Chocolate Streusel Coffee Cake

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Baking time: 40 to 50 minutes, 20 to 25 for cupcakes
Makes: one small Bundt-style cake and two cupcakes

This recipe is from Rose Levy Beranbaum's "Rose's Heavenly Cakes" (Wiley, $39.95).

• Ingredients:

Filling

3 tablespoons light brown sugar, packed

2 tablespoons, plus 1½ teaspoons (sifted before measuring) unsweetened alkalized cocoa powder

¼ teaspoon cinnamon

Batter

1¾ cups all-purpose flour (sift into cup and level off)

¼ plus 1/8 teaspoon baking soda

1½ teaspoons baking powder

¼ teaspoon salt

1 stick (8 tablespoons) unsalted butter, soft

1 cup superfine sugar

1 large egg, room temperature

1 large egg white, room temperature

1½ teaspoons vanilla extract

1 cup sour cream

• Instructions:

Preheat oven to 350 degrees for 20 minutes before baking. Spray 6-cup fluted tube ban and two cupcake pans with baking spray with flour.

Streusel: Stir together all the ingredients.

Batter: In a medium bowl, whisk the flour, baking soda, baking powder and salt until just combined. In the bowl of a stand mixer fitted with a flat beater, cream the butter on medium-high for one minute. Beat in the sugar slowly, taking two minutes to beat it in, then beat another two minutes. With the mixer off, pour in the egg, egg white and vanilla and scrape down the sides of the bowl into the egg mixture. Beat on medium speed for one minute, scraping down the sides of the bowl as needed.

With the mixer off between additions, add the flour mixture together with the sour cream in three parts. Beat after each addition on low speed until the dry ingredients are moistened, then raise the speed to medium and beat for 15 seconds. Scrape down the side of the bowl after each addition. Spoon the batter into two cupcake liners to fill half full. Sprinkle with one teaspoon of the filling and drop a spoonful of batter on top. Smooth tops with offset spatula.

Scrape half the remaining batter into a 6-cup fluted tube pan. Smooth the surface with a spatula. Sprinkle streusel filling evenly over the batter, keeping most of the streusel from the edges of the pan. Drop remaining mixture in blobs over the filling and spread evenly.

Bake cake for 40 to 50 minutes (cupcakes for 20 to 25 minutes) or until it pulls away from the sides of the pan. Let the cake sit in the pan for 10 minutes. Invert onto wire rack to cool completely.