Raw, adjective: 1. uncooked, as articles of food: a raw carrot.



Bundt Cake Saturday!

Morning: hot
Mood: um, streusel-y
Music: Harry Connick Jr.

Well, then. This morning marks the debut of another of Matt's Bundt Cake Bliss recipes, although one far from the beaten path we've followed thus far. This little puppy can be eaten morning, noon and night, as opposed to the rich chocolate cakes we've seen before that might be better as dessert (or, for morning, noon, and night, heh heh).

I'm excited about this cake, even though, an hour and a half into starting the bundt prep, I've only just now put it in the oven to bake. I have to classify this sweet thing as "high-maintenance," much as I hate that descriptor in men, friends and bar regulars. But it's sadly true. There's a helluva lot of chopping and spooning and folding and mixing and about 16 different bowls involved just in getting this little guy into the oven. But the good news is, he's in there, so let's hit this shit. Throw on your lederhosen, start singing Edelweiss, and let's make a

SOUR CREAM WALNUT STREUSEL COFFEE CAKE

Some of my good buddies aren't so much into sweets, so this is a great alternative for a delicious homemade, from-scratch cake that won't send your blood sugar skyrocketing quite as quickly. Add in a little Harry Connick Jr. crooning in your right ear, something about drifting and the man on the moon and a nightingale singing in Berkeley Square ("meet me on the corner of close and soon"), and all's well with the world. Well, after the cream cheese frosting gets involved, that is.

I'm sitting for a few minutes now before retooling for Round 2. I'm planning to make another of these same streusels to take to Opera in the Park tomorrow, and it just so happens that this week we're rocking the new Heritage Bundt pan. It's beautiful, spiraled, very vintage-looking, but looks a little smaller than the other, so I'm holding my breath that that light cake batter doesn't ooze over the edges onto my oven. We'll see. Check out that action. Whoo baby!

(Can you tell my coffee has kicked in? 5 hours' sleep last night, darlin'. Things will only get punchier from here). Also, conveniently, this cake, being a "coffee cake" and all, would go swimmingly with your favorite cuppa joe. The stellar recipe:

INGREDIENTS

1 1/4 cups coarsely chopped walnuts
1 1/4 cups (packed) golden brown sugar
4 1/2 teas. ground cinnamon
4 1/2 teas. unsweetened cocoa powder
6 tablespoons dried currants
3 cups cake flour
1 1/2 teas. baking soda
1 1/2 teas. baking powder
1 teas. salt
3/4 cup butter, room temperature
1 1/2 cups sugar
3 large eggs
1 tablespoon vanilla extract
16 ounces sour cream

Preheat oven to 350 degrees F. Prepare a Bundt pan using butter and flour. Mix first 5 ingredients in a small bowl and set aside. Sift flour, baking soda, baking powder and salt into a medium bowl and set aside. Beat the butter and sugar in large bowl until blended. Beat in eggs 1 at a time. Mix in vanilla. Add dry ingredients and sour cream alternately into butter mixture in 3 additions. Beat batter on high 1 minutes. Scrape 1/3 of the batter into the prepared pan. Sprinkle with half of the nut mixture. Spoon 1/3 of batter over it. Sprinkle with remaining nut mixture. Spoon the remaining batter over it.

Bake 1 hour or until a toothpick comes out of the cake clean. Cool cake in pan on rack for 10 minutes and invert to wire rack or serving platter.

(20 minutes in, kitchen's smelling delish. A little burnt, but delish.)

Let the record also show that I, Rachel, have entered the modern era. Yesterday the neighborhood hardware store provided me with the radical tool that is the electric hand mixer. You should've seen me rock that shit this morning. My cakes will never be the same. Fluff-o-rama, here I come.

Also for the record, this is the messiest cake I've ever made. My kitchen is a disaster. As is my flour-covered visage.

Also for the record, chopping nuts is very therapeutic. Do with that as you please.

UPDATE: Took the cake out of the oven after 50 minutes. It was done early. The burning scent was a chunk of batter that fell through the bundt hole and landed on the floor of the oven. Whew! No harm done.

Got the second batch in the oven - it was definitely easier the second time, though my kitchen still looks like Vienna vomited up all over it, streusel-style. Things are smelling good.

(And it's the wrong game, and the wrong chips, though your lips are tempting, they're the wrong lips, croons Harry)

Ok, cake's cooled, a little crumbly, but that's probably due to the streusel. I'm going to hit it with some cream cheese frosting. Of course. Otherwise with all those currants and nuts and shit, you don't have enough sugar.

Frosted the spiral bits so that it has just enough sweetness, and then crumbled a few chopped walnuts over the top for decoration. I pulled the second cake out after about 55 minutes, and it stayed together much better than the first; I think the pan design has a lot to do with that. It will cool nicely and be ready for the park tomorrow.

So there's your streusel. Get a cup of black coffee and belly up to a taste of Vienna.




Comments

Meliss said…
Looks delicious, Matt will be so proud! Enjoy Opera in the Park!
ped said…
I'm not a fan of cake, but Damn! I'd eat that.

www.pedandandrew.blogspot.com

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