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This Cake Has a Hole In ItOctober 22, 2012
Alex got me a bundtcake pan for my birthday! Apparently I had been talking a lot about how I wanted to own the coolest bundtcake pan in tow...
Alex got me a bundtcake pan for my birthday! Apparently I had been talking a lot about how I wanted to own the coolest bundtcake pan in town, and that I pined for one on amazon that I had wishlisted and then forgot about. Anyways it was a total surprise and I flipped out and exclaimed how everyone was going to be so jealous of my cakes. Shortly after, I made this cake.
This is a banana chocolate chip coffee cake. I feel like I posted this cake before and never gave you the recipe so I'll post it now. Plus this cake looks prettier than the other one, and it will make you want to make it more, so giving the recipe out now makes more sense. I've always felt the urge to put coffee in my coffee cake. I should really do that. Now that would make some sense. There are so many foods with names that have nothing to do with them. You can of course eat coffee cake with coffee, but it isn't like it's enhanced by coffee or needs to be eaten with coffee to get the full experience. Did anyone ever find out why they call grasshopper pie grasshopper pie?
Highlights from my birthday weekend include this bundtcake (obviously), having a party and raging late, getting Ethiopian food at Mesob, my favorite restaurant, seeing The Walkmen at Terminal 5 in NYC, and watching American Hardcore, twice. Joey Shithead was such a cool guy.
banana chocolate chip coffee cake
3 large ripe bananas
1/2 cup sugar
1 cup unsweetened almond milk
1 tablespoon apple cider or white vinegar
1/3 cup canola oil
1 teaspoon vanilla extract
1 1/2 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon ground allspice
3/4 cup vegan mini chocolate chips
crumbly middle and topping:
1/2 cup brown sugar
1/2 cup brown sugar
1/2 cup flour
1/4 cup white sugar
1 teaspoon cinnamon
1/3 cup canola oil
Preheat the oven to 350ºF
Spray a bundt cake pan with canola oil.
Mash the bananas really well in a large mixing bowl. Add oil, almond milk, vinegar, sugar, and vanilla and whisk to combine. Sift in flour, baking powder, baking soda,salt, cinnamon, allspice, nutmeg and clove. Stir to combine. Fold in chocolate chips with a spatula.
To make the crumbly topping and filling, mix together the brown sugar, flour, white sugar and cinnamon in a small mixing bowl with your hands or a fork. Pour over the mixture about 1/2 the oil. Stir in the oil, pressing mixture together to make large clumps. Pour in the other half and continue to crumble the mixture until all of the oil is pushed into the crumbs.
Sprinkle about 1/3 of the crumb mixture into the bottom of the bundt cake pan. Pour 1/2 the batter over the crumbs. Sprinkle the rest of the crumbs over the first 1/2 of the batter. Now pour the rest of the batter over the crumbs.
Bake for 45 minutes or until a cake tester inserted into the cake comes out clean. Flip the pan over by placing a large cutting board or plate over the top and (using oven mitts) put one hand under the bottom of the pan and one hand pressed on top of the cutting board, and flip. Let the pan sit on the cutting board for at least 5 minutes before you try to slip the pan off the cake, just to prevent sticking, ie heartbreak. After 5 minutes, give the cutting board a rap against the stove or counter to loosen the cake from the pan and lift the pan away carefully. Success! Let the cake cool for about 20 minutes before slicing, as its durability improves after cooling.