Old World Yugoslavian Coffee Cake
Experience the rustic charm of Old World Yugoslavian Coffee Cake, a timeless dessert brimming with traditional flavors and a tender, buttery texture. This rich coffee cake combines the sweetness of caramelized brown sugar with the warm aroma of cinnamon and the crunch of chopped walnuts, creating an irresistible treat perfect for any occasion. Made with simple pantry staples like buttermilk and vanilla extract, this recipe delivers a delicate crumb and a subtle tang. The cake features a delectable swirl of brown sugar in the center and on top, adding layers of sweetness to every bite. Easy to prepare in just under an hour, this coffee cake is perfect for breakfast, dessert, or a cozy afternoon snack, especially when paired with your favorite brew. For an extra touch, dust it with confectioners' sugar before serving. Indulge in a slice of nostalgia with this delightful Yugoslavian-inspired bake!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup unsalted butter
- 1 cup buttermilk
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 cup walnuts, chopped
- 0.5 cup brown sugar
- 0.25 cup confectioners' sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with butter or non-stick spray.
In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy. Use a hand mixer or stand mixer on medium speed for about 3-4 minutes.
Add the eggs one at a time, mixing each until fully incorporated. Then mix in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, and ground cinnamon.
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix just until combined; do not overmix.
Fold in the chopped walnuts using a spatula, ensuring they are evenly distributed throughout the batter.
Pour half of the batter into the prepared baking dish, spreading it out evenly.
Sprinkle half of the brown sugar over the layer of batter for a sweet inner swirl.
Pour the remaining batter over the top and gently spread it out. Sprinkle the remaining brown sugar evenly over the surface of the batter.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the coffee cake to cool in the pan on a wire rack for 20-30 minutes before slicing and serving.
Optionally, dust the top with confectioners' sugar for a decorative and sweet finish before serving.
Nutrition Facts
Calories |
3773 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.5 g | 190% | |
| Saturated Fat | 44.2 g | 221% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 523 mg | 174% | |
| Sodium | 1691 mg | 74% | |
| Total Carbohydrate | 561.9 g | 204% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 318.1 g | ||
| Protein | 71.9 g | 144% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 556 mg | 43% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 1418 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
