Russian Grandmother Coffee Cake
Delis often call cakes like this “Russian” or “Hungarian” coffeecake. A buttery crumb and layers of fruit and nuts. You can substitute a regular streusel filling if you wish. Cream cheese in the batter makes this cake extra tender and moist. Most Jewish homes have a version of this rich coffeecake. This is a particularly tall and statuesque rendition.
1/3 cup dark brown sugar – packed firmly
2 teaspoons cocoa
1/3 cup coarsely chopped semi-sweet chocolate
1 teaspoon cinnamon
1/3 cup dark raisins – plumped and dried, coarsely chopped
1/3 cup yellow raisins – plumped, dried, coarsely chopped
1/2 cup chopped walnuts (preferably toasted)
3/4 cup unsalted butter
4 ounces cream cheese
1/2 cup brown sugar – packed firmly
1 1/2 cups white sugar
1 1/2 teaspoons vanilla
1 cup plain yogurt or sour cream
3 1/4 cups unbleached all-purpose flour
1/4 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
Filling: Mix all ingredients together and set aside. You can also mince filling ingredients in a food processor for another texture. Preheat oven to 350 F. Generously grease a 12 cup Bundt cake pan or a 9 or 10 inch tube pan or angel food cake pan.
Cake: Cream the butter with brown and white sugars until fluffy. Add cream cheese and cream until blended. Add eggs and vanilla and mix thoroughly, then blend in yogurt or sour cream. Fold in flour, salt, baking powder, soda and scraping down sides and bottom occasionally. Mix well on low speed of mixer. Spread one-third of batter in prepared pan. Top with some of the filling mixture and continue to alternate.
Bake until done – 50-60 minutes. Cool in pan 10 minutes before removing.