Friday, October 22, 2010

Brown-Sugar Streusel Bundt

Rich, decadent, buttery. This month for the taste and create challenge, I got paired with Min from Bad Girl's Kitchen. She's got lots of great recipes. This one, for a yogurt bundt cake appealed to me as I recently acquired a bundt pan and had not yet put it to use. The cake turned out delicious, but I neglected to follow the part of the recipe that says "let cake cool for awhile" and as a result, when I flipped it over, this is what happened:

Well, lesson learned! Next time - let cake cool longer. What can I say? I'm not the most patient person ever... Back to the actual cake though, I made it pretty much following the recipe Min gives on her blog. I didn't have any walnuts to put in the streusel, so I increased the brown sugar to a full cup. I loved the way the sugar formed a crisp crust and a beautiful ribbon through the middle of the cake. The yogurt in the batter gave the bundt a moist, rich consistency. I will definitely be making this again, I will just let it firm up a bit before I try and flip it!

Original recipe from Min at Bad Girl's Kitchen
1/2 pound butter (2 sticks), softened
1 cup white sugar
2 eggs
1 heaping cup plain yogurt (I used fat free)
2 teaspoons vanilla
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup brown sugar
2 heaping teaspoons cinnamon

Preheat oven to 350 degrees. Mix together butter and sugar. Add eggs, yogurt, and vanilla.
Mix in flour, baking powder and soda. Set aside.
In a small bowl, mix brown sugar and cinnamon. Set aside.
Grease and flour bundt cake pan.
Spread 1/2 of batter in pan and sprinkle with 1/2 of brown sugar mixture.
Cover with remaining batter.

Sprinkle with remaining sugar mixture.
Bake in 350 degree F oven for 40-45 minutes. Let cool for at least ten minutes, then turn out onto serving dish.

Look at that yummy caramelized brown sugar....

This cake didn't last long, cause I ate it!

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  1. MMMMmmmmmmmmmmmmmmmmmmm... wowwwwwwwwwwwwwwwwwwww..
    Excelente!! :-D

  2. Even though it didn't come out of the pan well it looks delicious. ;)

  3. That looks so yummy right now. I could really eat it all up while sitting at my desk. It would be so happy in my belly! Have a great weekend!

  4. Oh yum! It looks so delicious! And please know you aren't the first one who hasn't waited long enough to take a cake out of the pan :)

  5. Sometimes you just cant wait, I feel yah! Looks scrumtious anyways

  6. Do you think this would work in a different kind of pan? I don't have a bundt form over here in England, but I can get regular-sized pans.

  7. One of my favorites! Good choice, glad you liked it. We've also used almonds, pecans, but probably walnuts most often.

    Anna, I think it would work in a different pan, just make sure you grease & flour it. Maybe a 9x13" or whatever the metric equivalent is--you know, the rectangle pan =)


  8. This looks so very delicious! Definitely trying it! Thank you.

    Warmly, Michelle

  9. Holy cow... that looks delicious!!!!!!

  10. Rich, decadent and buttery? You've got my attention right there. It sounds like a piece of this cake is just what I need.

  11. oooo YUM-O! I saw your recipe posted on Tater Tots & Jello last night and made it this evening. It was a BIG hit and you have a new follower!! Thanks so much for posting, I look forward to making more of your recipes! :-)

  12. I just made this and downed a huge piece. Oh so scrumptiously wonderful! :) Thanks for sharing!

  13. This looks like a perfect cake to go with my afternoon cup of coffee!