Hungarian Coffee Cake
|Quick buttermilk sweet dough||(as required)|
|Sugar||3⁄4 Cup (12 tbs)|
|Nuts||1⁄2 Cup (8 tbs), finley chopped|
|Butter||1⁄2 Cup (8 tbs), melted|
Shape T 1/2 inch pieces of dough into balls.
Mix sugar, cinnamon and nuts.
Dip balls in butter, then in sugar mixture.
Place a single layer of balls so they just touch in well-greased 10 inch tube pan.
(If pan has removable bottom, line with aluminum foil.) Top with, another layer of balls.
Let rise until double.
Heat oven to 375Â°.
Bake 1 hour.
(If coffee cake browns too quickly, cover with aluminum foil.) Loosen from pan.
Invert pan onto serving plate so butter-sugar mixture, can drizzle down over cake.
(To serve immediately, break coffee cake apart with 2 forks.) Cool 1 hour.
Wrap in heavy-duty aluminum foil,, label and freeze.
8 to 12 hours before serving, remove Hungarian Coffee Cake from freezer; thaw in wrapper at room temperature.
Thirty-five minutes before serving, heat oven'to 350Â°.
Heat wrapped coffee cake on oven rack until warm, about 30 minutes.