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.