Thursday, September 10, 2009

Topsy-Turvy Coffee Cake

So by now you already know I can't bake too well. but I keep trying. Makes the house smell good, if nothing else! Had a lot of banana's left over again, no one here eats them ripe, and how many banana breads can I make? For some reason that comes out well for me, even when I over bake it, or whatever surprise I throw in, like rum or coconut or chips, still good. Go figure. So I googled. Found a Banana Streusel Coffee Cake from epicurious. Looked easy enough. All's well!

I followed everything. Except sifting. I skipped that. Tell the baking police. I didn't notice a difference and I was happy enough not to forget an important ingredient! I had everything on hand to make this cake. With three briskets in the oven for the holidays coming up, I wasn't leaving the house. Flour. Check. Baking Soda. Check. Brown Sugar. Check. Expired Baking Powder. Check. EXPIRED????? ah, too late everything was in the mixer! It was only off by what, three months?

The recipe called for a square metal baking pan. So of course I used a bundt pan I had for years and never used! Dope I am, I didn't realize it would be baked upside down. It was an obvious thing, but I never pay attention to these things. So all the nice streusel would end up on the bottom of the cake. It did until I turned it over, upside-down. So it looked a little weird being wider on top, but it's not about the looks and it tasted great! Even with expired baking powder. A little sweet, I think less sugar in the cake and the streusel.

I used powdered buttermilk, worked fine. but what do I know? LOL! Baking not much. The family loved it though! and practice makes perfect! It will also make us fatter!

Banana Coffee Cake with Chocolate Chip Streusel
source: Bon Appétit. January 2003
recipe by Jennifer Martin, Portland, OR
Printable Recipe

1 1/4 cups semisweet chocolate chips (about 8 ounces)
2/3 cup (packed) golden brown sugar
1/2 cup chopped walnuts
1 tablespoon ground cinnamon
1 1/2 cups all purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 large egg
1 1/3 cups mashed very ripe bananas (about 3 large)
3 tablespoons buttermilk

Preheat oven to 350°F. Butter and flour 8x8x2-inch metal baking pan. Stir chocolate chips, brown sugar, walnuts, and cinnamon in small bowl until well blended; set streusel aside. Sift all purpose flour, baking soda, baking powder, and salt into medium bowl. Using electric mixer, beat sugar, room temperature butter, and egg in large bowl until fluffy. Beat in mashed bananas and buttermilk. Add dry ingredients and blend well.

Spread half of batter (about 2 cups) in prepared baking pan. Sprinkle with half of streusel. Repeat with remaining batter and streusel. Bake coffee cake until tester inserted into center comes out clean, about 45 minutes. Cool coffee cake in pan on rack.

This is TOPSY...

and this must be TURVY...

See the bottom is the top? or the top is the bottom?


  1. Carol, who cares which is the top or the bottom. :) Either way it looks tasty and sounds delicious. ... I didn't know that a coffee cake could be too sweet.

  2. As long as it tastes good, it doesn't matter...
    I have bananas too..same here, as soon as they get a little brown, no way!

  3. I'll have a bite of the topsy and an even bigger bite of the turvy, please.
    Thank you.

    Have a great weekend pal! And I'll think of you when I bake this coffee cake.
    Yes, I have an arsenal of bananas in the freezer. Once they get the cursed brown spot—no matter how insignificant—no one goes near them.

  4. We would love this Carol! Have a great weekend :-)

  5. What's worse, using expired baking powder or using 9x the amount required like I did? LOL.

    Your topsy turvy sounds terrific - up or down :)

  6. Muchas gracias por visitarme, me encantó tu blog, tus recetas estan súpwer, ya las pondré en práctica, tengo cuatro hijos y dos de ellos adolescentes que les gusta comer , así que gracias por toda tu amistad, Chany.-

  7. Seee you are a baker! I use the powdered buttermilk a lot because I don't drink the stuff and it just goes bad. I always suspect my baking powder of being bad..I can only imagine how long you've had yours!!!! lololol Your cakes looks great topsy or turvy.

  8. Your topsy turvy cake sounds really good. I haven't used my 1970's era harvest orange bundt pan for ages...might have to get it out for this recipe :)


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