Chocolate Streusel Goat Yogurt coffee cake

Neatly snuggled between an irresistible coffee cake lightened by goat's yogurt;
a streusel of chocolate, cranberry and walnuts found themselves into a swirl.

Initially, from Maida Heatter's Book of Great Desserts...
the 'Budapest' coffee cake got hold of me.
When this cake was first tried out for a big gathering...it received favourable reactions. 

Although, quite impressed with the initial results... 
I knew then that my next version was going to get... 
creative twist with a lighter cake crumb.

One change was the lightening of the sour cream with...
the help of my friendly Quebec goats.

The distinctive tangy flavour of Goat yogurt is quite unique.   
It's smooth, rich, unctuous texture is often compared to the creamy consistency of Greek-style yogurt.  
Not only is it more nutritious than cow's yogurt, it's accompanied by more vitamins as well.
This protein packed yogurt is also more generous in sources of calcium and potassium.  
Boasting lower levels of lactose than cow's milk...
goat yogurt has become the favoured choice for those with delicate digestive systems.  
This is originally how I came upon this treasured find ;o)

Not only do I eat goat's milk yogurt in its natural state...
I have found myself using it quite frequently in several savoury and sweet recipes.  
For instance, this sour cream based coffee cake got a lightened substitution.
Anywhere from 2.5 to 10% fat content is offered by this thick and creamy goat's yogurt.
Depending how low-fat you need to take it...I would recommend trying the 10% first.

Here's how I adapted the well known...
'Budapest cake' to suit my sweet table.

Chocolate Streusel Goat Yogurt 
coffee cake
Lightly inspired by the "Book of Great Desserts" -- Maida Heatter's Budapest cake.
yields 10-12 servings
Printer Version

(American / Metric measures)

Streusel filling:
. 2 Tbsps. (30ml) ground Cinnamon spice
. 1/8 cup (12g) Dutch-processed Cocoa powder
. 1/4 cup (40g) dried Cranberries (or raisins)
. 1/4 cup (40g) Walnuts, coarsely chopped
. 1/4 cup (45g) bittersweet (65-70%) Chocolate, coarsely chopped
Cake batter:
. 1/2 cup [1 stick] (125ml) unsalted butter, softened
. 1/4 cup (60ml) mild Olive oil
. 1 cup (210g) granulated Sugar
. 1/2 cup (110g) Brown Sugar, packed
. 1 Tbsp. (15ml) pure Vanilla extract
. 4 large eggs, room temp.
. 2 cups (500ml) Goat (10% fat) Yogurt, room temp.
. 2-1/2 cups (375g) unbleached All-Purpose flour
. 2 tsps. (10ml) baking powder
. 1 tsp. (5ml) baking soda
. 1/2 tsp. (2.5ml) salt
Optional: generous sprinkle of icing sugar and a hint of cocoa powder

Pre-heat the oven to 375F/170C/Gas5  
Position the rack on the 2nd level from the bottom 
Grease and flour a 10 inch (26cm) bundt cake pan with a little vegetable oil.  
Dust the pan with a some flour and then invert while tapping out excess flour.  Set cake pan aside. 

STREUSEL filling mix:
1. In a small bowl, combine and mix the above mentioned ingredients.  Set aside.
2. In a medium bowl, sift the dry ingredients together and also set aside.
3. In a large bowl, cream together the butter and oil with an electric mixer until light and fluffy.  Add the sugars and beat for about 2 minutes on medium-high speed.  Towards the end, add the Vanilla and follow that by adding one egg at the time between mixes.   Afterwards, beat for another minute or so until all becomes smooth and creamy.
4. Turn the mixer to low speed when adding the first third portion of the flour mix.   Alternate this with the yogurt.  Repeat without over-mixing.
Assembly of layers:
5. Spoon in 1/3 of the batter at the bottom of the bundt pan and gently smoothen the surface.  Sprinkle 1/3 of the 'Streusel' filling throughout the surface.  Repeat with the cake batter (4 times in total) and the 'Streusel' (3 times in total) until you end up with a generous topping of cake batter.
6. Bake for 50 minutes.  Remove the cake from the oven and let it rest for 10 minutes.  With a thin spatula, gently nudge the cake from its sides.  Afterwards, transfer and invert the cake pan on a metal rack.
7. Once, slightly cooled, transfer it on a serving dish.  Then, when the cake has completely cooled, the optional sprinkle of icing sugar and cocoa powder can be applied.    Note: For an added sweet finish...an icing glaze would also be welcomed on this cake.   Enjoy.

Now for the bonus...
French coffee cake toast
If you are lucky enough to be left with leftover cake...
here's how I embellished Sunday brunch.

French coffee cake toast
. 4 thick slices of leftover coffee cake
Egg mix:
. 3 large eggs
. 1/8 cup (30ml) milk
. 3 Tbsps. (45ml) frozen Orange concentrate 
(or double amount in fresh squeezed)
. a small quantity of Butter and Canola oil for cooking

1. In a large bowl, whisk the eggs, milk and orange concentrate until smooth.
2. Generously dip each slice of coffee cake and leave them in the bowl for about a minute or so.
3. In a large skillet, on Medium heat...warm up just a little quantity of butter and oil.  
4. Lightly cook and gently turnover slices before placing them on a paper towel to wipe excess grease.
. Serve immediately with some icing sugar or maple syrup and your choice of fresh fruit.
Voila...a wonderfully decadent and scrumptious brunch is served.

For those baking up a whirlwind of goodies for the sweet table...
here's to you having a great baking experience.
 Never be afraid to swirl things up a little and make it your own ;o)

Flavourful wishes,

Comments or suggestions ... write me :o)
Claudia at:  foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.

Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)
. Use DRY cup measurements for...you guessed it...all DRY ingredients.
Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.
OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later. 

Here are other bundt cakes that might be of interest:
- Chocolate Caramel Cheese flan cake {aka ChocoFlan cake}