( I used a chiffon cake tin), layer by layer, add sprinklings of brown sugar and raisins, leave to prove.
After proving for about 40 mins. ........ they're now double in size, ready to go into the oven.


After baking in the oven for about 45 mins....... yummy, sweet smell of freshly baked bread!


Turned it upside down to cool ........ so excited, first time trying this, can't wait ......'dissected' a portion for the pictures.




Want a bite?  .............. Delicious, especially when it's warm and served with hot coffee/tea ...... Yummy!

Recipe for Hungarian Coffee Cake

Ingredients for Dough using a Breadmaker
  • 1 egg + water to make up 1 cup i.e. 250 ml
  • 3 Tbsp butter/margarine
  • 410 gm high protein flour
  • 2 Tbsp skim milk powder
  • 3 Tbsp sugar
  • 2 tsp dried yeast
Filling
  • 1.1/2 oz olive oil/butter/margarine
  • 2 oz brown sugar
  • 1 tsp cinnamon
  • 2 oz nibbed almonds
  • Handful of raisins/sultanas
Method
  1. At the end of the dough cycle, turn the dough onto a floured board, knock down the dough to let the air escape.
  2. Divide the dough into pieces the size of walnuts, cover and leave for 15 mins.
  3. Meanwhile, mix together the sugar, cinnamon and nibbed almonds.
  4. Shape each small piece of dough into a neat ball, roll it first in the olive oil and then in the sugar, cinnamon and almond mixture.
  5. Place a layer of the balls so that they barely touch, in the bottom of the tube tin; sprinkle with raisins.
  6. Add another layer of dough balls, sprinkle with raisins and press lightly.
  7. Cover with a damp cloth and prove for 40 mins., in a warm place.
  8. Bake in preheated oven @ 180 deg C for about 45 to 50 mins. till golden brown.
  9. Loosen the cake from the tin, turn it upside down and let the olive oil-sugar mixture runs down over the cake.
  10. To serve, break apart with two forks.

13 comments:

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  1. It looks so good, i'm going to make some for afternoon tea tmr!

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  2. I wouldn't mind a piece of that cake, it looks very appealling:D

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  3. Wow, what a nice bake! Looks really delicious, Cheah! I mean the bread.... hehehe... Any plans on this coming 'chop goh meh'?

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  4. Here in US we sometime called this bread 'Monkey Bread' but it has loads of sinful butter in it. Your version is much healthier :)

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  5. These look so cute and soft-textured. I would love them, fresh from the oven. Cheah, I want to join you for tea!

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  6. wow..this looks good!! healthy breakfast...

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  7. 3 hungry tummies
    Yes, please do and let me know how it turned out.

    Jeannie, you are most welcome to share!

    Kristy, don't think so, just a simple dinner, need to 'korek' my freezer to see what's left!

    ICook4Fun
    Now that you mention it, seen it in some blogs, can't remember which! I used olive oil and margarine.

    Mary, you are most welcome to join me. Yes, they look cute!

    renaclaire
    This is best eaten fresh, leave overnite for breakfast not so nice, experimented with 2 pieces!

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  8. I must try to bake some myself too! They look heavenly!

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  9. Angie, think you'll bake a better one than me!

    penny
    Yes, they're cute!

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  10. This looks so good! It reminds me of monkey bread that I've been seeing a lot on the blogosphere (but have not tried).

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  11. pigpigscorner
    I too have heard of monkey bread but can't remember from which blog!

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  12. Hi Cheah,
    Ya it is quite similar to monkey bread,your's looks nice too, great idea to add some raisins :)

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