CHOCOLATE CHIP COFFEE CAKE
Top this sour cream coffee cake loaded with chocolate chips with a cinnamon crumb topping.
Provided by Food Network Kitchen
Time 2h50m
Yield 8
Number Of Ingredients 15
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.
CHOCOLATE CHIP COFFEE CAKE
A tasty sour cream coffee cake with a streak of chocolate chips in the middle.
Provided by Kerrilyn Blood
Categories Desserts Cakes Coffee Cake Recipes
Time 55m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 381.2 calories, Carbohydrate 54.9 g, Cholesterol 59.8 mg, Fat 17 g, Fiber 1.6 g, Protein 5 g, SaturatedFat 10.1 g, Sodium 244.2 mg, Sugar 32.8 g
CHOCOLATE CHIP COFFEE CAKE
I've been making this special breakfast treat since I was a teenager. With chocolate chips and cinnamon in the middle and on top, it never fails to please all ages. -Trish Quinn, Middletown, Pennsylvani
Provided by Taste of Home
Time 35m
Yield 16 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 284 calories, Fat 12g fat (7g saturated fat), Cholesterol 52mg cholesterol, Sodium 191mg sodium, Carbohydrate 41g carbohydrate (25g sugars, Fiber 1g fiber), Protein 4g protein.
EASY CHOCOLATE CHIP COFFEE CAKE
A great recipe for a brunch. I've even made it as a dessert! A wonderful combination of chocolate and cinnamon.
Provided by MRSMTAYLOR
Categories Desserts Cakes Coffee Cake Recipes
Time 1h40m
Yield 10
Number Of Ingredients 14
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.
Nutrition Facts : Calories 504.2 calories, Carbohydrate 61.8 g, Cholesterol 86.7 mg, Fat 27.3 g, Fiber 2.3 g, Protein 7 g, SaturatedFat 14.5 g, Sodium 320.4 mg, Sugar 39.9 g
CHOCOLATE CHUNK COFFEE CAKE
Make and share this Chocolate Chunk Coffee Cake recipe from Food.com.
Provided by AliciaGski
Categories Breads
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Oven 350 degrees. Grease 10-inch tube pan.
- Combine for topping: chocolate, nuts, 2/3 cup sugar and set aside.
- Beat sugar and butter till light and fluffy.
- Beat in eggs, sour cream, and vanilla till well mixed.
- Combine flour, baking powder, and baking soda in another bowl and add to batter slowly. Beat till smooth.
- Spoon and spread evenly 1/3 batter into pan.
- Sprinkle topping and alternate layers two more times.
- Bake 55-65 minutes or till toothpick inserted in center comes out clean.
- Cool on rack in the tube pan for 20 minutes before putting out onto serving plate.
Nutrition Facts : Calories 514, Fat 30.2, SaturatedFat 13.2, Cholesterol 61.5, Sodium 391.6, Carbohydrate 61.3, Fiber 5.2, Sugar 33.5, Protein 9.2
More about "chocolate chunk cinnamon coffee cake recipes"
CINNAMON CHOCOLATE CHIP COFFEE CAKE — SALT & BAKER
From saltandbaker.com
5/5 (2)Total Time 50 minsCategory DessertCalories 406 per serving
- In the bowl of a stand mixer fitted with paddle cream the butter and sugars together until light and fluffy, about 2-3 minutes on medium speed.
CINNAMON CHOCOLATE CHIP COFFEE CAKE - BROMA BAKERY
From bromabakery.com
4.9/5 (9)Category BreakfastCuisine AmericanTotal Time 40 mins
- Preheat oven to 375°F. Grease and flour a large bundt pan and set aside. In a stand mixer fitted with a paddle attachment beat the butter and sugar together until light and fluffy. Scrape down the bowl and add in the yogurt, vanilla, and eggs, and mix well.
- In a separate bowl mix together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until combined and no clumps of flour remain. Using a rubber spatula, fold in the chocolate chips.
- Meanwhile, using a fork, whisk together brown sugar and cinnamon for the cinnamon swirl. Pour half of the batter into the bundt pan and smooth using the back of a spoon. Sprinkle half of the brown sugar mixture over the batter and swirl into batter using a fork or knife. Pour in the second half of the batter and swirl the rest of the brown sugar mixture over it.
- Bake for 25-30 minutes, or until a knife comes out clean when inserted into the cake. Allow to cool for 10 minutes, then plate and serve for breakfast, lunch, and dinner.
CHOCOLATE-CINNAMON COFFEE CAKE RECIPE | BON APPéTIT
From bonappetit.com
Estimated Reading Time 1 min
- Preheat oven to 350°. Butter 8” square baking pan; set aside. Toss hazelnuts, chocolate, cinnamon, and ¼ cup sugar in a bowl.
- Whisk flour, baking powder, baking soda, and salt in a medium bowl. Using an electric mixer on high speed, beat butter and remaining ¾ cup sugar in a large bowl until light and fluffy, about 3 minutes. Beat in vanilla. Add eggs one at a time, beating to blend between additions and occasionally scraping down sides of bowl. With mixer on low speed, add dry ingredients in 3 additions, alternating with yogurt in 2 additions, beginning and ending with dry ingredients.
- Pour half of batter into prepared pan and smooth top; top with half of hazelnut mixture. Spoon remaining batter over and smooth top; top with remaining hazelnut mixture. Bake cake until top is golden brown and a tester inserted into the center comes out clean, 40–45 minutes. Transfer pan to a wire rack; let cake cool in pan before turning out.
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