Do you need me to repeat that? A Pecan Streusel…. Cheesecake Swirl… Carrot… Bundt Cake!
I just know that at least some of you are lying on the kitchen floor right now, drooling over the thought of so much baking magnificence, but get a grip people!
Don’t waste your precious baking time on drooling over these pictures – how beautiful that baking hallucination may be- but run to the grocery store, buy the ingredients and get baking!
Because if there is one thing you should be baking this fall, it has got to be this one! I invented this cake in a spur of ultimate culinary intelligence and I must say that I am incredibly proud of the end result.
Once you cut into the crunchy streusel, the aroma from the cinnamon fills you with joy and laughter …. The moist carrot cake is an intense kiss of earthy goodness … and the creamy cheesecake coats your tongue in a blanket of sweet and sticky loveliness.
Remember when Julia Roberts said she was having a relationship with her pizza?
Well, I’m having a relationship with this Bundt cake, and I have to say: me and this cake were made for each other. Inseparable. Like Yin and Yang. Or Belgians and Beer. Or Miley Cyrus and Parent Complaints.
If you want to experience the beauty of this romance yourself, here is the recipe.
For the pecan streusel:
• 25gr muscovado sugar
• 40gr plain flour
• ½ tsp ground cinnamon
• 22gr butter
• 50gr pecans, finely chopped
For the Carrot cake:
• 280gr carrots, grated
• 30gr yoghurt
• 1 egg
• 100ml vegetable oil
• 140gr caster sugar
• 180gr plain flour
• ½ tsp baking powder
• ½ tsp bicarbonate of soda
• ½ tsp ground ginger
• ½ tsp cinnamon
• 40gr pecans, chopped
• Pinch of salt
For the cheesecake:
• 250gr cream cheese
• 1 heaped tbsp caster sugar
• 1 egg yolk
1. Preheat the oven to 170°C and generously grease a bundt cake tin.
2. Make the streusel by rubbing all the ingredients together between your fingers until you get a sandy, crumble-like consistency. Put the streusel at the bottom of your bundt cake tin.
3. Make the carrot cake. Whisk together the oil, sugar, yoghurt and carrots until well combined. Stir in the egg. Sift in the dry ingredients in two separate batches. Mix until everything is smooth and shiny. Stir in the chopped pecans.
4. Now spoon in 2/3 of the mixture on top of your streusel. Leave the rest for later.
5. Make the cheesecake mixture by mixing all the ingredients together. Put the cheesecake batter into a piping bag and pipe the cream cheese in the center of tin. When it bakes this will spread slightly, but it will still create a lovely cheesecake swirl.
6. Now top the entire thing with your left-over carrot cake batter and bake into the oven for 50 minutes.
7. Leave to cool completely in the tin before turning it out onto a wire rack