Best Keks Bulgarian Coffee Cake Recipes
KEKS - BULGARIAN COFFEE CAKE
This is a recipe for a very moist cake that is very common in Bulgaria and Russia.. Tip: When adding the brown-sugar mixture to the middle of cake, be sure to spread it evenly.
Provided by Nadia Melkowits
Categories Dessert
Time 55m
Yield 1 slice, 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 180°C / 360°F Using an electric mixer, beat butter, sugar, vanilla and a pinch of salt on high speed until pale and fluffy. Add eggs, one at a time, beating well after each addition. Sift flour, baking powder and baking soda into a bowl. Fold butter mixture and sour cream alternately through flour mixture until just combined.
- Combine the brown sugar, cinnamon and walnuts in a small bowl. Grease a cake ring and spoon in one-third of the cake batter. Scatter over half the sugar mixture, then top with half the remaining cake batter. Scatter over remaining sugar mixture and top with remaining cake batter.
- Bake for 50 minutes or until a skewer inserted into the center comes out clean. Stand for 5 minutes, then transfer to a wire rack to cool. Dust with powder sugar to serve.
Nutrition Facts : Calories 252, Fat 12.6, SaturatedFat 5.1, Cholesterol 41.9, Sodium 116.5, Carbohydrate 32.5, Fiber 1, Sugar 19.6, Protein 3.7
KEKS (RUSSIAN TEA CAKE) WITH YOGURT AND CURRANTS
Variation on my cousin's wonderful recipe, which traditionally uses sour cream and raisins. Here, individual little kekses are made with currants and natural yogurt for a lighter, more fruity flavour. Perfect with tea or as a lunchtime treat.
Provided by tanya_g
Categories Dessert
Time 35m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 370 F (190 C), and grease and/or line 12 muffin holes.
- Beat eggs with sugar and vanilla.
- Add oil, yogurt, baking soda and most of the flour, reserving about 2 tbsp in a cup.
- Stir currants into the reserved flour and mix until currants are evenly coated.
- Quickly stir currants through the batter, which should be a very thick pouring consistency, heavy enough to support the currants. If they sink at this stage, the batter is too slack -- add a tablespoon of flour and give the mixture another quick stir.
- Divide mixture evenly between the muffin holes. Alternatively, make one whole loaf in a bundt pan or small loaf tin.
- Bake for 20 mins, or until golden on top and a skewer inserted into the centre of one keks comes out clean.
- If desired, dust with icing sugar.
Nutrition Facts : Calories 209.9, Fat 6.1, SaturatedFat 1.1, Cholesterol 53.5, Sodium 60.8, Carbohydrate 34.5, Fiber 1.2, Sugar 18.1, Protein 4.6
BULGARIAN YOGURT CAKE
I got this recipe from an Eastern European cookbook when we were first married. My husband loves lemon, and he loves this sweet, light cake.
Provided by Recipe Junkie
Categories Dessert
Time 45m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Cream butter in large bowl.
- Add sugar.
- Beat with mixer until creamy and light.
- Add eggs one at a time, then lemon rind. Beat again. Stir in yogurt.
- Stir flour, baking powder, baking soda and salt into yogurt mixture. Beat until smooth.
- Pour into greased cake pan 9" square. Bake at 350 F for 35 minutes or until toothpick tests done.
- Cool for five minutes. Sprinkle with powdered sugar. Serve warm.
Nutrition Facts : Calories 254.3, Fat 11.2, SaturatedFat 6.7, Cholesterol 69.9, Sodium 343, Carbohydrate 33.9, Fiber 0.7, Sugar 14.6, Protein 4.8
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