V - Viennese Coffee Cake
Viennese Coffee Cake is a super soft, buttery cake with pecans and brown sugar filling and topping.
Ingredients
- 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 all purpose flour
- 1 tsp baking powder
- Pinch salt
Topping
- 1/2 cup pecans chopped
- 3 tbsp brown sugar
- 2 tsp instant cocoa mix
- 1 tsp cinnamon powder
Instructions
- 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.
Notes
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75
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