Hungarian Coffee Cake🇭🇺..

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×9-inch (23×23 cm) pan or a bundt pan.
  2. Mix the dry ingredients:
    In a large bowl, combine flour, baking powder, baking soda, salt, and sugar.
  3. Whisk the wet ingredients:
    In a separate bowl, mix sour cream, eggs, melted butter, and vanilla until smooth.
  4. Combine the wet and dry ingredients just until blended — don’t overmix.
  5. Make the filling/topping:
    Mix brown sugar, cinnamon, and chopped nuts in a small bowl.
  6. Layer the batter:
    Pour half the batter into the pan. Sprinkle half the cinnamon-nut mixture over it. If using jam, dollop a few spoonfuls over the layer. Add the remaining batter, then top with the rest of the cinnamon-nut mix.
  7. Bake for 35–40 minutes or until a toothpick comes out clean.
  8. Cool, slice, and enjoy with coffee or tea.

📝 Notes:

  • You can use poppy seeds instead of nuts for a very Hungarian touch.
  • Add lemon zest for brightness or swap jam for a chocolate swirl!

Let me know if you want a yeast-based Hungarian coffee cake (like an aranygaluska or kuglóf version)!