"Michael" > wrote in
oups.com:

> I have been making the Hershey's Perfectly Chocolate cake
> now for months. It's the first kind of cake I made and
> it worked out nicely and it made the family happy. Since
> it's hard to argue with success, I haven't tried any other
> cake (well, I did do the snowman cake at Christmas) since
> then.
>
> I notice the enthusiasm waning somewhat with each new
> chocolate cake. I need a new one. Can you recommend a
> good and easy cake I can make with two 9" pans? I have
> nothing against mixes, but I'm sorta partial to doing it
> up from scratch. Oh. I guess I should confess that I
> don't much care for angel food cake, either.
>
> Thank you! Michael
>
>

I make it in a bundt pan...but it is up to you. And I use sour cream
instead of yoghurt.

@@@@@ Now You're Cooking! Export Format

Streusel Coffee Cake

none

1/2 cup brown sugar - (firmly packed)
1/2 cup rolled oats
2 teaspoons cinnamon
1/4 cup chilled butter - (1/2 stick)
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon nutmeg
3/4 cup unsalted butter - (1 1/2 sticks); room temperature
1 1/3 cups sugar
3 eggs
1 teaspoon vanilla
1 1/2 cups plain yogurt (or sour cream)
1 medium apple; peeled, cored,
and chopped

Preheat oven to 350 degrees. Grease two 9- by 5- by 3-inch loaf pans.
Combine first 3 ingredients in small bowl. Cut in 1/4 cup chilled butter
using fingers or pastry blender until mixture resembles coarse meal. Set
streusel mixture aside.

Sift flour, baking powder, baking soda and nutmeg into large bowl. Using
electronic mixer, cream 3/4 cup butter and 1 1/3 cups sugar together in
another large bowl until fluffy. Add eggs 1 at a time, beating well
after
each addition. Mix in vanilla. Fold in dry ingredients alternately with
plain yogurt, beginning and ending with dry ingredients.

Pour about 1 1/2 cups batter into bottom of each prepared pan. Sprinkle
1/3 cup streusel over each. Sprinkle 1/4 of apple over each. Divide
remaining batter, streusel and apple between pans, beginning with batter.
Run small sharp knife through batter to create swirl.

Bake until golden brown and toothpick inserted into centers comes out
clean, about 55 minutes. Cool on rack. Serve warm or at room
temperature.

This recipe yields 2 cakes.

Source:
"Bon Appétit, November 1990"
S(Formatted for MC6):
"01-18-2002 by Joe Comiskey - "
Yield:
"2 cakes"

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--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl
Continuing to be Manitoban