Saturday, May 24, 2008

Coffee time

Coffee time!

A cup of coffee and a piece of "German Streusel Swirl" cake.

An old family favorite, whipped up in a moment's time.

German Streusel Swirl Cake

4 eggs
2 cups sugar ( I *never* use 2 cups, 1 1/2 at the most, usually substitute alternatives)
1 tsp. vanilla
2/3 cups orange juice
3/4 oil
2 cups flour
2 tsp. baking powder
1 square bakers chocolate melted (for this I use about one cup of the batter when mixed and approx. 2 tbsp of unsweetened cocoa powder. Mix well together)

I'll state it off the top. The secret to this light and airy cake is beating it for quite some time, first the wet ingredients, add the dry and then whip, whip, whip. :-)

So, beat the eggs. Add the sugar, oil, juice and vanilla. Beat again. Add the dry ingredients andbeat some more. Whip, whip, whip. :-)

Pour the batter into a bundt pan (or baking pan of choice). Swirl the chocolate mix on the top and then use a knife to cut it down into the white batter to make designs of your choice.

Bake for one hour at 350 degrees. If desired, sprinkle a bit of icing sugar on the top when it's done. The secret to getting the cake to fall out of the bundt pan is to ensure it's greased well around the funnel center.