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    You are in: Home / Recipes / Hungarian Cheese-Filled Coffee Cake Recipe
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    Hungarian Cheese-Filled Coffee Cake

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on December 23, 2010

      I've been making this breakfast bread for over 30 years. It's a Christmas morning tradition in our family.The sour cream makes the bread moist and tasty. The dough is very soft so a little difficult to work with but well worth it. The filling is rich and delicious. My daughter keeps trying to talk me into being adventurous and trying different toppings but I think the apricot is perfect.

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    • on October 07, 2010

      So excited to find this recipe again. I first found it in the Sunset Breads Book in 1972. I made it many times to rave reviews and requests for the recipe every time. Then the recipe was lost and the recipe book out of print. I remember that it must be baked the required time to cook the dough around the filling. With the cream cheese filling it must be refrigerated. It is absolutely delicious.

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    • on December 19, 2011

      My mother found this recipe in Sunset magazine in the 70's and it became a family tradition to have this every Christmas morning. It is outstanding! I have now been making it for my family for over 25 years. Yummy and smells wonderful baking! We love it topped with homemade raspberry jam.

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    Nutritional Facts for Hungarian Cheese-Filled Coffee Cake

    Serving Size: 1 (90 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 303.3
     
    Calories from Fat 130
    43%
    Total Fat 14.5 g
    22%
    Saturated Fat 8.3 g
    41%
    Cholesterol 92.7 mg
    30%
    Sodium 167.6 mg
    6%
    Total Carbohydrate 39.0 g
    13%
    Dietary Fiber 0.9 g
    3%
    Sugars 16.3 g
    65%
    Protein 4.9 g
    9%

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