A coffee lover, I was baffled when I couldn’t find coffee in the Cake Bible. And much later I found out that Coffee Cakes aren’t meant to have coffee in them, just that they’re meant to be eaten with coffee. Duh!

Anyhow.

This was one of the easiest cakes in the book. I decided to all all cupcakes since my only bundt cake pan is 10 cup. It was easy enough actually.

On the calls to use muscovado sugar, I used what we local call it “gula merah”. It’s deep amber, tend to clump and hence pretty moist. I’ve googled whart exactly muscovado sugar is supposed to be and it’s the highest content of molasses that characterised it. So I guess this comes close. I really shouldve put a picture of it. Next time, I guess.

Anyhow. Not much mishaps this time around. The struesal part was easy enough. And the batter was easy too. It definitely needed a spatula to smooth the top.

I used 12 liners and I was doubting myself as each cuppy was filled almost to the brim. I thought of adding more liners, but I had faith in Rose’s estimates. So, I trudged ahead.

And it turned out perfect. Although the baked cuppies rose above the top, it domed a bit and almost leveled itself off. The streusal chocolate did layered half way up, creating wavy lines.

I had one, when it was hot from the oven and it sure tasted great. The crumb was delicate and very moist. Opps, I subsituted sour cream with yogurt since I din’t have any. Guess that attributed to the moistness if the cake. If I had the real sour cream, it wouldn’ve been better, I guess.

I really love the streusal part. Not a cinnamon lover, the taste was perfect, although I braved it and not reduce the cinnamon.

Ayisha in this pic loved the cuppies and later was pinching off the crunchy tops of the cupcakes.

Verdict? Definitely will make these again. Easy and tasty. Rose, did it again!


Batter in cupcake liner.


All 12 cuppies in the pan.


The chocolate struesal. The best bit.


Official cake taster. Ayisha.

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