Claire's Lithuanian Coffee Cake Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: Filling
1/4 c packed dark brown sugar
2 T granulated sugar
1 t cinnamon
t T ground coffee (not brewed)
1/4 c chopped walnuts
1/4 c raisins
Cake
8 T (1 stick) butter, softened to room temperature
1 c granulated sugar
2 eggs
1 T brewed coffee, chilled
1 t vanilla extract
1 c low-fat sour cream
2 c unbleached flour
1 t baking soda
1 t baking powder
|
|
Directions: |
Directions:Prepare the filling by combining the filling ingredients in a small bowl. Stir to combine well. Set aside.
Preheat the oven to 350º.
For cake, cream the butter and sugar, using a hand mixer on medium speed for 45 seconds.
Scrape down the sides with a rubber spatula. Add the eggs and beat for 30 seconds.
Scrape down the sides of the bowl. Add the coffee, vanilla extract, and sour cream.
Beat on low speed for 30 seconds, until well creamed. Scrape down sides of the bowl.
In a separate mixing bowl, sift together the flour, baking soda, and baking powder.
Pour the creamed mixture over the top of the flour mixture, scraping the bowl well. Mix on low speed for 45 seconds just to combine, stopping to scrape down the sides of the bowl.
Prepare a 10-cup bundt pan, either by thoroughly spraying with nonstick cooking spray or greasing with shortening and flouring the pan.
Pour in half the batter. Sprinkle half the filling evenly over the top of the batter. Pour the remaining batter evenly over the filling. Use a rubber spatula to scrape the batter from the bowl and smooth the batter. Sprinkle remaining filling evenly over the batter.
Bake in the center of the oven for 50-55 minutes, until a cake tester inserted into the center comes our clean.
Remove the cake from the over and let it cool in the pan for 5 minutes; then turn it out onto a plate.
Servve warm or cooled to room temperature, drizzled with a glaze, frosted with Buttercream Frosting (see recipe), or sprinkled with powdered sugar. |
|
Number Of
Servings: |
Number Of
Servings:10-12 |
Personal
Notes: |
Personal
Notes: This recipe is from "Claire's Corner Copia Cookbook," © 1994 by Claire Criscuolo, published by Plume Books, New York, New York. Claire writes:
This is our most popular cake at Claire's. After 18 (now 30!) years, it is still the splurge of choice for many. We have changed the recipe over the years, switching to low-fat sour cream, but it is still very rich and incredibly delicious.
Claire's Corner Copia is one of the restaurants I discovered (and continue to patronize) while at Yale Divinity School in New Haven. CT. As a kosher vegetarian restaurant, it offers something for everyone.
|
|
This recipe for Claire's Lithuanian Coffee Cake is from