the hungry expats

The following recipe makes 2 bundt cakes, or one large round cake. I only made half the recipe today and used a loaf pan. This is definitely not your average pound cake, but its texture is both dense and moist. The apple is completely optional. I dice it very finely so that the pieces almost melt into the batter. The crumble on top (streusel) is also optional. I just love the crunchy layer it adds this dessert.  CAKE 1 cup butter, softened 3 cups white sugar 1 cup plain yogurt 3 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 4 large eggs 2 tablespoons vegetable oil 1 lemon, zest and juice 1 teaspoon almond extract 1 apple, peeled, cored and finely diced (optional) STREUSEL 1/2 cup all-purpose flour 1/2 cup brown sugar 1/2 cup butter 1 teaspoon cinnamon Preheat oven at 325°F. Butter and flour two loaf or bundt cake pans. For the cake batter, cream together sugar and butter. Then add yogurt (I used a Greek yogurt) and oil. Sift flour, bakin

Here's my take on the classic Black Forest cake. Instead of the typical chocolate sponge though, I used my dark chocolate cake recipe as a base, because it always comes out so moist and flavorful. I didn't have any cherry liquor (Kirsch) in my pantry, but I did have a jar of my mom's delicious dark cherries in syrup. And I made the chantilly cream a bit denser, as I usually do, by adding cream cheese to the mix. So, like I said, not the purest form of Black Forest out there, but my own version, and it seems to please others as well! DARK CHOCOLATE CAKE 1 3/4 cups all-purpose flour 2 cups granulated sugar 3/4 cup unsweetened cocoa powder 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon salt 2 eggs 1 cup strong black coffee 1 cup buttermilk, room temperature 1/2 cup vegetable oil 1 tablespoon pure vanilla extract FILLING AND TOPPING 1 jar of dark cherries (preferably stoned) in syrup

This one's for the dark chocolate lovers out there who really want to indulge. It doesn't get better than this. CRUST   1 stick unsalted butter, melted   1/4 cup sugar   1 teaspoon fine sea salt   1 1/3 cups all-purpose flour FILLING   2 1/4 cups whole milk, divided   5 large egg yolks   2/3 cup white sugar   1 teaspoon vanilla extract   6 tablespoons unsweetened cocoa powder 4 teaspoons cornstarch   4 ounces bittersweet chocolate (at least 55% cocoa), chopped   3 tablespoons unsalted butter TOPPING   2/3 cup heavy cream 5 oz. cream cheese 1/2 cup confectioner's sugar 1 teaspoon vanilla extract      Preheat oven to 350°F. Butter a 9-inch-diameter glass pie dish. Mix melted butter, sugar, and salt in medium bowl. Add flour and mix until well blended. Press doug