Tasha Tudor, Tuesday, and Yoghurt Streusel Coffee Cake

Gentle Reader ~~~ I am a follower of Tasha Tudor and for those of you who do not know of this remarkable lady, you can find out more here.  I know many of you who read my ramblings know much more about Tasha than I do and for those who want to read more, do pop over to read the web journal of the Take Joy Society which embodies Tasha's philosophy of taking joy in all the good that life has to offer.  You will enjoy it.

While I do not wish to cast a pall over the day by mentioning all the evil is happening in the world today, we cannot avoid it, and I think we need now more than ever to find the good and joy in everything we can ~~~

~~~ Tasha's philosophy, her words and actions, her respect for everything are more important today than they have ever been ~~~

I belong to a Facebook group called "Take Peace", and several of us have signed up to take part in our "Tuesday With Tasha" baking event.  Each Tuesday we take turns and pick one of Tasha's receipts, bake it, and share it on the page, and this week it was my turn in the kitchen to share the receipt I made.

It is such a lovely thing to do and spreads the JOY that we share through our love of Tasha ~~~ the act of baking brings me great joy and pleasure; the magical alchemy of bringing together a few simple ingredients to produce something that can bring so much happiness to those with whom I can share, and so very often in my kitchen that product is cake, or sometimes bread, for I love to bake ~~~ and I love to share the joy by sharing what I bake ~~~

Here are my step by step images for Tasha's Yoghurt Streusel Coffee Cake ~~~

First I must show you my favourite measuring cups and spoons, gifted to me by a very dear friend ~~~ I use them nearly every day and I have a thing for snowflakes and angels both ~~~ these are very dear to me ~~~ they bring me great JOY  and  Happiness every time I use them ~~~

Away we go ~~~

Preparing the tin ~~~ a 10" Bundt pan greased and floured ~~~ always do this first, before the baking commences, and light the oven ~~~

Making the batter ~~~ it has been so long since I measured my ingredients by cups I got a tad confused and ended up measuring two x 1/4 cups of butter instead of one 1/2 a cup ~~~ but it yields the same weight, just more work!
{now, when it says 1 teaspoon of vanilla, I often double up because I just love vanilla}

Sifting the flour and leavening ingredients together ~~~

Add to the wet ingredients ~~~

It was at this point the electrician, whom I've been waiting for days, arrived. Argh!  With the leavening already active I knew I was in trouble, but I had to let him in and leave my baking sit on the counter top and hope the mix would not spoil.  Thirty minutes later, job done, I returned to the mix ~~~oh! frustration! What else could I do but carry on and hope for the best at this point ~~~ of course, this would not happen if the cake was not for 'public display' would it?

Making the streusel mix ~~~ hmmmm, something not quite right here, it is supposed to be crumbly. This is not.  I think the sugar is too moist, I've had this problem before using this particular sugar {which is deliciously moist with molasses} ~~~

Oh, well, onwards and upwards ~~~

Assembling the layers ~~~ now I really know the streusel is wrong, but into the oven it goes, 350 degrees, or Gas Mark 4, for about 40 minutes. Mine took about 50 minutes ~~~

Baked and cooling ~~~ such a relief to see a perfectly risen cake after the near mishap, and a lovely golden colour and even bake too ~~~ but the streusel is definitely not right ~~~

Preparing the frosting {I wanted a thicker frosting than the suggested glaze, so added about half as much confectioner's sugar again as the receipt suggests}

The end result ~~~ Voila! ~~~

The cake cuts and eats beautifully ~~~ I am relieved, I am so relieved!!!

Bon Appetit!

I had to cut it while still fresh as I wanted to share the images on the Facebook page, but I do believe it will improve with keeping for a few days. The frosting is quite delicious and I will be using it in the future on other cakes for special occasions. The butter makes it softer and more richly flavoursome than a regular water icing. I will add fruit juice, or even a splash of rosewater, instead of the tablespoon of water.

I must also share with you a beautiful book I secured via the secondary market, for books by, and about, Tasha are quite hard to come by here in the United Kingdom. This is the book about her passion for doll houses and is just a wonderful and magical read ~~~ it will fill your heart, as it does mine, with

~~~JOY~~~

Sincerely yours
Deborah xoxo