PECAN STREET CAFE BUDAPEST COFFEE CAKE

PECAN STREET CAFE BUDAPEST COFFEE CAKE FILLING: 1/3 c. firmly packed brown sugar 1 tbsp. cinnamon 1 tbsp. unsweetened powdered cocoa 2 or 3 tbsp. raisins, coarsely chopped 1 c. walnuts, finely chopped

BATTER: 3 c. sifted flour 1 1/2 tsp. baking powder 1 1/2 tsp. baking soda 1/2 tsp. salt 3/4 c. butter 2 tsp. vanilla 1 1/2 c. sugar 3 eggs 2 c. sour cream GLAZE: 2 c. confectioners' sugar 1 tsp. vanilla 2 to 3 tbsp. hot milk

In a small bowl combine all of the filling ingredients. Mix well and set aside. To make the batter, sift together flour, baking soda, baking powder, and salt and set aside in a large bowl. Cream butter. Add vanilla and sugar and beat until well mixed and fluffy. Add eggs one at a time, beating until completely incorporated before adding the next egg. Beat until light and creamy. Add dry ingredients alternating with sour cream. Grease a bundt pan. spread a thin layer of batter in the bottom of the pan and top with 1/2 of nut filling. Continue making layers. Bake cake at 375 degrees for 55 to 60 minutes. Leave in pan for 5 minutes and then turn onto a cake plate. Combine icing ingredients and pour over hot cake. A square pan can be used with a single layer for the filling.

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