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It’s been pretty hectic around here. Between the Sift! Strawberry Loaves that have been shipping out like they are the sure cure for male pattern baldness or they permanently erase wrinkles and the carrot cake requests (if you haven’t tried it, you haven’t experienced love), my head is spinning. I truly wouldn’t have it any other way. Let’s not forget about wedding season! With that said, it’s a sweet smelling zoo around here. Don’t fret, cupcakes! I haven’t forgotten about you.
Being from Chicago, early spring and early fall are the markers for bake sale season. So that always meant seasonal goodies with with weird cornball names. It meant obsessed soccer moms with something to prove. It meant giving the show off mom with the fancy-schmancy cupcakes (that you know she bought and the rules were “HOME-BAKED”) the stink-eye because you already know your homemade ‘nana muffins are WAAAAAYYYYY better.
Depending upon the community you live in, it can be a global experience where everybody brings their “famous” something or other. There’s always a famous cookie, a famous gooey treat, and a famous muffin. Don’t eat the muffins! They are usually the kind that have you rushing to the nearest McDonald’s restroom. I’m just saying. If you must, look for the closest most acceptable restroom on the way to the bake sale. That way, when that fiber kicks in…
Moving on! This cake is simple to make and lovely to bake. It smells AWESOME, and even better, the aroma lingers for a while after pulling it from the oven. Swirls of cinnamon, chocolate, and walnuts come together harmoniously. It begs for a glass of milk. Not a milk person? May I suggest a deep Sumatra coffee? They’d pair perfectly. While this is a bundt cake, feel free to make it into muffins or a loaf. Bake sale or not, this cake is a treat, and the only place you’ll be rushing off to is the kitchen…to make more!
Let’s get started!
Like I said, it’s pretty simple to make. Meet the cast!
Preheat the hot box to 350°F and spray your pan (bundt, loaf pan, or muffin tins) with nonstick spray or spread with softened butter.
There’s a streusel mixture that we need to prepare first. Later, you will swirl it throughout the batter.
So gather your light and dark brown sugars, toasted walnuts, chocolate chips, cinnamon, and cocoa powder into one bowl. Mix them together with a fork and set aside.
Now, make the cake batter.
Sift your drys (flour, baking soda, baking powder, and salt) together and set aside.
In another bowl, blend the eggs, sour cream, and vanilla together. Whisk briskly for a minute or two, or until completely combined will suffice. Set aside.
With an electric mixer, cream the butter and sugar until light and fluffy – 3 to 5 minutes.
Add the flour mixture in 3 additions alternately with the egg mixture, beginning and ending with the flour mixture. Do not overbeat. Whatever may be clinging to the bowl can be folded into the batter.
Pour half the batter into the bundt pan, loaf pan, or half-fill your muffin tins. (I used a bundt pan.) Now, grab the streusel mixture you made earlier and sprinkle half of it it over the batter you just poured into the pan.
Pour the remaining batter on top of the streusel-sprinkled batter. Sprinkle the remaining streusel on top. Using a butter knife, swirl the streusel throughout the batter by running the butter knife in zigzag motions through the batter. Be certain not to zigzag so much that you begin to combine the streusel with the batter.Take a look at the topmost picture to see what I did.
Tap the pan on the counter to release any existing air bubbles.
Bake 45-50 minutes. Do the old toothpick/wooden skewer test to make sure it’s done.
Love & Biscuits!
Sift!, @DessertBoutique, www.SiftAtlanta.com
1/4 cup light brown sugar
1/4 cup dark brown sugar
1/2 cup chopped toasted walnuts
1/2 cup semi-sweet chocolate chips
3/4 tsp cinnamon
1/2 tsp cocoa powder
2 1/4 cups all purpose or cake flour
1/2 tsp baking soda
1 ts baking powder
1/2 tsp salt
3 large eggs
3/4 cup sour cream
1 1/4 tsp vanilla
1 1/2 stick butter, room temperature
1 heaping 1/2 cup sugar plus 1/4 cup sugar – if you have a 3/4 cup measure, then measure out a heaping 3/4 cup sugar