Tuesday, March 9, 2010

Chocolate Streusel Coffee Cake

I've finally gotten my hands on a Kugelhopf pan! I've wanted this pan for as long as I've known what it was and I finally found an inexpensive one. Now, Im sure it's not the greatest quality but it definitely serves its purpose. After all this time, I got around to toiveling it on Friday. Now, it was ready for its debut. What to make in it? Chocolate Streusel Coffeecake from Rose's Heavenly Cakes, that's what. This simple, great with coffee cake was one that I'd been wanting to cross of my list. What's strange about it is that it makes only a small bundt and two cupcakes. What's with the weird size? Enter the Kugelhopf pan, the perfect size to accommodate all of the batter! Interestingly, enough, this cake doesnt make use of Rose's usual technique of beating the dry ingredients with the fats and then adding the liquids but rather uses the typical creaming method. Nothing notable to say except that I swapped out some cream cheese and buttermilk for the sour cream, with great results. Yay for finishing the cream cheese and not wasting anything! The streusel is made of some cocoa powder, brown sugar, and cinnamon. The cinnamon adds a nice warm element to the chocolate. The sugar melts and melds with the cocoa to make a nice fudgy swirl. This cake receives good flavor and moist texture from all the dairy. It was quite good but in a book of delicious cakes might be overlooked for its simplicity.

Chocolate Streusel Coffee Cake
from Rose's Heavenly Cakes

3 tbsp brown sugar
2 tbsp cocoa powder
1/4 tsp cinnamon

1 3/4 cups flour
1 1/2 tsp baking powder
1/4 plus 1/8 tsp baking soda
1/4 tsp salt
8 tbsp butter or margarine
1 cup sugar
1 egg
1 egg white
1 1/2 tsp vanilla
1 cup sour cream

Preheat the oven to 350. Generously grease a kugelhopf pan. Set aside.
In a small bowl, place the streusel ingredients.
Using your fingers, break up the brown sugar lumps and mix to combine. Set aside.
Place the flour, leavenings and salt in a bowl.
Whisk and set aside.
Place the margarine in a bowl.
Beat until light and creamy.
Slowly add in the sugar and beat until fluffy.
Add the eggs and vanilla.
Beat until smooth.
Add the dairy,
and beat until smooth.
Add the dry ingredients,
and mix to form a uniform batter.
Spoon half of the batter into the prepared pan.
Sprinkle the streusel evenly over the cake batter, covering the entire surface.
Spread the remaining batter atop the streusel, covering all of the edges.
Bake until golden brown and a toothpick inserted comes out clean.
Let cool for a few minutes before depanning. Cool completely on wire rack.

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