Quick Filled Coffee Cake

Hungarian Quick Filled Coffee Cake Recipe with Lekvar

Region / culture: Hungary | Preparation time: 20 minutes | Cooking time: 45 minutes | Servings: 8

Introduction

This Quick Filled Coffee Cake recipe is a delicious and easy-to-make dessert that is perfect for any occasion. The combination of a buttery cake base, sweet fruit filling, and crunchy streusel topping creates a mouthwatering treat that will have everyone coming back for seconds.

History

Coffee cake has been a popular dessert for centuries, with variations of the recipe appearing in different cultures around the world. The addition of a fruit filling and streusel topping adds a unique twist to the traditional coffee cake, making it a favorite among many.

Ingredients

1 cup of butter
1 cup of sugar
2 eggs
2 cups of flour
1 tsp of baking soda
1 tsp of baking powder
lekvar or canned cherry, blueberry or apple pie filling

Streusel mix

2 tsp of butter
0.25 cup of sugar
0.25 cup of flour

How to prepare

In a bowl, cream together the butter and sugar.
Add the eggs and beat well.
Mix in the flour, baking powder, and baking soda.
Grease two 9-inch pans and spread half of the dough into each pan.
Butter your hands and dip your fingers in flour to prevent sticking.
Press the dough up around the edges to form a crust.
Cover the dough with a layer of thinned-out lekvar filling or use one can of canned cherry, blueberry, or apple pie filling.
Sprinkle the streusel mix on top of the filling.
Bake in a preheated oven at 350°F (177°C) for approximately 45 minutes.
Monitor the baking process to prevent burning.

Variations

Try using different fruit fillings such as raspberry, peach, or apricot for a unique flavor twist.
Add chopped nuts or oats to the streusel topping for extra crunch.
Experiment with different spices such as cinnamon or nutmeg in the cake batter for added warmth.

Cooking Tips & Tricks

Make sure to cream the butter and sugar together until light and fluffy to ensure a tender cake texture.

- Pressing the dough up around the edges of the pan helps create a crust that will hold the filling in place.

- Thinning out the lekvar filling or using canned pie filling makes it easier to spread evenly over the dough.

- Keep an eye on the cake while baking to prevent the streusel topping from burning.

Serving Suggestions

Serve this Quick Filled Coffee Cake warm with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent treat.

Cooking Techniques

Creaming the butter and sugar together creates a light and fluffy cake texture.

- Pressing the dough up around the edges of the pan helps create a crust that holds the filling in place.

- Thinning out the lekvar filling or using canned pie filling makes it easier to spread evenly over the dough.

Ingredient Substitutions

Margarine can be used as a substitute for butter.

- Gluten-free flour can be used in place of regular flour for a gluten-free version of this recipe.

Make Ahead Tips

This Quick Filled Coffee Cake can be made ahead of time and stored in an airtight container at room temperature for up to 2 days. Reheat in the oven or microwave before serving.

Presentation Ideas

Serve this Quick Filled Coffee Cake on a decorative platter with a dusting of powdered sugar or a drizzle of glaze for an elegant presentation.

Pairing Recommendations

Pair this Quick Filled Coffee Cake with a cup of hot coffee or tea for a delightful afternoon treat.

Storage and Reheating Instructions

Store any leftover Quick Filled Coffee Cake in an airtight container at room temperature for up to 2 days. Reheat in the oven or microwave before serving.

Nutrition Information

Calories per serving

Each serving of this Quick Filled Coffee Cake contains approximately 300 calories.

Carbohydrates

Each serving of this Quick Filled Coffee Cake contains approximately 35g of carbohydrates.

Fats

Each serving of this Quick Filled Coffee Cake contains approximately 15g of fats.

Proteins

Each serving of this Quick Filled Coffee Cake contains approximately 3g of proteins.

Vitamins and minerals

This Quick Filled Coffee Cake recipe provides a good source of Vitamin A and Vitamin C from the fruit filling.

Alergens

This recipe contains dairy (butter, eggs) and gluten (flour), which may be allergens for some individuals.

Summary

This Quick Filled Coffee Cake is a delicious dessert option that provides a balance of carbohydrates, fats, and proteins. It also offers essential vitamins and minerals from the fruit filling.

Summary

This Quick Filled Coffee Cake recipe is a delicious and easy-to-make dessert that is perfect for any occasion. With a buttery cake base, sweet fruit filling, and crunchy streusel topping, this coffee cake is sure to be a hit with family and friends.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Quick Filled Coffee Cake. It was a warm summer day, and I had just finished helping my Aunt Martha pick fresh berries from her garden. As a reward for our hard work, she invited me into her cozy kitchen to share a cup of coffee and a slice of her famous coffee cake.

I watched in awe as Aunt Martha effortlessly mixed together flour, sugar, and butter to create a light and fluffy cake batter. She then carefully spread a layer of cinnamon and sugar in the middle before topping it off with more batter. The heavenly scent of cinnamon and sugar filled the kitchen as the cake baked to perfection in the oven.

As I took my first bite of Aunt Martha's Quick Filled Coffee Cake, I knew that I had to learn how to make it myself. I begged her to share the recipe with me, and she graciously agreed. She handed me a worn piece of paper with her handwritten instructions, and I treasured it like a precious treasure.

From that day on, I made Aunt Martha's Quick Filled Coffee Cake whenever I had guests over or simply wanted to treat myself to a delicious dessert. Over the years, I added my own twist to the recipe, experimenting with different fillings like fresh fruit or nuts. Each time I made the coffee cake, memories of that warm summer day with Aunt Martha flooded back to me.

But it wasn't just Aunt Martha who inspired me to perfect my Quick Filled Coffee Cake recipe. I also learned valuable tips and tricks from my own mother, who was a talented baker in her own right. She taught me the importance of sifting the flour, beating the butter and sugar until light and fluffy, and using fresh, quality ingredients.

My mother's Quick Filled Coffee Cake was a staple at family gatherings and special occasions. Her secret filling of chopped pecans and brown sugar added a delightful crunch to the moist cake, making it a crowd favorite. I fondly remember watching her bake in the kitchen, her hands moving deftly as she worked her magic.

As I grew older, I continued to hone my baking skills and expand my repertoire of recipes. I discovered new techniques and flavors that elevated my Quick Filled Coffee Cake to new heights. From adding a drizzle of glaze on top to swapping out the traditional cinnamon filling for a decadent chocolate one, I never stopped experimenting and pushing myself to create the perfect coffee cake.

One of the most memorable moments in my baking journey was when I entered a local baking competition with my Quick Filled Coffee Cake. The competition was fierce, with talented bakers from all over town showcasing their best recipes. I felt a mix of nervousness and excitement as I presented my cake to the judges, hoping that they would appreciate the love and care I had poured into every bite.

To my delight, my Quick Filled Coffee Cake won first place in the competition. The judges praised its moist crumb, flavorful filling, and delicate balance of sweetness. I was overjoyed and humbled by the recognition, knowing that I had truly mastered the art of baking this beloved recipe.

Today, as I pass on my Quick Filled Coffee Cake recipe to the next generation, I do so with pride and joy. I hope that they will enjoy making and sharing this delicious treat as much as I have. And who knows, maybe one day they too will have their own story to tell about how they learned to make this special coffee cake. But for now, I will continue to bake with love and passion, cherishing the memories and moments that have shaped me into the baker I am today.