Here we are at our 14th bake at The Home Bakers ( THB) where we are currently baking from the book, Coffee Cakes by Lou Seibert Pappas. Louanne from Louanne's Kitchen has picked this chocolate streusel ribboned bundt cake for the group to bake, as i had intention of scaling down the recipe to half, i decided not to use my 10cup capacity bundt pan. I used a 6 inch round pan instead. Why it's called a streusel ribboned cake is because the streusels are scattered and layered in between the cakes in which they are supposed to look ribbon-like pattern through the cake. I was actually quite excited when i cut the cake, hoping that the streusels did not turn up looking a mess inside the cake. That's because the streusels worked out to be quite a lot for me and to finish up the streusels, i've layered it 2 times across the cake and also put some remaining ones on top of the cake Now looking back at the photographs, i think they look like wave lines to me but they actually look quite pretty to me. I did however, find that the streusels are a little sweet and not chocolatey for me, perhaps adding some chocolate chips onto the toppings can bring in more chocolate goodness for me :D
14gms cold butter
1.5tbsp plain flour
33gm brown sugar
1 tbsp unsweetened cocoa powder
1oz chopped walnuts
In a medium bowl, combine the flour, sugar and cocoa. Rub the butter in with fingers till crumbly, stir in the nuts and set aside.
65g caster sugar
1/2tsp vanilla extract
112 gm plain flour
1/2tsp baking powder
1/4tsp baking soda
1/8 tsp salt
1/2 cup yogurt
For full recipe, please visit Louanne's blog and to view everyones' bakes, click here
1. Cream the butter and sugar till light , add the eggs in 2 addition and vanilla and beat until smooth.
2.In a medium bowl, combine the flour, baking powder, baking soda and salt. Stir to blend. Add the dry ingredients to the creamed mixture alternately with yogurt in 2 increments, blending until smooth. Pour a layer of batter into the prepared pan, spreading until smooth, sprinkle with a layer of streusels, follow by another layer of batter and streusel. Add the remaining batter, spread until smooth and sprinkle remaining streusels on top of the batter.
3.Bake for 35-40mins or until a cake tester inserted in the center comes out clean. Let cool in pan for 20mins and unmould the cake.