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Category: Coffee Cake
Prep Time: Cook Time: Total Time:
2/3 cup all-purpose flour
2/3 cup rolled oats
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/3 cup butter
1/2 cup semisweet chocolate pieces
1/2 cup dried tart red cherries
1 cup all-purpose flour
1/2 cup whole wheat flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened
2/3 cup granulated sugar
2 eggs
1 8 ounce carton dairy sour cream
Grease a 9x9x2-inch baking pan; set aside. For streusel topping: In a large bowl, stir together the 2/3 cup flour, oats, brown sugar and cinnamon. Using a pastry blender, cut in the 1/3 cup butter until mixture resembles coarse crumbs. Stir in chocolate pieces and dried cherries. Set aside.
In a medium bowl, stir together the 1 cup flour, whole wheat flour, baking powder, baking soda and salt; set aside. In another large mixing bowl, beat the 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and beat until fluffy. Add eggs and sour cream; beat until combined.
Add flour mixture and beat on low speed until just combined. Spread half of the batter into prepared pan. Sprinkle with half of the streusel mixture. Spoon remaining batter in mounds over streusel and spread to edges. Top with remaining streusel topping. Cover and refrigerate for 4 to 24 hours.
Uncover. Let stand at room temperature 30 minutes. Bake in a 350 degrees F oven for 50 to 55 minutes or until golden and a toothpick inserted near the center comes out clean. Serve warm.
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CHERRY-CHOCOLATE COFFEE CAKE
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Category: Coffee Cake
Prep Time: Cook Time: Total Time:
2/3 cup all-purpose flour
2/3 cup rolled oats
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/3 cup butter
1/2 cup semisweet chocolate pieces
1/2 cup dried tart red cherries
1 cup all-purpose flour
1/2 cup whole wheat flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened
2/3 cup granulated sugar
2 eggs
1 8 ounce carton dairy sour cream
Grease a 9x9x2-inch baking pan; set aside. For streusel topping: In a large bowl, stir together the 2/3 cup flour, oats, brown sugar and cinnamon. Using a pastry blender, cut in the 1/3 cup butter until mixture resembles coarse crumbs. Stir in chocolate pieces and dried cherries. Set aside.
In a medium bowl, stir together the 1 cup flour, whole wheat flour, baking powder, baking soda and salt; set aside. In another large mixing bowl, beat the 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and beat until fluffy. Add eggs and sour cream; beat until combined.
Add flour mixture and beat on low speed until just combined. Spread half of the batter into prepared pan. Sprinkle with half of the streusel mixture. Spoon remaining batter in mounds over streusel and spread to edges. Top with remaining streusel topping. Cover and refrigerate for 4 to 24 hours.
Uncover. Let stand at room temperature 30 minutes. Bake in a 350 degrees F oven for 50 to 55 minutes or until golden and a toothpick inserted near the center comes out clean. Serve warm.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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