Chocolate Cherry Coffee Cake

INGREDIENTS:
- 1 ½ cup(s) semisweet chocolate, mini pieces
- 1 tablespoon(s) unsweetened cocoa
- 2 teaspoon(s) ground cinnamon
- 1 2/3 cup(s) sugar
- ¾ cup(s) (1½ sticks) margarine or butter, softened
- 3 cup(s) all-purpose flour
- 1½ teaspoon(s) baking soda
- 1 ½ teaspoon(s) baking powder
- 2 teaspoon(s) vanilla extract
- ½ teaspoon(s) salt
- 1-16 ounce light sour cream
- 3 large eggs
- 2/3 cup(s) dried red and green cherries

DIRECTIONS
- Preheat oven to 325 degrees F. Grease and flour 10-inch Bundt pan.

- In small bowl, combine chocolate mini pieces, cocoa, cinnamon, and 1/3 cup sugar; set aside.

- In large bowl, with mixer at low speed, beat margarine or butter and 1 1/3 cups sugar until blended. Increase speed to medium; beat 2 minutes, occasionally scraping bowl.

- Reduce speed to low; add flour, baking soda, baking powder, vanilla extract, salt, sour cream, and eggs; beat until well mixed. Increase speed to medium; beat 2 minutes, occasionally scraping bowl. Stir in dried cherries.

- Spread one-third of batter in Bundt pan; sprinkle with half the chocolate mixture. Top with half the remaining batter; sprinkle with remaining chocolate mixture. Spread remaining batter on top.
- Bake coffee cake 1 hour and 10 minutes or until toothpick inserted in center of cake comes out clean. Cool cake in pan on wire rack 10 minutes. Invert cake onto wire rack to cool completely.
If you like, sift confectioners' sugar over cake before serving.

KUE LUMPUR SEDERHANA (Indonesian Traditional Cake)

Again - trying out some of the recipes that I found on the new recipe book I bought in Indonesia, Kue Lumpur. Simple to make and I just used the aebleskiver pan. Turned out a bit smaller than the regular size but taste wise is the same... I posted this picture on the blog but never put the recipe. Now I am sharing:). Happy Trying...

Ingredients:
- 75 gr margarine
- 100 ml water (wisely control the actual need of water)
- 150 gr flour
- salt to taste
- 1 Teaspoon Vanilla essence
- 4 to 5 large to extra large eggs
- 400 ml coconut milk
- 2 Cups Peeled Young Coconut meat

Directions:
- Heat the Oven into 350 degree (Fahrenheit)
- Prepare the Cast-Iron Baking pan.
- Melt margarine beforehand. Let it cool.
- Beat eggs and sugar until white/well-mixed.
- Add flour, salt and vanilla essence.
- Add coconut milk and melted margarine and mix with spoon thoroughly until all ingredients well mixed. Add water only enough to make it into a pancake/omelette consistency. If using coconut milk is enough, don't add water.
- Brush the bowl of the baking pan with margarine or oil.
- Pour the mixture up to 3/4 full- Add the young coconut (and raisins if you wish).
- Bake for 30 minutes or until the cake is well cooked.
Note:
The reason I bake this is because of my stove has a smooth/ceramic surface. Otherwise, like mostly people do; you can put this on your stove top. Then of course, cooking time is less than 30 minutes. Again pay attention on your stove heat, the size of the pan and elevation. You can add almost any kind of dried fruit into this cake or plain just as I did.