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Makes: 16 servings
Active Time: 35 minutes
Total Time: 3 1/2 hours (including 2 hours cooling time)
NUTRITION PROFILE
INGREDIENTS
STREUSEL FILLING
3 tablespoonsall-purposeflour
3 tablespoonsdarkbrownsugar
3 tablespoonschoppedhazelnuts
2 tablespoons instant espresso powder (see Notes)
1 tablespoonbutter, melted
CAKE
1 1/2 cups white whole-wheat flour (see Notes)
1 1/2 cups all-purposeflour
1 teaspoonbakingpowder
1/2 teaspoonsalt
1/4 teaspoonbaking soda
1 1/2 cups reduced-fat sour cream or low-fat plain yogurt
1 teaspoonvanillaextract
4 tablespoonsunsaltedbutter, softened
1/4 cup canola oil
2 cups granulatedsugar
2 largeeggs
2 largeeggwhites
GLAZE
1/2 cup packedconfectioners sugar
1 teaspoon instant espresso powder mixed with 2 tablespoons hot water or 2 tablespoons
brewed coffee
1 tablespoonchoppedhazelnutsforgarnish
PREPARATION
Preheat oven to 350F. Coat a 10-cup Bundt pan or tube pan with cooking spray.
To prepare streusel: Combine 3 tablespoons each all-purpose flour, brown sugar and hazelnuts,
2 tablespoons espresso powder and melted butter in a small bowl.
To prepare cake: Whisk white-whole wheat flour, all-purpose flour, baking powder, salt and
baking soda in a medium bowl. Stir together sour cream (or yogurt) and vanilla in a small bowl.
Beat butter, oil and granulated sugar in a large mixing bowl with an electric mixer on mediumhigh speed until well combined. Add eggs and egg whites, beating after each addition until just
incorporated. Add the dry ingredients alternately with the sour cream (or yogurt) mixture, starting
and ending with the dry ingredients and beating on low speed just until incorporated after each
addition, scraping down the sides as necessary.
Spoon half the batter into the prepared pan and sprinkle evenly with the reserved streusel. Top
withtheremainingbatter and smooththe top.
Bake the cake until a toothpick inserted in the center comes out clean, 50 minutes to 1 hour.
Cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
To prepare glaze: Place confectioners sugar in a small bowl. Add 1 tablespoon espresso
mixture (or coffee) and stir until smooth. Add up to 1 tablespoon more of the liquid to thin the
glaze to desired consistency. Drizzle the glaze over the cooled cake. Garnish with chopped
hazelnuts, if desired
TIPS & NOTES
Make Ahead Tip: Loosely wrap the cooled cake and store at room temperature for up to 1 day.
Glaze just before serving. | Equipment: 10-cup Bundt pan or tube pan
Notes: Look for instant espresso powder near the other instant coffee in well-stocked
supermarkets.
White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor
but has the same nutritional properties as regular whole-wheat flour. It is available at large supermarkets and natural-foods stores and online at bobsredmill.com or kingarthurflour.com.
Store it in the freezer.
INGREDIENTES
RELLENO streusel
3 cucharadas de harina para todo uso
Azcar morena 3 cucharadas oscuro
3 cucharadas de avellanas picadas
2 cucharadas de polvo de caf espresso instantneo (ver Notas)
1 cucharada de mantequilla derretida
PASTEL
1 1/2 tazas de harina blanca de trigo integral (Notas)
1 1/2 tazas de harina para todo uso
1 cucharadita de polvo para hornear
1/2 cucharadita de sal
1/4 cucharadita de bicarbonato de sodio
1 1/2 tazas de grasa reducida crema agria baja en grasa o yogur natural
Extracto de vainilla 1 cucharadita
4 cucharadas de mantequilla sin sal, suavizada
1/4 taza de aceite de canola
2 tazas de azcar granulada
2 huevos grandes
2 claras de huevo grandes
GLAZE
De azcar 1/2 taza de lleno confiteros
1 cucharadita de polvo de caf espresso instantneo mezclado con 2 cucharadas de agua
caliente o 2 cucharadas de caf preparado
For the Cake, beat softened butter, granulated sugar and sour cream in large bowl with electric
mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each
addition. Mix in vanilla. Gradually beat in flour and baking soda on low speed until well mixed.
Spoon 1/2 of the Streusel Topping into greased and floured 12-cup Bundt pan. Spoon 1/2 of
thebatterover top. Repeatlayers.
Bake 1 hour or until toothpick inserted in center comes out clean. Cool in pan 10 minutes.
Remove from pan. Cool completely on wire rack. Sprinkle with confectioners' sugar or drizzle
with Vanilla Glaze, if desired.
Vanilla Glaze: Mix 1 1/2 cups confectioners' sugar, 2 tablespoons water and 1/2 teaspoon
McCormick Pure Vanilla Extract in medium bowl until smooth. If necessary, stir in 1 to 3
additional teaspoons water until glaze is of desired consistency. Drizzle over cooled cake. Let
stand until glaze is set.
Cinnamon Apple Streusel Cake: Prepare cake batter as directed, stirring in 1 cup chopped
peeled apple.
Easy Caramel Sauce
Yield: about 1 1/2 cups caramel sauce
Ingredients
1/2 cup (1 stick) butter
1 cup light brown sugar
1/3 cup heavy cream
Instructions
1. Melt butter in a saucepan.
2. Add brown sugar and heavy cream and whisk constantly over medium heat until sugar is
dissolved.
3. Bring to a boil and allow to boil for 3 minutes, no more.
4. Remove from heat and allow to cool. Store in refrigerator.
Los ingredientes:
250 ml de Coca Cola
250 g de mantequilla sin sal
80 g de cacao en polvo sin azcar
200 g de azcar moreno
200 g de azcar blanco
2 huevos
1 cucharadita de extracto de vainilla
120 ml de leche
1 cucharadita de zumo de limn
300 g de harina
2 cucharadita de bicarbonato sdico
Glaseado:
300g de azcar glas tamizado
Coca Cola al gusto