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 RIPPLE COFFEE CAKE
Make and share this Chocolate Ripple Coffee Cake recipe from Food.com.
Provided by kay cameron
Categories Breads
Time 5h30m
Yield 8 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 224.1, Fat 23.7, SaturatedFat 14.8, Cholesterol 84.9, Sodium 27.2, Carbohydrate 2.3, Sugar 0.1, Protein 1.7
RIPPLED COFFEE CAKE
In Portland, Tennessee, Jane Lear adds a fun layer of brown sugar and cinnamon to a yellow cake mix. "This delicious glazed treat is good for breakfast or dessert," she assures.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16-20 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the dry cake mix, sour cream, eggs and oil; beat well. Spread half of the batter into a greased 13x9-in. baking pan. , Combine brown sugar and cinnamon; sprinkle over batter. Carefully spread remaining batter on top. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Combine icing ingredients; drizzle over warm cake.
Nutrition Facts : Calories 303 calories, Fat 13g fat (4g saturated fat), Cholesterol 51mg cholesterol, Sodium 187mg sodium, Carbohydrate 44g carbohydrate (34g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE RIPPLE COFFEECAKE
Steps:
- 1. Stir together milk and vinegar, set aside 2. Combine brown sugar, cinnamon and nuts; set aside 3. Combine flour, baking powder, baking soda and salt; set aside 4. Cream butter and granulated sugar until light. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Add flour mixture alternately with milk mixture, beginning and ending with flour mixture. 5. Spread half the batter in buttered 9" tube or ring pan.; drizzle chocolate and half the brown sugar mixture over batter. Add remaining batter and spread over filling. Run a knife through batter to swirl filling. Sprinkle remaining brown sugar mixture over top. 6. Bake in preheated 350oF /180oC oven for 35 min or until done. Drizzle with additional melted chocolate if desired. Source: Ontario Milk Calendar
CHOCOLATE-CREAM CHEESE COFFEE CAKE
This indulgent breakfast sweet is perfect for lazy weekend mornings and pairs perfectly with a hot cup of coffee.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 2h15m
Yield 12
Number Of Ingredients 12
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.
Nutrition Facts : Calories 530, Carbohydrate 75 g, Fat 5, Fiber 2 g, Protein 6 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 540 mg
RIPPLE COFFEE CAKE
There's a ripple of coarsely chopped chocolate sandwich cookies going through this moist yellow coffee cake-making it two treats in one!
Provided by My Food and Family
Categories Dairy
Time 1h10m
Yield Makes 20 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Mix chopped cookies, flour and butter. Stir in chocolate chips; set aside.
- Prepare cake mix with water and eggs as directed on pkg. Pour half of the batter into greased 9- or 10-inch tube pan. Sprinkle 2 cups of the cookie mixture evenly over batter; cover with layers of remaining batter and cookie mixture. Press cookie mixture gently into batter.
- Bake 45 to 50 min. or until toothpick inserted near center comes out clean. Cool in pan on wire rack 10 min. Invert cake onto wire rack; remove cake from pan. Cool completely. Mix powdered sugar and milk; drizzle over cake. Let stand until firm.
Nutrition Facts : Calories 240, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 25 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
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