Ingredients: |
Ingredients: Filling:
1/4 C. packed dark brown sugar
2 Tbsp. granulated sugar
1 tsp. cinnamon
1 Tbsp. ground coffee (not brewed)
1/4 C. chopped walnuts
1/4 C. raisins
Cake:
1 stick butter, softened to room temperature
1 C. granulated sugar
2 eggs
1 Tbsp. brewed coffee, chilled
1 tsp. vanilla
1 C. sour cream
2 C. flour
1 tsp. baking soda
1 tsp. baking powder
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Directions: |
Directions:Prepare the filling by combining the filling ingredients in a small bowl. Stir to combine well. Set aside. Preheat oven to 350 degrees. For the cake, cream the butter and sugar in a mixing bowl, using a hand mixer on medium speed for 45 seconds. Scrape down the sides with a rubber spatula. Add eggs, and beat for 30 seconds. Add the coffee, vanilla and sour cream. Beat on low for 30 seconds until well creamed. In a separate mixing bowl, sift together flour, baking soda and baking powder. Pour the creamed mixture over the top of the flour mixture. Mix on low speed for 45 seconds, just to combine. Spray a 10-cup Bundt pan with cooking spray. Pour in half of the batter. Sprinkle half the filling evenly over the top of batter. Pour the remaining batter evenly over the filling. Smooth out batter with a spatula. Sprinkle with remaining filling. Bake in the center of the oven for 50 to 55 minutes, until a cake tester comes out clean. Let cake cool in the pan for 5 minutes on a wire rack; then turn out onto a plate. Serve warm or cooled to room temperature, drizzled with glaze, or sprinkled with powdered sugar. |
This recipe for Lithuanian Coffee Cake is from