Even though I recently made two coffee cakes, I just had to make this one for a friend who was giddy with excitement about winning an all-expense paid trip to Budapest next month.
This recipe is from a c. 1973 book confidently entitled A Collection of the VERY FINEST RECIPES ever assembled into one Cookbook.
And this coffee cake is extraordinarily delicious, which is a good thing on account of all the butter and sour cream in the recipe, along with the rather complicated instructions, for this cake has layers of cake batter and nut filling. Many coffee cake recipes instruct that the nut mixture just be sprinkled over the top of the cake.
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| The four layer Budapest coffee cake |
Unfortunately, it was so good that my friend single-handedly ate half of the cake in about ten minutes and now he can't fit into his Speedo for the swimsuit competition in Budapest. But as an avid reader of my blog, he'd be the first to say, it was worth it.
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| Creating the layers by alternating the nut mixture and the batter was a challenge. |
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| This nut mixture had an unusual flavor note, because in addition to usual suspects, it called for cocoa powder. |
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| Layers in place, fingers crossed, the cake is ready for the oven. |
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