hazelnut streusel loaf cake

by on January 29, 2013

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It’s been a while since my last post. And the one before had also been later than usually. This is not me moaning and telling you I have a creative break down or I lost my writing juices. In fact my creativity is overwhelming recently and I wrote several brilliant posts but just in my head. You may wonder what I am up to and I will tell you.

I am painting! Watercolor or oil painting? Nope wall paint in fact. We are going to move into an old but nearly new place in Atlanta, which needs some tender loving care. I omit the jacuzzi and the walk in refrigerator but I still have a long list of wishes unfortunately every budget has a limit. DIY painting sounded like a good option to save some bucks for fulfilling some of my dreams from my wish list. So far I am happy with the results. Some of those days I would rather sit in a cubicle, sipping coffee and hide for a while, rather than rolling, rolling and rolling color all over the walls. But at the end, seeing a day’s work makes me appreciate my future home even more. Even if I fell asleep way too early, missing out reading time for books and blogs and taking pictures.

And where went all the genius blog post in my head? Gone! Maybe scrubbed away with all the paint on my hands, face and hair. But after I got knocked out at night, there is nothing left of them next morning. Some might think they had never been real, I know better.

In fact cooking and food had been on the back bench for some weeks. I am still eating, good lord eating is not the right word, renovating makes me inhaling whole cows. But I haven’t thought about food that much, usually I have food on my mind all day long, I mean all day, every hour, every minute. One of the rare occasions I was not attached to a paint roller, searching for perfect toilet bowls or looking for a tile that I might still love in a couple of years, I went for cookbook shopping. Yes I still haven’t found a cure for that. I came across Home Baked Comfort  (William Sonoma) by Kim Laidlaw. It was the title that let me grab it, so inviting and magnetic. Paint came into my way again and I saved the first reading until I knew I would have heaps of time and not be interrupted. The first time is the best, don’t you thing? So it took a while but after I finished, a great deal of colorful bookmarks decorated the top of the book. Although I already know baking all of them would be a 500.000 calories journey, I started with hazelnut streusel bread (page 62) and changed it to my liking. I hope you enjoy it as much as I did.

hazelnut streusel loaf cake

Adapted from Williams-Sonoma Home Baked Comfort by Kim Laidlaw, recipe by Josh Loeb and Zoe Nathan, Huckleberry Café and Bakery in Santa Monica, CA.

ingredients

for the streusel:

  • 30g / 4 Tbsp. all-purpose flour
  • 80 g / 1/3 cup  turbinado sugar
  • 55 g / 4 Tbsp. unsalted butter, very soft
  • 1 tsp. ground cinnamon
  • 100 g / 3.5 oz. whole toasted* hazelnuts

for the batter (all ingredients at room temperature):

  • 60 g / 2.1 oz. whole toasted* hazelnuts
  • 3 tsp. instant espresso powder
  • 100 g / 7 Tbsp. unsalted butter
  • 160 g / 5.6 oz. granulated sugar
  • 2 large eggs
  • 160 g / 2/3 cup plain yoghurt (I used Greek yoghurt)
  • 200 g / 7.1 oz. all-purpose flour
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. fine sea salt
  • 100 g / 3.5 oz. (½ cup high-piled) white chocolate chips

instructions

  1. Preheat your oven to 175 C / 350 F and grease or line your loaf pan 9 x 5 inch (ca. 23 cm) .
  2. Add all ingredients for the streusel except the nuts to a midsize bowl.
  3. Add all (160 g / 5.6 oz.) whole nuts to the bowl of your food processor and pulse until roughly chopped. Spoon 100 g / 3.5 oz. to the bowl with for the streusel mix and stir until combined and set aside.
  4. For the batter continue pulsing the remaining nuts in the food processor until finely ground, remove and add to a big bowl.
  5. Dissolve espresso powder in 1 Tbsp. water.
  6. Add butter and sugar to the food processor (keep the blade) and blend to cream, add eggs, dissolved espresso and yoghurt and continue blending, stop to scrap down the sides of the bowl if necessary. Add flour, baking powder, baking soda and salt and pulse just until combined.
  7. Pour batter to the finely ground nuts in the big bowl, add white chocolate chips and stir shortly.
  8. Add ½ of the batter into the loaf pan, sprinkle with ½ of the streusel, top with the other ½ of the batter and remaining ½ of the streusel.
  9. Bake 50 minutes or until a skewer inserted comes out without crumbs clinging to it.
  10. Let cool in the pan for 10 minutes.

some notes

For toasting the raw nuts: spread on a dry baking sheet and bake at 350 F for 5-7 minutes. Keep an eye on them, they go from fragrant to burned in a whim.

variations

Add more espresso powder if you prefer more coffee taste, 3 tsp. are just enough to enhance the flavor of the nuts.

