• Cooking Time: 50 to 60 minutes
  • Servings:
  • Preparation Time:


This is a recipe that will fill your entire home with the amazing aroma of brown sugar and cinnamon. This combination of ingredients will please don't have to be Jewish!


  • 3/4 cup dark brown sugar, firmly packed
  • 1 Tablespoon cinnamon
  • 1 Tablespoon powdered unsweetened cocoa
  • 1/4 cup raisins, chopped
  • 1 cup walnuts, chopped finely
  • Cake Batter:
  • 3 cups sifted all purpose flour
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 6 oz. butter (1-1/2 sticks)
  • 2 teaspoons vanilla
  • 1-1/2 cup sugar (scant)
  • 3 eggs
  • 2 cups sour cream


  • Preheat oven to 375* degrees F.
  • Adjust oven rack 1/3 up from the bottom.
  • Butter very liberally a Bundt or tube pan.
  • Mix sugar, cinnamon and cocoa thoroughly. Stir in raisins, then walnuts and set aside.
  • Sift together flour, baking powder, baking soda and salt. Set aside.
  • Cream butter. Add vanilla and sugar and beat a minute or two. Add eggs individually, beating thoroughly after each. Keep mixture smooth, scraping as necessary and beat at high speed for a minute or so until mixture is light and creamy.
  • On the lowest speed alternately add dry ingredients in 3 additions and add sour cream in 2 additions, scraping and beating until smooth after each
  • addition.
  • Spread a thin layer of the batter in bottom of pan.
  • Sprinkle with about 1/3 of the nut filling.
  • Continue making layers, 4 of the batter and 3 of the filling, ending
  • with batter.
  • It is important to spread the batter thin. It's easier if the batter is placed on by many small spoonfuls and then spread with the back of a spoon.
  • Bake for 50 or 60 minutes. Let cool for 20 minutes before removing the Bobka from the pan. Cool completely on a wire rack.

Categories: Cake 

Author Credit: My Mother

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