Baking your own coffee cake is a rewarding endeavor. This is why I am part of The Home Bakers organised by Joyce of Kitchen Flavours. I, along with a group of lovely ladies, are baking our way through the book Coffee Cakes by Lou Seibert Pappas.
Chocolate Streusel-Ribboned Bundt Cake is our 14th bake with 46 more yummies to go! This scrumptious recipe was selected by Louanne from Louanne’s Kitchen. Rules for the bake is that only the host may state the recipe which Louanne has provided here.
I baked the full recipe but here are some of my modifications to the ingredients:
For the Chocolate Streusel:
- Instead of 2 tablespoons cold unsalted butter I added 3 tablespoons (the ladies had mentioned that the streusel was not enough so I took their advise and made more)
- I replaced 3/4 cup chopped pecans or walnuts with 3/4 cup finely grounded hazelnuts (that is what I had on hand)
- I added an additional 1/2 cup coconut flakes
For the batter:
- I cut the sugar down by only adding 1/2 cup instead of 3/4 cup
- I omitted the almond extract as I didn’t have any
- I replaced the sour cream with soya yoghurt
NOTE: My batter was very curdled once all the eggs where beat into the creamed butter and sugar mixture, but have no fear once the flour is mixed in the batter turns out beautiful and creamy.
Baking bundt cakes like these are always so much fun as you just never know what to expect when you cut into them (see Mocha-Cappucino Marbled Coffee Cake). It’s that element of surprise that gets me all the time, I get giddy with excitement. I know, I know you must think I am crazy but I do
Before putting it into the oven I did have a moment there where I thought ‘Maybe I should run a knife through the batter as you do with marble cakes’ but the thought quickly went away when my cake goddess said ‘No! What are you thinking?? Just follow the instructions’. I’m glad I listened to her.
I was rewarded with a lovely buttery cake whose texture was fine, dense yet airy. The sweet, cinnamon-chocolate streusel did ribbon the center and bottom of the cake.
This cake is perfect for breakfast, brunch or afternoon, accompanied with coffee, English or herbal teas or even a lovely cold glass of milk. I enjoyed this cake with a lovely hot cup of Earl Grey tea.
Please do check out how my other fellow bakers went with this recipe, just click on the picture below.