Lithuanian Coffee Cake

Total Time: 1 hr 15 mins Preparation Time: 20 mins Cook Time: 55 mins

Ingredients

• Servings: 10
• 1/4 cup packed dark brown sugar
• 2 tablespoons granulated sugar
• 1 teaspoon cinnamon
• 1 tablespoon ground coffee (not brewed)
• 1/4 cup chopped walnuts
• 1/4 cup raisins
• 8 tablespoons butter, softened to room temperature
• 1 cup granulated sugar
• 2 eggs
• 1 tablespoon brewed coffee, chilled
• 1 teaspoon vanilla extract
• 1 cup low-fat sour cream
• 2 cups unbleached flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 4 tablespoons butter, at room temperature
• 4 tablespoons margarine (soy margarine can be found at most health-food stores) or 4 tablespoons soy margarine, at room temperature (soy margarine can be found at most health-food stores)
• 2 cups confectioners' sugar, sifted
• 1 teaspoon vanilla extract

Recipe

• 1 prepare the filling by combining the filling ingredients in a small bowl.
• 2 stir to combine well.
• 3 set aside.
• 4 preheat the oven to 350 degrees.
• 5 for the cake, cream the butter and sugar in a mixing bowl, using a hand mixer on medium speed for 45 seconds.
• 6 scrape down the sides with a rubber spatula.
• 7 add the eggs and beat for 30 seconds.
• 8 scrape down the sides of the bowl.
• 9 add the coffee, vanilla extract, and sour cream.
• 10 beat on low speed for 30 seconds, until well creamed.
• 11 scrape down the sides of the bowl.
• 12 in a separate mixing bowl, sift together the flour, baking soda, and baking powder.
• 13 pour the creamed mixture over the top of the flour mixture, scraping the bowl well.
• 14 mix on low speed for 45 seconds just to combine, stopping to scrape down the sides of the bowl.
• 15 prepare a 10-cup bundt pan, either by thoroughly spraying with nonstick cooking spray or greasing with shortening and flouring the pan.
• 16 pour in half the batter.
• 17 sprinkle half the filling evenly over the top of the batter.
• 18 pour the remaining batter evenly over the filling.
• 19 use a rubber spatula to scrape the batter from the bowl and smooth the batter.
• 20 sprinkle the remaining filling evenly over the batter.
• 21 bake in the center of the oven for 50 to 55 minutes, until a cake tester inserted in the center comes out clean.
• 22 remove the cake from the oven and let it cool in the pan for 5 minutes; then turn it out onto a plate.
• 23 serve warm or cooled to room temperature, drizzled with a glaze, frosted with buttercream frosting or sprinkled with powdered sugar.
• 24 buttercream frosting:.
• 25 makes enough to frost a large bundt cake.
• 26 using a hand mixer on medium speed, beat together the butter and margarine about 3 minutes, or until light and creamy.
• 27 scrape down the sides of the bowl with a rubber spatula as needed.
• 28 add the confectioners' sugar, 1/2 cup at a time, beating about 2 minutes after each addition, until light and creamy.
• 29 beat in the vanilla extract.