THB #14 Chocolate Streusel-Ribboned Bundt Cake

Hello, dear ones!  It’s been a few weeks since we’ve seen each other, so Merry Christmas and Happy New Year to all of you!  If anything would get me out of an early retirement, it’s this cake, Chocolate Streusel-Ribboned Bundt Cake, from Lou Seibert Pappas wonderful cookbook, Coffee Cakes.  

A few months ago, I came across a post by Joyce of Kitchen Flavours in which she baked one of the recipes from the book.  After following the link, I realized that Joyce had organized a wonderful group of bakers to form The Home Bakers.  I was smitten, wrote asking to join, and well, here we are!  I chose today’s recipe because I am enamored of anything with the word streusel in the title, particularly if there are nuts, cinnamon, and chocolate in the streusel coupled with the fact that it is a Bundt cake – one of my favorite bakery items!  

I fully expected the cake to have a pound cake like texture, considering the butter and sour cream in the batter, but the texture is incredibly light and fluffy, quite a contrast to the dense streusel.  The streusel is a lovely combination of cocoa, cinnamon, nuts, and sugar, of course, and packs a flavorful punch.  Additionally, I love that the flavoring in the cake has both vanilla and almond extracts; the two together have such a synergy that’s hard to beat. 

You’ll notice that I added a chocolate glaze, although the recipe didn’t call for one.  It’s entirely optional, of course, but I think it’s a delicious addition.  If you’re looking for a lovely, quick, and easy cake, this is the recipe for you.  Be sure to check out the other bloggers who contribute to The Home Bakers.

Chocolate Streusel-Ribboned Bundt Cake

Chocolate Streusel
2 tablespoons cold unsalted butter, cut into bits
3 tablespoons unbleached all-purpose flour
1/3 cup firmly packed light brown sugar
1 1/2 teaspoons ground cinnamon
2 tablespoons unsweetened cocoa powder
3/4 cup chopped pecans or walnuts

Cake Batter 

8 tablespoons (1 stick) unsalted butter at room temperature
3/4 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/4 teaspoon almond extract
2 cups unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream

Preheat the oven to 350 degrees F. 
Butter and flour a 10-inch Bundt or tube pan.

Prepare chocolate streusel: 
In a medium bowl or a food processor, combine the butter, flour, brown
sugar, cinnamon, and cocoa. 
Cut the butter in with your fingers or
process until crumbly. 
Stir in the nuts and set aside.

Prepare cake batter:

In a large bowl, cream the 8
tablespoons butter and granulated sugar with a wooden spoon or an
electric mixer until light and fluffy. 
Add the eggs, one at a time, and
the vanilla and almond extracts and beat until smooth. 
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 the
sour cream in 2 increments, blending until smooth. 
Turn half of the
batter into the prepared pan, spreading until smooth. 
Sprinkle with half
of the streusel. 
Add the remaining cake batter, spread until smooth,
and sprinkle evenly with the remaining streusel.

Bake for 40 minutes, or until a
cake tester inserted in the center comes out clean. 
Let cool in the pan
for 15 minutes. 
Unmold right side up on a wire rack and let cool
completely. 
Drizzle on chocolate glaze, if desired.
Cut into slices to serve.