Vasilopita Coin Cake Classic

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Vasilopita is a treasured Greek New Year's cake baked with a hidden coin for good luck in the year ahead. This classic orange-scented butter cake is tender, fragrant, and traditionally sliced at midnight on January 1st, with the finder of the coin blessed with luck for the coming year. The simple glaze keeps it moist and adds a delicate sweetness.

Nutrition Facts

Per serving (estimated)

• 420 kcalCalories
• 18 gFat
• 10 gSaturated Fat
• 58 gCarbs
• 1 gFiber
• 34 gSugar
• 7 gProtein
• 220 mgSodium
• 140 mgPotassium
• 95 mgCalcium
• 2.2 mgIron
• 8 mgVitamin C
• 600 mcgVitamin A

Ingredients

For the cake

• 3 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 6 large eggs, room temperature
• 2 teaspoons vanilla extract
• zest of 2 large oranges
• 1/2 cup fresh orange juice
• 3/4 cup whole milk, room temperature
• 1 clean wrapped coin (wrapped in foil or parchment)

For the glaze

• 2 cups powdered sugar
• 3 tablespoons fresh orange juice
• 1 teaspoon vanilla extract
• 2 tablespoons sliced almonds (optional)

Directions

1. Preheat the oven to 350°F (175°C). Grease and flour a 10-inch round cake pan or a 10-inch Bundt pan, tapping out excess flour.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl using a stand mixer or hand mixer, beat the softened butter and granulated sugar on medium-high until pale and fluffy, about 4 minutes.
4. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract and orange zest until combined.
5. Reduce the mixer speed to low. Add the dry ingredients in three additions, alternating with the orange juice and milk in two additions, beginning and ending with the flour mixture. Mix just until smooth; do not overbeat.
6. Pour the batter into the prepared pan and smooth the top. Gently press the foil-wrapped coin into the underside of the batter so it is hidden in the middle, about 1 inch from the surface.
7. Bake for 50 to 60 minutes, or until the top is golden brown and a wooden skewer inserted into the center (avoiding the coin) comes out clean.
8. Cool the cake in the pan for 15 minutes, then turn it out onto a wire rack and cool completely before glazing.
9. Whisk together the powdered sugar, orange juice, and vanilla until smooth and pourable. Drizzle the glaze over the cooled cake, allowing it to drip down the sides, and sprinkle with sliced almonds if desired.

Cook’s Notes

• Use a food-safe coin wrapped in parchment or aluminum foil, and warn guests not to bite down hard on the slice containing the coin.
• For extra aroma, add 1/2 teaspoon of mahlepi or ground mastic to the batter for a traditional subtle spice note.
• The cake keeps well covered at room temperature for 3 days; refresh with a light brushing of orange juice before serving.
• Toast the sliced almonds in a dry skillet for 1 to 2 minutes to deepen their flavor before sprinkling on the glaze.
• Tradition calls for the cake to be cut from the center outward in symbolic sections dedicated to Christ, the Virgin Mary, Saint Basil, and the household.

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