Aunt Carrie's Hungarian Coffee Cake

Travel Food Recipes

This is my most treasured recipe because it always comes out great, it's absolutely scrumptious, and it lasts, if well wrapped, for 4 or 5 days.


1 cup white sugar
1 cup brown sugar
1 cup shortening (butter or margarine)
3 cups all-purpose flour
1/2 cup chopped nuts
1 1/2 tsp cinnamon
1 cup buttermilk
2 eggs
1 tsp vanilla
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda

Preheat oven to 350. Combine the first 6 ingredients. Take out 1 level cup and set aside for topping. To the remaining mixture add the rest of the ingredients from the buttermilk to the baking soda. Mix will be slightly lumpy.

Pour into 2x8 cake or pie pans (2 or 3). Cover with the 1 cup of reserved nut mix and bake at 350 for 20 or 25 minutes. Do not overbake. Will stay fresh for 4 days. Serves 16.

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