Hi Friends. Wish you all a very HAPPY NEW YEAR.
In my first post of 2010 I wanted to post a sweet …so what better than a cake to celebrate the NEW. I have been wanting to make a coffee flavored cake since some time. While hunting for a recipe I came across this recipe and I just got stuck there. I have modified the recipe to a large extent and during the entire procedure while I was taking all the step by step pics I was praying and hoping that it turns out well… On second thoughts I decided to send it to Malar’s event.. Kitchen Mishaps if it failed. Surely I had my own doubts till it was done and we tasted it. One of my kid’s reaction was- it’s different!The second kid said it’s nice! S said hmmmm, it’s too good, very tasty…superb! Sorry Malar this cake is not making to your event and I am very happy about it!!!
Joy OF baking explains…Coffee cake is an informal cake. The name more often refers to how the cake is eaten - in the morning with a cup of coffee. They differ from a regular cake in that they are not multi-layered and are not filled and frosted with an icing.This Coffee Cake is rich and buttery with a nice tender crumb. What sets this Coffee Cake apart from other types of cakes is it’s vein of streusel running through the center, as well as on top, of the cake. The streusel, when baked, becomes slightly crunchy with a nice grainy texture which contrasts so well with the softness of the cake. The cake tastes best while it is still warm from the oven with a dollop of softly whipped cream. We loved this combination surely.
I must accept my inner streusel layer did not come that perfectly but the outer was absolutely perfect and the cake is amazingly moist. Next time when I bake this cake I will spread less batter at the base then a thicker inner streusel layer followed by more batter, this will help spreading it easily on the inner streusel layer.
2 cups self raising flour
10 tbsp vegetable oil
1/4 tsp baking soda
1 tsp Vanilla essence
1/4 cup+3tbsp fresh regular yogurt
6 oz/ 3/4cup granulated sugar
1 cup chopped walnut
3/4 tsp cinnamon powder
1 tbsp APF
1/4 cup brown sugar
1/3 cup chocolate chips
Mix all the ingredients of the streusel and keep aside.
Sift together self raising flour and baking soda and keep aside.
In a bowl take oil and sugar and beat it. Then add eggs one by one and beat it. Add the vanilla essence. Add alternatively self raising flour and yogurt in two to three times. Beat very lightly while adding them.
Grease a 9 inch spring form tin and put half the batter and spread it evenly. Spread half of the streusel over it. Now put the remaining batter on the streusel layer and top it with a final layer of the streusel.
Bake it in preheated oven at 180 C for 45-50 mins. Insert a toothpick in the centre to check whether the cake’s done.
Let it cool for 10 mins after baking before running the knife along the sides of the tin to free the sides.
Serve warm with freshly whipped cream.
Sending this to the following events: