Claires Lithuanian Coffee Cake Recipes

Steps:

• Prepare the filling by combining the filling ingredients in a small bowl.
• Stir to combine well.
• Set aside.
• Preheat the oven to 350 degrees.
• For the cake, cream the butter and sugar in a mixing bowl, using a hand mixer on medium speed for 45 seconds.
• Scrape down the sides with a rubber spatula.
• Add the eggs and beat for 30 seconds.
• Scrape down the sides of the bowl.
• Add the coffee, vanilla extract, and sour cream.
• Beat on low speed for 30 seconds, until well creamed.
• Scrape down the sides of the bowl.
• In a separate mixing bowl, sift together the flour, baking soda, and baking powder.
• Pour the creamed mixture over the top of the flour mixture, scraping the bowl well.
• Mix on low speed for 45 seconds just to combine, stopping to scrape down the sides of the bowl.
• Prepare a 10-cup bundt pan, either by thoroughly spraying with nonstick cooking spray or greasing with shortening and flouring the pan.
• Pour in half the batter.
• Sprinkle half the filling evenly over the top of the batter.
• Pour the remaining batter evenly over the filling.
• Use a rubber spatula to scrape the batter from the bowl and smooth the batter.
• Sprinkle the remaining filling evenly over the batter.
• Bake in the center of the oven for 50 to 55 minutes, until a cake tester inserted in the center comes out clean.
• Remove the cake from the oven and let it cool in the pan for 5 minutes; then turn it out onto a plate.
• Serve warm or cooled to room temperature, drizzled with a glaze, frosted with Buttercream Frosting or sprinkled with powdered sugar.
• Buttercream Frosting:.
• MAKES ENOUGH TO FROST A LARGE BUNDT CAKE.
• Using a hand mixer on medium speed, beat together the butter and margarine about 3 minutes, or until light and creamy.
• Scrape down the sides of the bowl with a rubber spatula as needed.
• Add the confectioners' sugar, 1/2 cup at a time, beating about 2 minutes after each addition, until light and creamy.
• Beat in the vanilla extract.