More Great Recipes: Cake

My Mother's Hungarian Bobka

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Member since 2009

Serves | Prep Time | Cook Time 50 to 60 minutes


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


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.

Pairs Well With


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!

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