Margarita's International Recipes


Hungarian Coffee Cake

Hungarian Coffee Cake

I first had coffee cake when I came to America and enrolled in middle school as a child. The school cafeteria sold coffee cake for breakfast and I instantly fell in love with it. I had it most days. It reminded me of the kuchen I grew up eating - a recipe that my German-American grandmother had brought with her to Argentina. But coffee cake was fluffier and tastier.

This Hungarian coffee cake is actually closer to my granny's kuchen. It has a fairly dense cake and a crumbly top, this one made from the same mixture than the cake itself. We all thought it was just OK, and yet the whole cake was gone within an hour. I probably wouldn't make it again, but if I did, it would surely be eaten immediately.

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Hungarian Coffee Cake


  • 3 cups all-purpose flour
  • 1 cup brown sugar
  • 1 cup white sugar
  • 1 cup unsalted butter, softened
  • 1/4 tsp salt
  • 1 cup buttermilk
  • 2 eggs, beaten
  • 1 tsp baking soda
  • 1 tsp cinnamon


Preheat oven to 350°F. Grease a 9"x13" oven-safe pan.

Using an electric mixer, mix together the flour, brown and white sugars, butter and salt until crumbly. Reserve one cup of this mixture. Add the buttermilk, eggs and baking soda to the mixer bowl and mix until it becomes a smooth batter. Transfer it to the prepared pan. Add the cinnamon to the reserved mixture and mix. Sprinkle reserved mixture on top of the batter in the pan. Bake until a tester inserted in the middle comes out dry, about 35-45 minutes.

Based on Camille's mom recipe at
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