This week's bake at The Home Bakers (THB), Chocolate Streusel-Ribboned Bundt Cake is chosen by Louanne from Louanne's Kitchen. A lovely choice, this cake bakes up beautiful and is so moist, soft and tender.
This cake has a cinnamon-chocolate streusel ribbons the center and the top. The streusel are made up of butter, all-purpose flour, light brown sugar, ground cinnamon, cocoa powder and chopped walnuts or pecans. Prepare the batter and half of the batter is then poured into the bundt pan and sprinkle the top with half of the streusel mixture. The remaining half of the cake batter is poured over and the top is spread with the rest of the remaining streusel. Bake for about 35-40 minutes at 350F until golden brown and cooked.
I love the golden brown colour of the crust. The only changes I made was to reduce the amount of sugar from the original 3/4 cup to 1/2 cup plus 2 tablespoons, and it was just right. And I have substitute the sour cream with my homemade yoghurt.
The top of the cake, with the streusel, is now the bottom.
The delicious streusel in the center of the cake and at the bottom.
The cake is so moist and soft with tender textured crumbs. I love the streusel, so yummy! This is a delicious cake. I had two slices with some Chinese tea, yum! A lovely cake for tea-time with a cup of your favourite tea and great too with a cup of black coffee at breakfast.
Please do visit the host of this bake, Louanne from Louanne's Kitchen for the full recipe. To view the other members bake on this cake, please drop by The Home Bakers (THB).
We are a group of home bakers who are currently baking from "Coffee Cakes" by Lou Seibert Pappas, until each recipe from this book has been baked. This is our bake no. 14 and we have 46 recipes more to go. If you are interested to be a member and join in our bakes, you may drop me an email at firstname.lastname@example.org.