 

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{ 8 comments }

cranberry and apple tart with coconut streusel

by on November 17, 2012

I never got the right understanding about cranberry sauce on Thanksgiving. We never connected well. Come on it’s a berry, although I never would put a raw cranberry in my mouth (never again, I learned it the hard way) I consider a cranberry as something sweet or at least in the category for sweet stuff. And don’t get me started with another Thanksgiving variation: sweet potatoes, which I adore and eat at least once a week but topped with marshmallows, no thanks, I’ll pass. Yes that’s me saying this and I am the one who loves baked camembert with lingonberry jam. This lady is full of contradictions. Maybe not even a lady, maybe I just get tangled up in contradictions.

Anyway I am sucker for fresh and seasonal food and get excited about most of the farmers market finds and that includes cranberries too. These days you can find them everywhere, tempting bright red and yet tart. They are a great source of vitamin C and fiber and a lot more good stuff. Hence cranberries are very healthy and not just beautiful in a sauce. Today they come in company with just a few sour apple pieces, together they are a nice tart contrary to the buttery of the crust and sweetness of the streusel. If you don’t have any apples on hand, don’t bother, just skip them.

cranberry and apple tart with coconut streusel

ingredients

for the crust

  • 220 g / 1 ¾ cups all-purpose flour
  • ¼ tsp baking powder
  • ¼ tsp fine salt
  • 70 g / 1/3 cup granulated sugar
  • 110 g / ½ cup unsalted butter, cold, cut in pieces
  • 1 large egg

for the filling

  • 300 g / 3 cups fresh, washed cranberries
  • 70 g / 1/3 cup granulated sugar
  • 3 Tbsp. water
  • 2-3 small tart apples (like Granny Smith)

for the streusel

  • 110 g / ½ cup unsalted butter, softened
  • 70 g / 1/3 cup granulated sugar
  • 100 g / 1 1/8 cups unsweetened coconut flakes
  • 2 Tbsp. all-purpose flour

instructions

  1. Add flour, baking powder, salt, and sugar in your food processor with a blade attached and pulse a few times to mix the ingredients. Add butter and pulse again. Add the egg and pulse again, the dough should be crumbly but hold together than squeezed. Don’t overwork or the dough will become tough. Knead shortly with your hands, form a disk, cover with plastic wrap and put in your refrigerator for at least 30 minutes up to one day.
  2. Preheat your oven to 350 F and grease your tart pan.
  3. Add cranberries, sugar and water into a small saucepan over medium high heat. Cook until the cranberries popped and look like jam, stir frequently and reduce heat if it starts to burn. Takes about 7 to 10 minutes to thicken.
  4. Peel and core the apples and cut into thin slices.
  5. Mix all ingredients for the streusel.
  6. Roll dough between two pieces of plastic wrap, lifting plastic wrap as needed. Place dough into tart pan and cover with apple pieces. Spread cranberry jam evenly over apples. Sprinkle with coconut streusel and press gently.
  7. Bake 35 minutes and let cool on a rack.

some notes

You can use a 20 x 30 cm / 12″ x 8″ tart pan or a 28 cm / 11 inch springform pan.

Cooking time: 35 minute(s)

 

{ 6 comments }

German peach streusel cake

by on August 15, 2012

There are things that would force me to get up early on a weekend day like tornado siren, earthquake or fire alarm. But there are also some enjoyable circumstances like the scent of freshly brewed coffee waving into my bedroom and tinkling my nose (hint!) or the anticipated trip to a peach orchard.

