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Coffeecake, Budapest (D, TNT)
Source: "Melting Pot Memories," by Judy Bart Kancigor
Serves: 10-12

3 cups all purpose flour, sifted
1-1/2 tsp. baking powder
1-1/2 tsp. baking soda
1/2 tsp. salt
6 ounces butter (1-1/2 sticks)
2 tsp. vanilla
1-1/2 cup sugar, scant
3 eggs
2 cups sour cream

3/4 cup dark brown sugar, firmly packed
1 tbsp. cinnamon
1 tbsp. powdered unsweetened cocoa
1/4 cup raisins, chopped
1 cup walnuts, finely cut

Make Filling:
Mix sugar, cinnamon, and cocoa thoroughly. Stir in raisins, then walnuts. Set aside.

Make Cake and Assembly:
Adjust rack 1/3 up from the bottom. Butter very liberally a 10" Bundt or tube pan (even if pan is Teflon).

Sift together flour, baking powder, baking soda, and salt. Set aside. Cream butter. Add vanilla and sugar and beat a minute or two. Add eggs individually, beating thoroughly after each.

Keep mixture smooth, scraping as necessary, and beat at high speed for a minute or so until mixture is light and creamy. On lowest speed alternately add dry ingredients in 3 additions and sour cream in 2 additions, scraping and beating until smooth after each addition.

Spread a thin layer of the batter in bottom of pan. Sprinkle with about 1/3 of the nut filling.

Continue making layers, 4 of the batter and 3 of the filling, ending with batter. It takes patience to spread the batter thin. It's easier if the batter is placed on by many small spoonfuls and then spread with the back of a spoon. Bake for 50 or 60 minutes in preheated 375°F oven.

Posted by Caryn Bloomberg

Nutritional Info Per Serving: N/A