LITHUANIAN COFFEE CAKE

Lithuanian Coffee Cake image

From Claire's Corner Copia Cookbook. Here is what she said...... This is our most popular cake at Claire's. After eighteen 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.

Provided by lazyme

Categories Dessert

Time 1h15m

Yield 10-12 serving(s)

Number Of Ingredients 19

Ingredients

1/4 cup packed dark brown sugar
2 tablespoons granulated sugar
1 teaspoon cinnamon
1 tablespoon ground coffee (not brewed)
1/4 cup chopped walnuts
1/4 cup raisins
8 tablespoons butter, softened to room temperature
1 cup granulated sugar
2 eggs
1 tablespoon brewed coffee, chilled
1 teaspoon vanilla extract
1 cup low-fat sour cream
2 cups unbleached flour
1 teaspoon baking soda
1 teaspoon baking powder
4 tablespoons butter, at room temperature
4 tablespoons margarine (soy margarine can be found at most health-food stores) or 4 tablespoons soy margarine, at room temperature (soy margarine can be found at most health-food stores)
2 cups confectioners' sugar, sifted
1 teaspoon vanilla extract

Steps:

Prepare the filling by combining the filling ingredients in a small bowl.
Stir to combine well.
Set aside.
Preheat the oven to 350 degrees.
For the cake, cream the butter and sugar in a mixing bowl, 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 the 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 the remaining filling evenly over the batter.
Bake in the center of the oven for 50 to 55 minutes, until a cake tester inserted in the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 5 minutes; then turn it out onto a plate.
Serve warm or cooled to room temperature, drizzled with a glaze, frosted with Buttercream Frosting or sprinkled with powdered sugar.
Buttercream Frosting:.
MAKES ENOUGH TO FROST A LARGE BUNDT CAKE.
Using a hand mixer on medium speed, beat together the butter and margarine about 3 minutes, or until light and creamy.
Scrape down the sides of the bowl with a rubber spatula as needed.
Add the confectioners' sugar, 1/2 cup at a time, beating about 2 minutes after each addition, until light and creamy.
Beat in the vanilla extract.