Chocolate Streusel Goat Yogurt coffee bundt cake Recipe
Neatly snuggled between an irresistible coffee cake lightened by goat yogurt; a streusel of chocolate, cranberry and walnuts found themselves into a swirl.
Lightly inspired by the "Book of Great Desserts" -- Maida Heatter's Budapest cake.
For detailed post...refer to:
http://www.foodessa.com/2012/11/chocolate-streusel-goat-yogurt-coffee.html
Servings: 10
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Ingredients
- .>(American / Metric measures)<
- . STREUSEL FILLING:
- . 2 Tbsps. (30ml) ground Cinnamon spice
- . 1/8 cup (12g) Dutch-processed, Cocoa powder
- . 1/4 cup (40g) dried Cranberries (or raisins)
- . 1/4 cup (40g) Walnuts, coarsely chopped
- . 1/4 cup (45g) bittersweet (65-70%) Chocolate, coarsely chopped
- . CAKE BATTER:
- ... WET:
- . 1/2 cup [1 stick] (125ml) unsalted butter, softened
- . 1/4 cup (50ml) mild Olive oil
- . 1 cup (210g) granulated Sugar
- . 1/2 cup (110g) Brown Sugar, packed
- . 1 Tbsp. (15ml) pure Vanilla extract
- . 4 large eggs, room temp.
- . 2 cups (500ml) Goat (10% fat) Yogurt, room temp.
- ... DRY:
- . 2-1/2 cups (375g) unbleached All-Purpose flour
- . 2 tsps. (10ml) baking powder
- . 1 tsp. (5ml) baking soda
- . 1/2 tsp. (2.5ml) salt
- . Optional: generous sprinkle of icing sugar and a hint of cocoa powder.
Directions
- . Pre-heat the oven to 375F/170C/Gas5. Position the rack on the 2nd level from the bottom. Grease and flour a 10 inch (26cm) bundt cake pan with a little vegetable oil. Dust the pan with a some flour and then invert while tapping out excess flour. Set cake pan aside.
- . > STREUSEL filling mix: In a small bowl, combine and mix the above mentioned ingredients. Set aside.
- . > CAKE BATTER: . In a medium bowl, sift the dry ingredients together and also set aside. In a large bowl, cream together the butter and oil with an electric mixer until light and fluffy. Add the sugars and beat for about 2 minutes on medium-high speed. Towards the end, add the Vanilla and follow that by adding one egg at the time between mixes. Afterwards, beat for another minute or so until all becomes smooth and creamy. Turn the mixer to low speed when adding the first third portion of the flour mix. Alternate this with the yogurt. Repeat without over-mixing.
- . > ASSEMBLY of LAYERS: Spoon in 1/3 of the batter at the bottom of the bundt pan and gently smoothen the surface. Sprinkle 1/3 of the 'Streusel' filling throughout the surface. Repeat with the cake batter (4 times in total) and the 'Streusel' (3 times in total) until you end up with a generous topping of cake batter.
- . BAKE for 50 minutes. Remove the cake from the oven and let it rest for 10 minutes. With a thin spatula, gently nudge the cake from its sides. Afterwards, transfer and invert the cake pan on a metal rack.
- . Once, slightly cooled, transfer it on a serving dish. Then, when the cake has completely cooled, the optional sprinkle of icing sugar and cocoa powder can be applied. Note: For an added sweet finish...an icing glaze would also be welcomed on this cake. Enjoy.
- . Claudia's Flavourful baking wishes...FOODESSA.com
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 0g | |
| Recipe makes 10 servings | |
| Calories 0 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 0mg | 0% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.0g | 0% |
