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.
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.