Running out of cake around here is like a crime, and I’m not just a “person of interest” I’m the ONLY suspect!!! So this morning seeing the empty cake plate…. well, I knew it meant “Go directly to jail, do not pass Go, do not collect $200!” So, lest CSI: Suwanee show up and turn my kitchen into a crime scene, I pulled some stuff out of the fridge to create the illusion that something was going to be baked!
Let’s see, a couple eggs, some fat-free sour cream, cocoa and some walnuts from the freezer–that’ll give ’em something to analyze at least until I have time to wake up and smell the coffee–and oh yeah, DRINK the coffee!!!
I let the coffee percolate through my brain while I checked some emails for this terrific website I do a little work called showbizzle.com , a web destination for actors, writers and others trying to break into Hollywood. Show biz is a tough biz, but showbizzle makes it all a little more user friendly, and is quite entertaining to boot.
Next is some quality Tweet time, following every foodie I can find, sending out some love into Twitter-land! Then a check on Facebook to see how people liked last night’s post. Naturally my usual loyal fans loved it, and I love them . . . but I wish they would put their words of praise on the blog itself. Never mind for now, I’ll make that easier to do down the road.
And what a road it is! Among bloggers I know I’m just one of a zillion, but what could be more gratifying than blogging about my favorite thing, cooking, and having people say they enjoy it? The blogging AND the cooking, that is. And in the midst of all this happy thought I’m starting to jones for the perfect complement to this coffee I’m swigging: a hunk of that old fashioned bakery style bundt coffee cake with chocolate marbling all through it . . . Mmmmm . . . how do they do that . . . and so my baking day begins.
Would you believe this is the way it happens everyday? Really!!!
Old Fashioned Bakery Style Chocolate Marble Bundt Coffee Cake:
In a chopper or processor put:
2/3 cup Walnuts
2/3 cup Brown Sugar
1/3 cup Chocolate Chips
2 tbs. Cocoa
2 tbs. instant coffee or espresso powder
Grind until fine, set aside
Preheat oven to 350ºF. Grease well a 10″ fluted bundt pan.
2 1/4 cups all-purpose flour
1 1/2 cups sugar (or make it half sugar, half Splenda – totally optional)
3 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
Beat well in a large bowl:
1 1/2 cups sour Cream (fat-free, which again is optional)
3 lg eggs
1 1/2 tsp. vanilla
Add the dry ingredients and mix by hand only till incorporated; over-beating will make this cake tough.
Spoon 1/4 of the batter into bottom of pan. Spread evenly and sprinkle 1/2 the chocolate filling. Top with half of the rest of the batter and smooth carefully. Sprinkle with other half of filling, putting the remaining batter on top. Using a small spoon, doing this five or six times, scoop the batter up from the bottom of the pan to the top, turning a little after each scoop. Spread the top evenly.
Bake until a tooth pick comes out clean, 40-50 minutes.
Cool in the pan for ten minutes, then invert onto a rack, tapping the bottom of the pan. Let cool completely.
Transfer to a plate and drizzle with,
Stir together until combined, with no lumps:
1 cup confectioner’s sugar
2-3 milk, coffee, liquor, or water
And as always, Enjoy!!!
© Jennifer Green Alger 2010