Lithiuanian Coffee Cake

This is the cake that my mom recently sent to us: she went down to Claire's in New Haven and them box up a whole cake--which she then shipped to us in Austin! I was so unbelievably shocked and moved by this present.

Although I'm usually a big fan of chocolate cake, there's something about this rich, dense cake that is satisfying beyond description. This is one sensational cake.

Claire's Lithuanian Coffee Cake
adapted from Claire's Corner Copia Cookbook

¼ cup packed dark brown sugar
2 tbsp granulated sugar
1 tsp cinnamon
1 tbsp ground coffee
¼ cup chopped walnuts
¼ cup raisins
½ c (1 stick) butter, softened to room temperature
1 cup granulated sugar
2 eggs
1 tbsp brewed coffee, chilled
1 tsp pure vanilla extract
1 low-fat sour cream
2 cups unbleached flour
1 tsp baking soda
1 tsp baking powder

Prepare the filling by combining the filling ingredients in a bowl. Stir to combine well. Set aside. Preheat the over to 350F (180C) degrees. For the cake, cream the butter and sugar in a mixing bowl, using a hand mixer on medium speed for 45 seconds. Scrape down the sides with a rubber spatula. Add the eggs, and beat for 30 seconds. Scrape down the sides of the bowl. Add the coffee, vanilla extract, and sour cream. Beat on low speed for 30 seconds, until well creamed. Scrape down the sides of the bowl.

In a separate mixing bowl, sift together the flour, baking soda, and baking powder. Pour the creamed mixture over the top of the flour mixture, scraping the bowl. well. Mix on low speed for 45 seconds just to combine, stopping to scrape down the sides of the bowl.

Prepare a small bundt pan (8-10 cup pan), either by thoroughly spraying with nonstick cooking spray or greasing with shortening and flouring the pan. Pour in half the batter. Sprinkle half the filling evenly over the top of the batter. Pour the remaining batter evenly over the filling. Use a rubber spatula to scrape the batter from the bowl and smooth the batter. Sprinkle the remaining filling over the batter.

Bake in the center of the oven for 55 minutes, until a cake tester inserted in the center comes out clean. Remove the cake from the oven and let it cool in the pan for 5 minutes, then turn it out onto a plate.