July 22, 2012

Pecan and Hazelnut Streusel Bundt


I bought a bundt cake tin about two years and haven't used it once. Until today that is. Obviously it was a spur of the moment thing. 

I remember the first time I found out what a bundt cake was. It was after watching the movie My Big Fat Greek Wedding, the story of how a Greek girl falls in love with an American boy. There is a scene, where her overtly proud Greek parents meet his conservative American parents at a party at their home. The American mother hands over a gift of a bundt cake to the Greek mother as a thank you for inviting them into her home. It is one of the funniest scenes in a movie I have ever seen! The Greek mother confusingly excepts the gift, turns her back to return to the house and says to her friend in a thick Greek accent: 'there's a hole in this cake'. Youtube it, it's hilarious!


I've often wondered why there is a hole in a bundt cake. No, it is not for putting a vase of flowers in - seriously watch My Big Fat Greek Wedding! 

Simply, it appears there is a hole in the middle of the cake to enable it to cook evenly as the cake is so high! Ah, I thought it was going to be something like that the hole in the middle signifies our empty stomach and our hunger for delicious cakes! 

It's official, bundt cakes are my new thing. It's happening, I'm going on a bundt overload! The nutty streusel centre in this bundt cake is surrounded by a pillow of moist vanilla scented cake. It's  nuts (pun intended!). 

I would imagine, but don't quote me on this, that you could half this recipe and bake it in a loaf tin. Try it out if you don't have a bundt tin, just make sure to line it with parchment! 

Get on the bundt bandwagon you won't regret it! 

Enjoy,

Holly x

 


First make the cinnamony, nutty, sugary streusel mixture. With your fingers crumble everything together. Place in the fridge. 


Next make the cake batter. Cream the butter and sugar, add the eggs one at a time, followed by the flour, baking soda, baking powder and yoghurt. 


Lightly oil a bundt tin...


...spoon half of the cake batter into the bundt tin, make a well in the centre and fill with 3/4 of the streusel mixture.


Cover with the remaining cake batter and finish by sprinkling the remaining streusel mixture on top. 

Bake for 1 hour at 180°C. 


Once baked, allow to cool for 45 minutes before turning out onto a cake plate. Allow to cool completely before you drizzle the glaze over.

Looks so naked...not for long!


Recipe adapted from Martha Stewart.
Makes 1 bundt.

Streusel Mixture

225g Light Brown Sugar
1 Tablespoon of Cinnamon
100g Granulated Sugar
75 Plain Flour
100g Salted Butter
100g Pecan, roughly chopped
50g Whole Hazelnuts, roughly chopped

Crumble everything together with fingertips until the butter is the size of large peas.
Place in fridge until ready to use. 

Cake Batter

375g Plain Flour
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
150g Salted Butter
200g Granulated Sugar
3 Large Eggs
2 Teaspoon Vanilla Essence
200g Greek Yoghurt

Sieve together the flour, baking powder and baking soda.
Cream together the butter and sugar until light and fluffy.
Add the eggs one at a time with the vanilla and beat well.
Add 1/3 of the flour and 1/2 of the yoghurt and beat until just combined. 
Beat in the the second third of flour and the remaining yoghurt.
Beat in the remaining flour.
Give the cake batter a final mix with a spatula to make sure it is well combined.

Spoon half of the cake batter into a greased bundt tin.
Make a well in the centre and fill with 3/4 of the streusel mixture.
Spoon over the remaining cake batter, smooth our with a spatula.
Sprinkle with the remaining streusel mixture.
Bake for 1 hour at 180°C.
Remove allow to cool for 45 minutes before turning out onto a cake plate.
Allow to cool completely before drizzling over the glaze. 

Glaze
250g Icing Sugar, sieved
50ml  Milk

Whisk together with 3/4 of the milk.
Add more until you reach the right consistency. Dropping consistency, you don't want this glaze too solid or too lose.





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