Recipe for cooking mazarine coffee cake

Breakfast Recipes :: Coffeecakes

Mazarine Coffee Cake

Germans commonly ate these as a midmorning snack, called a second breakfast, which featured coffee cake washed down with coffee or milk.

Cake
1 1/2 c. all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. unsalted butter, softened
1/3 c. sugar
1 egg
2 Tbsp. sour cream
1/4 c. raspberry jam

Preheat the oven to 350 degrees F. Grease an 8- or 9-in. round or square baking dish.

Sift together the flour, baking powder and salt into a sm. bowl. Set the bowl aside.

With an electric mixer, cream together the butter and sugar in a lrg. bowl until the mixture is light and fluffy. Add in the egg, sour cream and jam, beating well. Mix in the dry ingredients, about a third at a time, until they are well combined. Spoon the mixture into the greased pan, pressing it along the sides as well as the bottom. Use the same bowl and beaters to prepare the filling (it is not necessary to wash them).

Filling
1/2 c. unsalted butter
    (at room temperature)
1/3 c. sugar
1 c. almonds, toasted and ground
1 tsp. almond extract or flavoring
2 eggs

Cream the butter and sugar together, and then add the almonds, almond extract or flavoring and eggs, mixing until the ingredients are well combined. Pour the filling over the cake batter. Bake the cake for 40 mins. and remove it from the oven.

Topping
1/4 c. raspberry jam
1/4 c. powdered\sugar mixed with
    2 tea. lemon juice, optional

As soon as the cake is removed from the oven, spoon dollops of raspberry jam over it. Return the cake to the oven for 5 to 10 min., until the filling is set and the cake is golden brown. Remove the pan from the oven. If you like, top the cake with the confectioners\sugar-lemon juice mixture.

Slice the cake, and serve it warm.sugar-lemon juice mixture.

Slice the cake, and serve it warm.