Etta'S Hungarian Coffee Cake
Etta's Hungarian Coffee Cake is a delightful, sweet treat that combines the richness of brown sugar with the tanginess of sour milk. Perfect for breakfast or a cozy afternoon snack, this cake is sure to please coffee lovers and dessert enthusiasts alike with its crumbly texture and optional nutty toppings.
Ingredients
Instructions
- Mix brown sugar and shortening together.
- Add flour and salt to the mixture until it crumbles.
- Put aside 1/2 cup of this mixture for topping.
- Add the beaten egg to the remaining mixture.
- Add baking soda and baking powder to the sour milk, then mix everything together.
- Sprinkle the reserved crumbs on top of the mixture.
- (Optional: Sprinkle cinnamon and ground nuts on top.)
- Bake for 35 minutes in a 9-inch cake pan or pie plate.
Tips & Substitutions
For a richer flavor, consider using unsalted butter in place of shortening. Ensure your sour milk is fresh for best results; you can make sour milk by adding a tablespoon of vinegar to regular milk. If the mixture seems too dry, a splash of regular milk can help. To enhance flavor, add a teaspoon of vanilla extract to the batter.
Serving Suggestions
This Hungarian coffee cake is delightful on its own, but you can elevate it by serving it warm with a dollop of Real Whipped Cream That Keeps. It pairs beautifully with a cup of Vienna Coffee for a cozy afternoon treat. For a balanced breakfast, serve it alongside fresh fruit or yogurt.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for up to a week. To reheat, place individual slices in the microwave for about 15-30 seconds or warm in an oven at 350°F for about 10 minutes to restore its freshness.
Nutrition & Diet Analysis (per serving)
Each serving of Etta'S Hungarian Coffee Cake contains roughly 155 calories, with 2g protein, 32g carbohydrates, and 3g fat. It is a good source of calcium (16% of the Daily Value). Note that it is relatively high in sodium, at 1368mg per serving (59% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular milk instead of sour milk?
Yes, you can substitute regular milk by adding a tablespoon of vinegar or lemon juice to it and letting it sit for about 5 minutes to curdle. This will mimic the tangy flavor of sour milk and work well in this recipe.
What can I use instead of shortening?
Unsalted butter is a great substitute for shortening in baking. It will add a slightly different flavor and texture, making the cake richer. You can also use coconut oil for a dairy-free option.
Can I make this cake ahead of time?
Absolutely! You can prepare the batter a day in advance and keep it in the fridge until you're ready to bake. Just remember to sprinkle the reserved crumb topping right before baking for the best texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).