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Category: Coffee Cake
Prep Time: Cook Time: Total Time:
For the Crumb Topping:
3/4 cup all-purpose flour
3/4 cup firmly packed dark brown sugar
1/3 cup mini chocolate chips
1/2 tsp salt
3/4 cup pecans, toasted
6 tbsp[ unsalted butter, cold, cut into 1-inch cubes
Put the flour, sugar, and salt in a food processor and pulse for 5 seconds to mix. Add the pecans and chocolate. Pulse until the pecans and chocolate are finely chopped and thoroughly incorporated.
Add the butter and pulse until combined. The mixture will look like very coarse sand. Cover with plastic wrap and set aside in the refrigerator till needed.
For the Chocolate Cinnamon Swirl:
1/2 cup sugar
1 tsp dark unsweetened cocoa powder
1 tsp cinnamon
3/4 cup mini chocolate chips
In a small bowl, whisk together the sugar, cocoa powder , and cinnamon. Fold in the chocolate chips. Set aside.
For the Sour Cream Cake:
3 1/2 cups all-purpose flour
1 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
1 cup unsalted butter, at room temperature
2 1/4 cups sugar
4 large eggs, at room temperature
16 ounce sour cream
1 1/2 tsp pure vanilla extract
Preheat oven to 350. Butter a 13x9-inch baking pan.
Sift the flour, baking powder, baking soda, and salt together in a medium bowl. Cream the butter and sugar until light and fluffy, about 3 minutes. Add eggs, one at a time, scraping down the bowl after every addition. Add the sour cream and vanilla and beat until just incorporated.
Add the dry ingredients in three additions, scraping down the bowl before each addition and beating only until each addition is just incorporated. Do not overmix.
Pour one third of the cake batter into the prepared pan. Use an offset spatula to spread the batter evenly. Sprinkle half the chocolate cinnamon swirl mixture over the batter, covering the entire surface of the batter. Spoon half the remaining batter over the swirl mixture and spread it evenly (ha…we all know how fun it is to spread batter over stuff like this, do the best you can). Top with the remaining swirl mixture, then remaining batter, and spread the batter evenly. Sprinkle the crumb topping evenly over the top of the batter.
Bake in the center of the oven, rotating the pan three times during baking, for 1 hour, or until a toothpick inserted in the center of the cake comes out clean. Let cake cool in the pan on a wire rack for 30 minutes, then serve.
NOTE: The cake will keep for 3 days, tightly covered, at room temperature.
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SOUR CREAM COFFEE CAKE WITH CHOCOLATE CINNAMON SWIRL
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Category: Coffee Cake
Prep Time: Cook Time: Total Time:
For the Crumb Topping:
3/4 cup all-purpose flour
3/4 cup firmly packed dark brown sugar
1/3 cup mini chocolate chips
1/2 tsp salt
3/4 cup pecans, toasted
6 tbsp[ unsalted butter, cold, cut into 1-inch cubes
Put the flour, sugar, and salt in a food processor and pulse for 5 seconds to mix. Add the pecans and chocolate. Pulse until the pecans and chocolate are finely chopped and thoroughly incorporated.
Add the butter and pulse until combined. The mixture will look like very coarse sand. Cover with plastic wrap and set aside in the refrigerator till needed.
For the Chocolate Cinnamon Swirl:
1/2 cup sugar
1 tsp dark unsweetened cocoa powder
1 tsp cinnamon
3/4 cup mini chocolate chips
In a small bowl, whisk together the sugar, cocoa powder , and cinnamon. Fold in the chocolate chips. Set aside.
For the Sour Cream Cake:
3 1/2 cups all-purpose flour
1 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
1 cup unsalted butter, at room temperature
2 1/4 cups sugar
4 large eggs, at room temperature
16 ounce sour cream
1 1/2 tsp pure vanilla extract
Preheat oven to 350. Butter a 13x9-inch baking pan.
Sift the flour, baking powder, baking soda, and salt together in a medium bowl. Cream the butter and sugar until light and fluffy, about 3 minutes. Add eggs, one at a time, scraping down the bowl after every addition. Add the sour cream and vanilla and beat until just incorporated.
Add the dry ingredients in three additions, scraping down the bowl before each addition and beating only until each addition is just incorporated. Do not overmix.
Pour one third of the cake batter into the prepared pan. Use an offset spatula to spread the batter evenly. Sprinkle half the chocolate cinnamon swirl mixture over the batter, covering the entire surface of the batter. Spoon half the remaining batter over the swirl mixture and spread it evenly (ha…we all know how fun it is to spread batter over stuff like this, do the best you can). Top with the remaining swirl mixture, then remaining batter, and spread the batter evenly. Sprinkle the crumb topping evenly over the top of the batter.
Bake in the center of the oven, rotating the pan three times during baking, for 1 hour, or until a toothpick inserted in the center of the cake comes out clean. Let cake cool in the pan on a wire rack for 30 minutes, then serve.
NOTE: The cake will keep for 3 days, tightly covered, at room temperature.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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