Budapest Tea Bread
Yield
servingsPrep
30 minCook
60 minReady
90 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
brown sugar
|
*
|
| 3 | tablespoons |
cocoa powder
|
|
| 3 | tablespoons |
cinnamon
|
|
| ¼ | cup |
raisins, seedless
|
|
| ¾ | cup |
walnuts
or pecans, pieces |
|
| 1 ½ | sticks |
margarine
|
*
|
| 1 ½ | cups |
sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | large |
eggs
slightly beaten |
|
| 2 ½ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | pinch |
salt
|
*
|
| 14 | ounces |
sour cream
regular or no-fat |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
brown sugar
|
*
|
| 45 | ml |
cocoa powder
|
|
| 45 | ml |
cinnamon
|
|
| 59 | ml |
raisins, seedless
|
|
| 177 | ml |
walnuts
or pecans, pieces |
|
| 169.5 | g |
margarine
|
*
|
| 355 | ml |
sugar
|
|
| 5 | ml |
vanilla extract
|
|
| 2 | large |
eggs
slightly beaten |
|
| 591 | ml |
all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
baking powder
|
|
| 1 | pinch |
salt
|
*
|
| 404.6 | ml/g |
sour cream
regular or no-fat |
|
Directions
Preheat oven to 350℉ (180℃).
Grease and flour a large Bundt pan and set aside.
In a small bowl combine brown sugar, cocoa, cinnamon, raisins and nuts.
Set aside .
In large mixing bowl, cream together margarine and sugar.
Add vanilla and eggs, mixing to blend.
In a separate bowl, sift together flour, baking soda, baking powder and salt.
Add dry ingredients to the large mixing bowl. Mix well.
Add sour cream and mix to blend.
By hand, fold in brown sugar-nut mixture.
Pour batter into prepared Bundt pan and bake for 50 to 60 minutes, until done.
