June Meyer's Authentic Hungarian
Quick Filled Coffee Cake

from Tante Betty

Tante Betty lived with her aunt, Tante Miller who was my great aunt. They always made fresh egg coffee for company and they had company every day. There was never a time when Tante Betty's Filled Coffee Cake was not available. She could make this cake in a very short amount of time since the dough was not a yeast dough. If she did not have homemade Prune or Apricot Lekvar on hand she would always have cans of prepared pie filling ready to fill a quick coffee cake.

Regards, June Meyer.

Cream butter, sugar, add eggs and beat well. Add flour and baking powder and baking soda.
Spread one half of the dough into each of two greased 9 inch pans by buttering your hands and dipping your fingers in flour.
Push the dough up around the edges to form a crust. The flour will keep the dough from sticking to your fingers.
Add Lekvar filling thinned out with a little water to cover layer of dough. Or use one can of canned cherry, blueberry or apple pie filling over the dough.

Streusel Mix

Sprinkle the Struesel mix on top and bake in a 350 degree oven for about 45 minutes.
Watch so it does not burn.
Makes two cakes.


If you try one of my recipes please tell me what you think.
E-Mail me at:

Order a copy of June Meyer's New
Authentic Hungarian Heirloom Recipe
Book with 95 Family Recipes & More
Click here for more information

Go Back to June's Recipe Index Page
Go Back to June's Home Page
Sign June's Guest Book
Copyright © 1997 June V. Meyer & Aaron D. Meyer All Rights Reserved Updated 11/24/01
This site authored by Aaron D. Meyer Web Creation Services. E-mail Aaron at adm@imperialcolor.com