Skip to main content

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.

Comments

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

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

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

    ReplyDelete
  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 :)

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

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

    ReplyDelete
  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!

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

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

    penny
    Yes, they're cute!

    ReplyDelete
  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).

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

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

    ReplyDelete
  13. Hi Soke Hah, made this today. Love it very much. Wanted it a little savoury and added some salt. Smell and tasted like cinnamon rolls and also 'Ham Chim Peng'. Thanks for sharing this lovely recipe.

    ReplyDelete
    Replies
    1. You're welcome Kimmy. Sorry for late reply, just came back from holiday.

      Delete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slic...

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try.