Cocoa Ripple Ring

"A lovely little tea cake/bread, not overly sweet, also good for breakfast or brunch. It comes from an old cookbook which fell apart and all I have is the rather stained page from the book, which will now join its fellows."
 
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photo by Calee photo by Calee
photo by Calee
photo by Brenda. photo by Brenda.
Ready In:
50mins
Ingredients:
11
Serves:
6-8
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ingredients

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directions

  • Preheat oven to 350°F.
  • Generously butter a 6 and 1/2 cup ring mold or similarly sized bundt pan.
  • Cream together butter and sugar.
  • Add the eggs and beat until light and fluffy.
  • Sift together the flour, salt and baking powder.
  • Add the dry ingredients alternately with the milk to the creamed butter/sugar/egg mixture, beating well after each addition.
  • Mix together the filling ingredients.
  • Pour 1/3 of the batter into the prepared mold.
  • Sprinkle half the filling over the batter.
  • Carefully add another third of the batter.
  • Sprinkle with the remaining filling.
  • Add the balance of the batter.
  • Bake for 35 minutes, or until tester comes out clean.
  • Remove from oven and let stand for 5 minutes.
  • Invert and unmold cake.
  • Dust with a sprinkling of confectioners' sugar through a sieve.
  • Pour yourself a cup of tea and enjoy.

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Reviews

  1. Wonderful cake, your right its not overly sweet which we love. I cut this recipe in half and used 2 small bundt pans(capicity 1 1/2 cup each). For the filling I used a tbsp of sugar, which turned out very nice. Mine baked in 18 minutes. They turned out to be a nice fluffy cake texture. They looked like a giant cupcake. Thanks Kate for another keeper!!
     
  2. This has a delicious and very fine crumb, giving it a cake texture without cake flour. We liked that it wasn't very sweet, but some people might want to add a little more sugar to the filling. I made these as muffins (it made a dozen) and baked them for 16 minutes at 375 F. We would have liked even more of the filling!
     
  3. This is a wonderful little cake Kate. I think my springform pan with insert was a little too big because I was only able to get 1 ribbon of filling in and had just enough batter to cover it. It made for a nice, thick, chocolately ribbon in the center-Almost brownie like-YUM! Thanks for sharing. Nick's Mom
     
  4. Oh my, did we ever enjoy this! This made a lovely breakfast bread and the filling was a big hit with my children. Thanks so much for sharing the recipe!
     
  5. Quite delicious! This makes a nice-sized cake (not too big), that can be enjoyed in one sitting (as we did! - there was none left!!!) Nice tender crumb, with lovely swirls of cocoa/walnut filling (I did run a knife through the cake batter before baking, making the filling swirl even more). A keeper for sure. Thanks Kate.
     
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RECIPE SUBMITTED BY

<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
 
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