The alphabet ‘ V ‘ gave me multiple options for baking a cake for A – Z Baking around the World , but it was the country specifications where I was stuck. Finally I decided on this Coffee Cake. The name says Coffee Cake but there is no coffee in it. The cake is from Vienna , Austria. It seems the recipe was started by a young Indiana housewife more than 30 years back. Ever since it has been passed from neighbour to neighbour.
The cake turned out extremely soft, it was melt in the mouth kinds. The only change I would suggest is to cut down the sugar by at least 1/4 cup. For a family like ours I would cut down 1/2 cup. We cant forget we have added brown sugar too. The cake was quite sweet, but my daughters friends , they loved it . In fact one of them has his birthday next week and asked me to bake identical cake , yes with that much sugar. The pecans and the brown sugar take the cake to a different level. I had done juilline cutting for pecans but if you chop them finely it would spread evenly.
Viennese Coffee Cake
3/4 cup butter
11/2 cups sugar
2 tbsp commercial egg replacer + 6 tbsp water
1 cup curd
1/2 tsp vanilla essence
11/2 cups flour
1 tsp baking powder
1/4 tsp salt
1/2 cup pecans, chopped
3 tbsp brown sugar
2 tsp instant cocoa mix
1 tsp cinnamon powder
Mix the topping ingredients and keep aside.
Cream butter and sugar till light and fluffy.
Add the commercial egg replacer which has been dissolved with water.
Fold in curd and vanilla.
Sift the flour, baking powder, baking soda and salt.
Fold in the curd mix.
The batter will be thick.
Spoon half the batter into a greased and lined tin.
Sprinkle half the topping over the batter.
Add remaining batter and sprinkle rest of the topping.
Bake at 180 degrees C for about 35 – 40 minutes or till a skewer comes out clean.