Post Eagle Newspaper


Dec 7, 2023

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Hungarian Coffee Cake


Hungarian Coffee Cake


1/4 c. oleo or butter
1 c. sugar
2 eggs
1 tsp. vanilla
2 1⁄4 c. flour
1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 c. sour cream
2 c. chopped cooked pitted prunes or apricot (1 lb. prunes)

1/2 c. chopped nuts
2 T. sugar
1/2 tsp. cinnamon

Cream shortening and sugar. Add eggs one at a time and continue to beat well. Add vanilla & salt. Sift together flour, baking powder and soda. Add dry ingredients alternately with sour cream. Spread half of the batter in a greased 13×9 or oblong pan. Sprinkle chopped fruit mixture and about half the nut mixture. Then add the remainder of batter. Top with the rest of the nut mixture. Bake 375˚ for about 35 minutes.

Submitted by Sally Novak