Chocolate Chip Ripple Coffee Cake Recipes

Steps:

• Combine the flour, brown sugar, cinnamon, and salt in a small bowl and mix to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
• Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
• Whisk together the flour, baking powder, baking soda and salt in a small bowl.
• Beat the butter and granulated sugar together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
• Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle the chocolate chips on top. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
• Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate and then re-invert onto a rack to cool completely.

Steps:

• In a large bowl, cream butter and 1 cup sugar until light and fluffy, 5-7 minutes. Add eggs, sour cream and vanilla; mix well. In another bowl, combine the flour, baking powder and baking soda; add to creamed mixture (batter will be thick). , Spread half the batter into a greased 13x9-in. baking pan. Combine chocolate chips, cinnamon and remaining sugar; sprinkle half over batter. Drop remaining batter by spoonfuls over the top. Sprinkle with remaining chip mixture. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
• In a medium bowl, stir together the flour, baking powder and soda. Set aside.
• In a large bowl, cream the butter and 1 cup of sugar. Add eggs, sour cream and vanilla. Mix well.
• Add the flour mixture and combine. Batter will be thick.
• In a separate bowl, combine chocolate chips, 1/2 cup sugar and cinnamon. Set aside.
• Spread half of the cake batter in prepared pan. Sprinkle half of the chocolate chip mixture over the batter. Repeat with the remaining batter, and then the remaining chocolate chip mixture.
• Bake in the preheated oven until a toothpick inserted near the center comes out clean, 25 to 30 minutes. Cool on wire rack.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
• Combine flour, baking powder, baking soda, and salt in a bowl.
• Beat butter and cream cheese in a large bowl with an electric mixer until well-blended, about 30 seconds. Beat in 1 1/4 cups sugar and vanilla extract until mixture is light and fluffy. Add eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Fold in chocolate chips; mixing just enough to evenly combine. Pour the batter into prepared pan.
• Mix pecans, 1/4 cup sugar, and cinnamon in a small bowl; sprinkle over batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Cool in the pans for 10 minutes before removing to cool on a wire rack. Serve warm.

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In bowl, mix 1 1/3 cups flour and brown sugar. Cut in butter until crumbly. Stir in pecans; set aside. In separate bowl, beat cream cheese with electric mixer until smooth. Add granulated sugar and 1 table¬spoon flour; beat until blended. Add 1 egg and 1/2 teaspoon of vanilla; beat until blended.
• Make cake mix as directed on box. Spoon batter into pan. Dollop cream cheese mixture over batter and swirl with knife. Sprinkle reserved pecan mixture over top. Bake 45 minutes or until set. Cool completely on cooling rack.
• In small bowl, mix powdered sugar, milk and remaining 1/2 teaspoon vanilla with whisk. Drizzle over coffee cake.

Steps:

• Heat oven to 350°F. Grease and flour 12-cup fluted tube cake pan.
• Stir together Bisquick mix, granulated sugar, sour cream, butter, vanilla and eggs in large bowl; beat vigorously 1 minute.
• Spread one-third of the batter (about 1 1/4 cups) in pan; sprinkle with half of the Streusel Filling (about 1/4 cup) and 1/2 cup of the chocolate chips. Repeat; spread remaining batter over top.
• Bake 45 to 50 minutes or until toothpick inserted near center comes out clean. Cool 10 minutes; turn pan upside down onto heatproof serving plate. Remove pan; cool cake completely. Sprinkle with powdered sugar.

Steps:

• You can either make a ring shaped cake or a long log or you can make a shorter log using 2 rows of biscuits instead of one--you decide.
• Get a plate or pretty cake platter and put a dab of cream where you want to place your first biscuit.
• Dunk a biscuit in the coffee and then let excess coffee run of it.
• Place the biscuit side up and stand it in the cream dab you put on the plate.
• Dunk another biscuit in the coffee and then lather one side of it with cream, cement it sideways to the first biscuit you placed down.
• Continue in this fashion until you have created a rim of biscuits, or a long log, whatever you decided.
• Now cover the whole cake in the left over cream.
• All of the biscuits must be well smothered in cream, as the cream has to penetrate the biscuit and soften it.
• Place cake in fridge for at least 4 or 5 hours.
• Just before serving place crumbled flake on the top.
• You don't have to dunk the biscuits in the coffee if you don't want it to have a coffee flavour.
• It will still turn out fine.