Walnut-Filled Coffee Cake

Name: Walnut-Filled Coffee Cake (Povetica)
Yield: One 9-inch cake, about 12 servings
Cuisine: Italian
Ingredients: 1½ teaspoons ground cinnamon; 2 cups (about 8 ounces) walnut pieces; 4 tablespoons (½ stick) unsalted butter, chilled and cut into ½-inch cubes; 1½ tablespoons honey; ⅓ cup milk; 1 egg well beaten with a pinch of salt; 1 teaspoon lemon juice; 2¼ cups unbleached all-purpose flour (spoon flour into dry-measure cup and level off); 2½ teaspoons active dry yeast; 1 large egg white; ⅓ cup light brown sugar; ½ cup warm water; 2 large egg yolks; ½ cup sugar; ½ teaspoon salt; 1 tablespoon butter; 3 tablespoons unsalted butter, melted; 2 tablespoons sugar

Povetica

Preparation info

One 9 inch cake, about
12
servings

Difficulty
Medium

Appears in

A Baker's Tour

By Nick Malgieri

Published 2005

About

This recipe comes from my friend Tim Brennan, who owns Cravings Desserts and Café in St. Louis. His maternal grandmother, Magdalen Suljak, was from Kunic in Croatia and made this as a holiday treat for the family. Tim usually Americanizes the cake by substituting pecans for walnuts, among other small changes, but this recipe is for the classic version.

Throughout the Slavic-influenced area of northeastern Ital

Ingredients

Europe
Italy
Croatia
Cake
Brunch
Breakfast
Vegetarian
Mediterranean

Ingredients

Method