Sunday, January 13, 2008


I found this recipe on the McCormick site, but adapted it to some new flavors. If you want to see the original recipe (Cinnamon Streusel Cake with Irish Cream Glaze), go to this link: The original recipe is for a 12-cup bundt pan, but I made it in my Wilton mini-bundt pan and my 3-cup Nordic bundt pan. If you like the flavors of coffee, cinnamon and chocolate (mochaccino), then you're going to love this recipe. The chocolate is subtle, but the cinnamon and coffee come through loud and clear.
Mochaccino Streusel Cake with Irish Cream Glaze
1 cup whole wheat flour
1 cup light brown sugar (I used 1/2 c. brown sugar + 1 Tbsp. Stevia Plus)
1 Tbsp. cinnamon
1 Tbsp. cocoa powder
1/2 tsp. ginger
1/2 cup (1 stick) butter
1 cup toasted pecans
2/3 cup softened butter (I used salted -- it's what I had)
2 cups sugar (I used 1 cup white sugar + 2 Tbsp. Stevia Plus)
2/3 cup sour cream (I used lite)
1 Tbsp. pure vanilla extract
2 Tbsp. instant coffee granules (I used decaf)
4 large eggs
2 cups all-purpose flour
1/4 tsp. baking soda
2 Tbsp. butter, melted
1 cup confectioner's (10X) sugar
2 Tbsp. Irish cream liqueur (I used 1 tsp. cocoa powder + 2 Tbsp. coffee brandy)
2-3 tsp. milk or cream (I used heavy cream)
DIRECTIONS: Preheat oven to 325F. Set oven rack on center position. For the streusel topping, combine all topping ingredients in work bowl of a 4-cup or larger food processor and pulse till ingredients are well combined and pecans have just a few larger (but not large) pieces showing. Set aside.
For the cake, beat butter, sugar, sour cream, vanilla and coffee powder in a large bowl with electric mixer on medium speed until light and fluffy. (If mixture curdles, as mine did, don't worry; when you add the dry ingredients, it will come back.) Add eggs, 1 at a time, beating well after each addition. Gradually beat in flour and baking soda on low speed until well mixed.
Grease and flour whatever pans you are using, or spray with flour-added non-stick cooking spray. Sprinkle 1/2 of the streusel topping evenly over the bottom of the prepared pans. Spoon half of the batter over the topping. Repeat layers. Bake 1 hour for a 12-cup bundt pan; 22 minutes for mini-bundt pans; 28 minutes for a 3-cup bundt pan. These times are only guides. Start testing for doneness 5-7 minutes ahead, and remove cakes from oven when a toothpick inserted in center comes out with just a few crumbs. Cakes may not look done, especially if they crack as mine did and seem to be wet inside the crack. Let the toothpick tell the story; don't believe your eyes. Cool in pan for 10 minutes. Cakes should release easily after setting in pans for 10 minutes. Cool completely on wire rack.
Prepare glaze, mixing all glaze ingredients in small bowl until smooth. Spoon evenly over cooled cake. (My cakes were actually warm when I glazed.) Let stand until glaze is set. (It sets almost immediately.)

Here's a look at the Wilton mini-bundt pan. I bought it online. These little cakes are about the size of a large cupcake.
Here's my Nordicware 3-cup bundt pan, also purchased online. This is a nice cake size for 2-4 people.
Here are the mini bundt cakes after they have been turned out of the pans. Although the instructions for the bundt pans always seem to be to brush them with melted butter, I sprayed with the flour-added non-stick cooking spray and had no trouble with release. I think the real trick is to let the cakes sit in the pan for at least 10 minutes. They pop right out.

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