Recipe by Camille
"This is my mom's recipe and one of my favorites for breakfast; love it warm out of the oven."
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Followed the recipe except I substituted Truvia Baking Blend for the white sugar. The recipe doesn’t state to use a mixer or to mix by hand. I used the KA mixer on the “Stir” setting, which was a lot easier than mixing by hand, and it had a nice crumbly texture. Set the timer for 45 minutes, and it was overdone which unfortunately resulted in a somewhat dry cake. It just wasn't as moist as I expected, particularly since it had buttermilk in it. Granted, this may be an issue with the temp of my oven, but in the future, I’ll start checking for doneness at about 35 minutes. I also will add 1 tsp of baking powder, as I would have liked more rise on the cake. On the positive side, really enjoyed the flavor of this simple coffee cake, and I will make it again.
I had to make 3 different coffee cakes for a breakfast carry-in at school. This was a nice basic recipe. It was best warm from the oven, but once completely cool, it didn't have near the flavor it does when served warm. I did really enjoy the crunchy topping.
This is a wonderful basic coffee cake, delicious warm from the oven with fresh strawberries. I added a little vanilla for warmth.
Delicious coffee cake.. and very easy to make. Also, the topping was perfect & crunchy & the inside was very moist and tasty. Thanks for posting!
This recipe is definitely a keeper! I like that it's not overly sweet as many coffee cakes are. I pulsed the ingredients together with my food processor and it came out great. I only baked it for 35 minutes and it was perfect. The only thing I would do differently is mix the cinnamon into the topping before sprinkling on top for more even distribution.
* Percent Daily Values are based on a 2,000 calorie diet.
Hungarian Coffee Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 150
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