Keks Bulgarian Coffee Cake Recipes

KEKS - BULGARIAN COFFEE CAKE

Steps:

• Preheat oven to 180°C / 360°F Using an electric mixer, beat butter, sugar, vanilla and a pinch of salt on high speed until pale and fluffy. Add eggs, one at a time, beating well after each addition. Sift flour, baking powder and baking soda into a bowl. Fold butter mixture and sour cream alternately through flour mixture until just combined.
• Combine the brown sugar, cinnamon and walnuts in a small bowl. Grease a cake ring and spoon in one-third of the cake batter. Scatter over half the sugar mixture, then top with half the remaining cake batter. Scatter over remaining sugar mixture and top with remaining cake batter.
• Bake for 50 minutes or until a skewer inserted into the center comes out clean. Stand for 5 minutes, then transfer to a wire rack to cool. Dust with powder sugar to serve.

KEKS (RUSSIAN TEA CAKE) WITH YOGURT AND CURRANTS

Steps:

• Preheat the oven to 370 F (190 C), and grease and/or line 12 muffin holes.
• Beat eggs with sugar and vanilla.
• Add oil, yogurt, baking soda and most of the flour, reserving about 2 tbsp in a cup.
• Stir currants into the reserved flour and mix until currants are evenly coated.
• Quickly stir currants through the batter, which should be a very thick pouring consistency, heavy enough to support the currants. If they sink at this stage, the batter is too slack -- add a tablespoon of flour and give the mixture another quick stir.
• Divide mixture evenly between the muffin holes. Alternatively, make one whole loaf in a bundt pan or small loaf tin.
• Bake for 20 mins, or until golden on top and a skewer inserted into the centre of one keks comes out clean.
• If desired, dust with icing sugar.

BULGARIAN YOGURT CAKE

Steps:

• Cream butter in large bowl.
• Add sugar.
• Beat with mixer until creamy and light.
• Add eggs one at a time, then lemon rind. Beat again. Stir in yogurt.
• Stir flour, baking powder, baking soda and salt into yogurt mixture. Beat until smooth.
• Pour into greased cake pan 9" square. Bake at 350 F for 35 minutes or until toothpick tests done.
• Cool for five minutes. Sprinkle with powdered sugar. Serve warm.

OLD FASHIONED COFFEE CAKE WITH CINNAMON-STREUSEL TOPPING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish; set aside.
• Prepare cinnamon layer by stirring brown sugar, flour, and cinnamon together in a small bowl until well combined; set aside.
• Prepare streusel topping by combining brown sugar, flour, cinnamon, and salt in a small bowl. Add butter and stir with a fork until mixture is crumbly; set aside.
• Prepare cake by whisking together flour, baking powder, and salt in a medium bowl.
• Beat sugar and butter in a stand mixer fitted with the paddle attachment on medium speed until fluffy, about 3 minutes. Scrape the sides of the bowl, then turn the mixer on low speed and beat in eggs until well blended. Gradually mix in flour mixture and milk. Add sour cream and vanilla and beat for 30 seconds.
• Pour 1/2 of the batter into the prepared baking dish. Sprinkle the cinnamon layer over the batter, then pour the remaining batter over top. Spread streusel topping evenly over the cake, pressing very lightly so it adheres to the batter.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Remove from the oven and let cool completely before serving, about 30 minutes.