Hungarian Coffee Cake
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| Warm and rich, comforting and mouth watering. |
Time
prep 0:35
total 1:20
Ingredients
Cake Ingredients
| 2 | 1 lb. loaves of Rhodes Sweet Dough | | 1/2 cup (1 cube) | of butter, melted and allowed to cool slightly | | 1/2 cup | granulated sugar | | 1/2 cup | dark brown sugar | | 2 tsp. | Saigon cinnamon | | 1/4 tsp. | freshly ground nutmeg | | 1/4 tsp. | ground cloves | | 1 cup | chopped pecans, optional | | 1 cup | golden raisins, optional | | 1/2 cup | sweetened shredded coconut, optional |
Icing Ingredients
| 1 | 8 oz. pkg. of cream cheese, softened | | 1/4 cup | butter, softened | | 1 tsp. | real vanilla extract | | 2 tsp. | lemon juice | | 4 cups | powdered sugar, sifted |
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Instructions
Coffee Cake Directions:
Pre-heat oven to 350◦.
Thaw 2 loaves of Rhodes Sweet Dough and let rise until double. In a small shallow bowl or pie plate, thoroughly mix the sugars, cinnamon, nutmeg, and cloves. Set aside. In another bowl mix pecans, raisins and coconut. Set aside.
Pinch off bits of the bread dough and roll into balls about an inch and a half across and place on a clean dinner plate. Repeat until all of the dough is rolled into ball shapes and put on the plate.
In the bottom of an ungreased tube pan or other shaped cake pan, sprinkle 1/3 of the raisin/nut/coconut mixture. Roll a dough ball in the cooled butter, covering entire surface, then roll buttered ball in sugar/spice mix. Place butter and spiced dough ball in the tube pan on top of the fruit/nut/coconut mix. Repeat until the pan is ½ full of dough balls.
Sprinkle 1/3 of the fruit/nut/coconut mix over the dough balls. Roll the rest of the dough balls in butter, and sugar/spice mix and place in pan. Sprinkle the remains of the fruit/nut/coconut mixture over the top of the last of the dough balls. Pour the remainder of the butter and the spice mixture over the dough balls.
Let rise for 30 minutes.
Bake for 45 minutes to 1 hour. If the top browns too quickly, tent with aluminum foil for remaining baking time.
While cake is baking, make icing.
Icing Instructions:
Beat cream cheese, butter, vanilla, and lemon juice in a bowl with a mixer until well blended. Add sugar gradually, beating after each addition until well blended and smooth. When mixing is finished, spoon icing into a pastry bag or a zipper bag. If you use a zipper bag, cut a very small corner from the bag.
To serve cake, invert a dinner plate on top of the cake. Carefully grasp the plate and cake pan firmly (Use caution! It’s still very hot! Molten butter and sugar on the skin can lead to bad burns). Flip the plate and cake over quickly. Set the plate on the counter and carefully lift the pan from the cake. Melted sugar, butter and spices will ooze over and through the cake.
Using the pastry bag or the zipper bag, pipe the icing over the cake in whatever decorative pattern you wish.
Serve immediately with vanilla bean ice cream.
Serves 6-8 moderate servings, 3 teen boys, or 6 D20 gamers.
Author's Comments
Dad made this when my sister and I were kids though he made his own sweet dough. It was a favorite and a big treat!
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