Position a rack in the center of the oven and heat the oven to 350ºF (325ºF if using a dark nonstick pan). Generously butter a 10-inch tube pan with a removable bottom.
Spoon 2 generous cups of the batter into the prepared pan. Smooth with the back of a soupspoon, spreading the batter to the side of the pan first and then to the center. Sprinkle about 1/2 cup of the filling evenly over the batter. Cover the filling with about 2 cups of batter, dropping dollops around the pan and smoothing with the spoon. Sprinkle another 1/2 cup filling evenly over the batter and cover with 2 more cups batter. Layer on another 1/2 cup of filling and then the remaining batter. (You’ll have four layers of batter and three layers of filling.) Insert a table knife 1 inch from the side of the pan straight into the batter going almost to the bottom. Run the knife around the pan two times, without lifting up the blade, spacing the circles about 1 inch apart. Smooth the top with the back of the soupspoon.
Very good but not as exciting as I was expecting based on other reviews. I added 1 tsp cinnamon to the batter to make it less plain (would do again). I used a good quality chocolate and the flavour really came thru; this is what "made" the cake. The topping was good but not remarkable - would have preferred it a little sweeter and crispier. My husband and I both agreed that we both prefer a more "cinnamon" type coffee cake, but a couple of the people who we made it for raved about it, so I guess it's a matter of preference.
Javajunkie|02/28/2012
ABSOLUTELY AMAZING! I will definitely make this again! As mentioned, its a bit labor intensive, but its worth it! Just allow time to assemble and bake. I made the toppings and struessel the night before, and in the morning made the cake batter and assembled. This will qualify you as a domestic goddess!
This quick take on eggs Benedict eschews Hollandaise sauce and ham in favor of tangy beurre blanc and fresh asparagus. It takes slightly more than 10 minutes, but it looks…
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