Since our visit to an apple orchard in Wisconsin last October, I am in love with orchards and pick-your-own fruits. Due to the summery heat we decided to rise and shine very early, get a bucket full of peaches and have a decent late breakfast at the cafe owned by the farmers wife. I love it than a plan comes together. We were the first peach pickers that morning, but not for long. Our bucket filled up fast, the trees were loaded with branches full of fragrant and juicy peaches. Afterwards the breakfast was sweet and filling and we enjoyed the Southern hospitality.

I spent most of this weekend in my kitchen, there are three peach pies sitting in my freezer and waiting for my family to arrive in a couple of days. I made American peach pie for my German family and this German peach streusel cake to share with you and my American friends. Food is connecting people, countries and continents.

 

 German peach streusel cake

 

All ingredients should be at room temperature! This cake is best the day it’s freshly baked but still delicious for two more days if wrapped and stored in the refrigerator.

ingredients:

for the yeast dough:

130 g / 1 cup all-purpose flour (more if needed)
70 g / 1/2 cup  whole wheat flour (or all-purpose flour)
2 tsp active dry yeast
3-4 Tbsp granulated sugar
pinch of salt
30 g / 2 Tbsp unsalted butter, soft
60 ml  / 1/4 cup milk (2%)
1 egg

1.1 kg / 2 1/2 pounds peaches (about 8 medium and 5 large peaches)

for the streusel dough:

180 g / 1 1/2 cup all-purpose flour
100 g / 1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
110 g / 8 Tbsp unsalted butter, soft
butter and flour for the pan

instructions:

Add all ingredients for the yeast dough in a big bowl. Knead by hand or with stand mixer fitted with paddle attachment for 2 minutes. Add more flour or milk if needed. You should end up with a easy to handle dough not too sticky and not too dry. Sprinkle dough with more flour to keep it moist. Place the bowl at a warm (not hot) place, cover with a clean kitchen towel, let rise until doubled in size, approx. 40-50 minutes.

Grease and flour dust a baking pan 20 x 30 cm / 8 x 12 inch. Knead the dough shortly with your hands. Roll out dough and place into your baking pan. Let rise a second time while you prepare peaches and streusel.

Preheat your oven to 180 C / 360 F.

Meanwhile peel peaches with vegetable peeler (works best for me), cut in half, remove stone and cut the halves into thin slices (about 4-6 slices depending to the size of your peaches).

In a medium bowl add all ingredients for streusel. Knead with your hands until well combined. Rub with fingers until crumbs form.

Place peaches on dough, top with streusel and bake for 30 to 35 minutes. Let cool before serving.

{ 10 comments }

prune cake with marzipan streusel

by on August 24, 2010

Blue prunes (Italian plum, damson, any right?) in Germany called Zwetschgen or Pflaumen, are not easy to get in the midwest. So I was quite happy as I found some at our nearby grocery store. I haven’t eaten a prune cake since two years and it is one of my favorites. Can you imagine how excited I was?

When I was a kid I spend many summers sitting on a prune tree and eating prunes until my stomach hurt. You can say I grew up on a prune tree. Wipe away any thoughts about apes… The rest of the time I spend on roller skates and I am still good in skating. After school and homework had been done, I took my bike and drove the street up and down and knocked on every friends doors or we met at the playground. This was the best place ever, two huge prune trees, a place to play table tennis, a great playground and lot of lawn to play soccer.
A few weeks ago as I visited my family in my old hometown, I drove by to look at my old playground and was happy to see everything was in good condition and the trees were bigger as expected. But than I wondered where are all the children? Times had changed. Today kids make play dates, join sport teams, learn an instrument or just sit in front of the TV or PC or both. Maybe you can say more civilized if I remember how many times my friend next door had to take his cloths off in front of the door otherwise his mum won’t had let him in.

But back to the great cake. If you don’t have prunes on hand try it with apples. And don’t miss this great streusel, you can make them on muffins or any other cake. Marzipan is available in many grocery stores but can also be homemade. Start with the streusel, they may need some time for cooling and getting firm.

