The Chocolate Streusel-Ribboned Cake from the book Coffee Cakes: Simple, Sweet and Savory by Lou Seibert Pappas is the next bake for the members of The Home Bakers. The Home Bakers is hosted by Joyce from Kitchen Flavours. If you are keen to join us, please contact Joyce.
I baked half the recipe in a six inch tin and regretted that I did not make the full recipe after the first bite. Here is my list of scaled down ingredients. Please go to Louanne's Kitchen for the full recipe.
Chocolate Streusel-Ribboned Cake (6 inch)
- 1 tbsp cold unsalted butter, cut into bits
- 1 1/2 tbs unbleached all-purpose flour
- 1/6 cup firmly packed light brown sugar
- 3/4 tsp ground cinnamon
- 1 tbsp unsweetened cocoa powder
- 1/4 plus 2 tbsp chopped pecans or walnuts
- 62 g of unsalted butter at room temperature
- 1/4 cup plus 2 tbsp of granulated sugar
- 1 1/2 large eggs (I weighed one beaten egg and took out half to get 1/2 an egg)
- 1/2 tsp vanilla essence
- 1/8 tsp almond extract (omitted)
- 1 cup unbleached all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/8 tsp (a pinch) of salt
- 1/2 cup sour cream (replace with low fat yoghurt)
My eyes just caught when you mentioned this cake perfect for tea time break as I always looking for a cake that suits for tea break or an everyday cake. I will bake this....and ok.... will go for full recipe else I might regret it if I cut to half.ReplyDelete
It's been a long time since i bake this cake. It is suitable for tea break.... haha....ReplyDelete
Looks moist and perfect with tea Mich! This is one of those cakes you can never ever get bored with!ReplyDelete
Hi Mich! I wish I could bake just as well as you...ReplyDelete
Hi Mich! Your cake looks great with lovely soft texture! A delicious cake that you just can't stop eating! LOLReplyDelete
I love cakes which are baked with cream or yoghurt because as you say they are so moist. This sounds delicious.ReplyDelete
Yum,I want to eat this cake!This week has to clear some of the cookings off my list,keep this in mindReplyDelete
Hi Mich, that's a very nice looking cake. Look very moist and beautiful. Great for tea break at 3pm today, I go make coffee. LOLReplyDelete
Have a nice day ahead,regards.
hi mich, i hv to scroll down to the bottom of the page to comment, dont know why. This is quite a nice cake for me too, as usual i omitted the almond extract too cos i dont have that. Good to know that this cake stayed moist for few days, i didnt get to keep it, i've given half to my friend and finished the other half on the same day :)ReplyDelete
You are right about his cake. It is very yummy! I find the streusel chocolaty enough for me, perfect with the moist and tender texture of the cake.
I had this at tea-time with a pot of Chinese tea! Good!
Yours turned out beautiful too. Very fine texture and moist. yum, yum...ReplyDelete
I have the same experience like my previous chocolate swirl cake. I should have use yogurt instead of sour cream... *sign*
That looks so good. I mean who can resist a good butter cake :D Just so good with a cup of milk....mmmmReplyDelete
I love the fine crumbs of this cake, looks delicious!ReplyDelete
Mich, I like the texture of your cake! I'm bookmarking this.ReplyDelete
another great bake and you cake looks super moist compared to mine.
Can never say no to anything with chocolate!! Yummy lookingReplyDelete
Looks delicious, i hope i can bake like this?ReplyDelete