Ingredients: |
Ingredients: Streusel:
¼ cup sugar
2½ tablespoons flour
2 tablespoons well-chilled, unsalted butter, cut into 3 pieces.
Cake:
1¼ cups sour cream
1 teaspoon baking soda
2 cups flour
1½ teaspoons baking powder
½ cup plus 2½ tablespoons room temperature unsalted butter, cut into 5 pieces
2 large eggs
1 tablespoon Kahlua
2 teaspoons pure vanilla
1 cup semisweet chocolate chips
¾ cup chopped pecans
Glaze:
¼ cup semisweet chocolate chips
1 tablespoon unsalted butter
1 tablespoon Kahlua
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Directions: |
Directions:Position oven rack in the center of the oven; preheat to 350º
Butter one 9" square cake pan
For streusel:
Insert steel knife attachment in the food processor. Process sugar, flour, and butter pieces until butter is the size of small peas, about 15 seconds; remove from the work bowl.
For cake:
Stir sour cream and baking soda in a small bowl. Let it stand while preparing remaining ingredients.
Use the steel knife attachment: Process flour, baking powder, and salt for 5 seconds; remove from work bowl and set aside.
Add sugar, butter, and eggs to the processor and mix 2 minutes, stopping once to scrape down the sides of the work bowl.
Add the sour cream mixture, Kahlua, and vanilla; blend 10 seconds; scrape down the sides of the work bowl.
Spoon dry ingredients, then chocolate chips, then pecans, in a circle atop the batter.
Blend, using 3 on/off pulses; run spatula around the inside of the bowl.
Blend just until flour is incorporated, using 3 to 4 on/off turns.
Transfer batter to prepared pan, spreading evenly. Sprinkle streusel over the top. Bake until tester inserted in the center comes out clean, 40 to 45 minutes. Cool in the pan 10 minutes. (Can be prepared 1 day ahead and stored at room temperature, or 1 month ahead, double-wrapped in plastic and frozen. Thaw in plastic at room temperature).
Chocolate glaze:
Melt chocolate chips with butter in the microwave uncovered, on High, for 30 seconds; stir; another 15 or 30 seconds, until melted. Stir until smooth. Cool slightly before mixing in Kahlua.
Drizzle over the cooled cake. |
Personal
Notes: |
Personal
Notes: A good recipe, but even more interesting to me since it was specifically developed for the food processor. I cut it out of a magazine, but I didn't write down which magazine. Brittanica.com tells us that a smaller version of a restaurant food processor machine was first exhibited in Paris, in 1971. An American engineer tinkered with the design and produced the Cuisinart. It must have been a fairly common kitchen appliance by the time I used it for this cake.
Our neighborhood in Columbia, MD had a block party every summer. Bill and Ellen Weston lived next door with their son Kevin, and daughter Leah. Bill was rather rotund, but uninhibited when dancing around with sparklers at the party. We all shared a bushel of steamed Maryland crabs, the thought of which even today makes my mouth water... I took this cake to the party. It happened to be particularly tasty and was a hit with the neighbors. Jeff regularly made this cake in the following years. I'm sure his version of the recipe left out the pecans. But how did he overlook the sour cream component?
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