 

prune cake with marzipan streusel

baking sheet approx. 15 x 10 inch

1,5 kg / 3 1/3 lb. prunes (also called damson)

you need for the streusel

200 g / 7.1 oz. marzipan (Rohmasse)
3 tablespoon all purpose flour
a pinch of cinnamon

For softening put the marzipan into a midsize bowl and heat in the microwave for 15 seconds. Add the flour and cinnamon and knead with your hands until mixed well. Let cool in the fridge OR just set aside and form the streusel with your hands later. If your dough is easy to crumble you should go for the second method.

you need for the yeast dough

200 ml / 3/4 cup + 2 teaspoon milk
75 g / 1/3 cup or 5 tablespoon butter
370 g / 2 1/2 cups all purpose flour
1 egg at room temperature
70 g / 1/3 cup sugar
3 teaspoon dry yeast
1 tablespoon Amaretto

Heat the milk and let the butter melt in the microwave and let cool until lukewarm.
Put everything in a large mixing bowl and knead with your hands or use a dough hook and a hand mixer. Cover with a damp kitchen towel and let stand for 30 minutes.

Meanwhile wash the prunes, slice in half and remove the stone. Grease the backing sheet and preheat the oven to 190 C / 375 F.
Roll out the dough on a clean and dry surface. You may need some flour to prevent the dough from sticking. Place the dough on the baking sheet and cover with the prunes the cut side facing up.

Cover with streusel. If you kept them in the fridge, grate them with a box grater.
Let rise for 10 minutes and bake for 25 to 30 minutes

 

{ 1 comment }

apple streusel cake

by on June 18, 2010

This cake is in the oven right now and you can smell it everywhere. It is one of my must have from time to time and I shared this recipe with many friends and colleagues. Although it is more like an autumn cake, it fits right now because there is one of these Mid West storms outside and it is dark and heavy rains are coming soon.
Usually I make a large baking sheet and freeze it in slices and take it out piece by piece. Try it warm with vanilla ice cream or serve it with whipping cream.
The streusel are crunchy at the first day and become soft and more aromatic the next days. The aroma is buttery with cinnamon and depending which kind of apples you use. This is one of these cakes tasting better day by day just keep it in an airtight container in the fridge but bring it to room temperature before eating.
Today I used red delicious (just because they were lying around and nobody wants to eat them) but every other is ok. Just double the ingredients for a 12 x 17 in baking sheet. For this yeast dough recipe I mix all liquid ingredients together, it is the easy way to make sure none of them is to hot or to cold for the yeast. If you have an egg and milk at room temperature just melt the butter, let cool down and mix everything.

for a 9.5 in or 24 cm spring form pan you need:

apple streusel cake

for the yeast dough:

1 cup / 130 g all-purpose flour
1/2 cup / 70 g whole wheat flour (or all-purpose flour)
2 teaspoon dry yeast
2 tablespoon sugar
pinch of salt
2 tablespoon / 30 g butter
1/4 cup / 60 ml milk 2%
1 tablespoon sunflower oil or other neutral oil
1 egg

3 apples

for the streusel dough:

1 1/4 cup / 180 g all-purpose flour
1/3 cup / 100 g sugar
1/2 teaspoon ground cinnamon
4 oz. / 8 tablespoon/ 113 g/ butter (1 stick)
butter for the pan

For the yeast dough put the dry ingredients in a mixing bowl. Preheat the milk add the butter and let melt in the milk, add the oil and before you add the egg make sure the milk is not to hot otherwise you will cook the egg and you will kill the yeast. Put the milk mix in the mixing bowl and use a dough hook or knead by hands for 3 minutes. Cover the bowl with a wet towel and set on a warm spot to let rise. I use the oven and preheat for just a few seconds, the oven should not be warmer than 140 F optimal temperature is 80 F to 90 F. The dough is ready than doubled, mine needed 40 minutes. You know the dough is right when you leave a indention if you press a finger into it.

In the meantime I peeled the apples, sliced them into small pieces, covered and chilled them so they won‘t get brown.

Butter the pan, knead the yeast dough once more and cover the pan bottom with it. You can roll the dough but I just use my hands. Let rinse for 10 minutes while preparing the streusel dough. This is quit easy just put everything in a mixing bowl and cut the butter in small pieces, mix well.

Preheat your oven to 360 F / 180 C.

Put the apple pieces into the pan, press carefully and top with the streusel. If you prefer bigger streusel just press the crumbles to the right size.
Put in the oven for 30-40 minutes and let cool down or eat warm.

 

 

 

And later this day, we got two nice rainbows before it started raining again…

 

 

 

{ 1 comment }

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