Greek New Year's Cake

Source: Epicurious

1 cups (2 sticks) unsalted butter, room temperature
1 3/4 cups plus 1 tablespoon sugar
3 eggs, separated
2 eggs
2 tablespoons water
2 teaspoons vanilla extract
3 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

1 quarter, washed, wrapped in foil
1/2 cup blanched slivered almonds (about 2 ounces)
2 tablespoons sesame seeds

Position rack in center of oven and preheat to 325°F. Grease and flour 10x4-inch tube pan. Using electric mixer, cream butter with 1 3/4 cups sugar in large bowl until fluffy. Gradually beat in 3 egg yolks, 2 whole eggs, water and vanilla. Combine flour and baking powder in small bowl. Gradually mix dry ingredients into butter mixture (batter will be very thick). Using clean, dry beaters, beat egg whites with salt in medium bowl until soft peaks form. Add remaining 1 tablespoon sugar and beat until stiff but not dry. Fold egg whites into batter.

Pour batter into prepared pan. Press coin into cake. Sprinkle with nuts and sesame seeds. Bake until toothpick inserted near center of cake comes out clean, about 1 hour 10 minutes. Cool completely in pan on rack. Run knife around pan to loosen. Invert onto plate. (Can be prepared 1 day ahead. Wrap tightly and store at room temperature.)

Makes 12 Servings.
Bon Appétit
December 1991