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Hungarian Coffee Cake

  • SERVINGS: 16

Spices, chocolate, and prune swirl through this moist sour cream cake.

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  1. 2 sticks unsalted butter
  2. 1 tablespoon finely grated orange zest
  3. 2 cups sugar
  4. 2 teaspoons pure vanilla extract
  5. 1/4 teaspoon salt
  6. 2 cups sour cream
  7. 3 large eggs
  8. 1 1/2 teaspoons baking soda
  9. 1 teaspoon baking powder
  10. 3 cups all-purpose flour
  11. 1/2 cup prune puree (see Note)
  12. 1 tablespoon cinnamon
  13. 2 tablespoons cocoa powder
  14. 1/2 cup chopped walnuts
  1. Preheat the oven to 350°. Grease a heavy nonstick 10-inch Bundt pan. In a large saucepan, melt the butter over moderate heat, adding the orange zest halfway through. Remove from the heat.
  2. Using a wooden spoon, stir in the sugar, vanilla, salt, sour cream and eggs until smooth. Add the baking soda and baking powder in pinches, breaking up any lumps with your fingers; mix in. Vigorously mix in the flour. Spoon the prune puree over the batter; sprinkle the cinnamon, cocoa and walnuts evenly on top. Swirl in these ingredients.
  3. Pour the batter into the prepared pan and bake for 50 to 55 minutes, or until a tester inserted in the center comes out with a crumb or two clinging to it. Let the cake cool in its pan on a rack for 10 minutes; then invert it onto the rack and let cool completely.
Make Ahead
The coffee cake can be wrapped and refrigerated for up to 5 days.
Prune puree, also called prune pastry filling or lekvar, is available at most supermarkets.