CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

Chocolate Swirl Coffee Cake

Shelly's
recipe box

Printview my recipes
this recipe viewed 23 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


Category: Coffee Cake
    Prep Time:       Cook Time:       Total Time:  


For the Swirl Filling
(2/3 will be used in cake, 1/3 will be used in streusel topping)
1 tablespoon Truvia Baking Blend
1 tablespoon instant espresso powder
1 tablespoon unsweetened cocoa powder

For the Cake
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
1 stick of butter, softened
1/2 cup of Truvia Baking Blend
2 large eggs
1 teaspoon pure vanilla extract
1 cup reduced fat sour cream

Streusel Topping
1/3 of Swirl Filling mixture
1 tablespoon Truvia Baking Blend
1/3 cup of all-purpose flour
1 teaspoon cinnamon
4 tablespoons unsalted butter

Glaze (optional)
1/3 cup of Truvia Baking Blend, processed in the food processor until very finely textured
1-3 tablespoons of milk (to reach desired consistency)


1. Preheat oven to 350 degrees. Butter and flour a standard sized tube pan and set aside.

2. Make Swirl Mixture: In a small bowl, whisk together 1 tablespoon of Truvia Baking Blend, 1 tablespoon of espresso powder and 1 tablespoon of cocoa powder and set aside.

3. Mix Cake Batter: In a separate bowl, whisk together flour, baking powder, baking soda and salt and set aside.

4. In the bowl of an electric mixer, beat together butter and Truvia Baking Blend until fluffy. Add eggs, one at a time, beating well between each one. Add vanilla extract and beat for an additional 30 seconds.

5. Beat in 1/3 of the flour mixture, then ½ of the sour cream, then 1/3 of the flour mixture and the rest of the sour cream. Finish with the remaining flour mixture (be sure to start and finish with the flour mixture). Beat briefly between each add in.

6. Spread 1/2 of the cake batter in the prepared tube pan. Sprinkle with 2/3 of the swirl filling. Top with remaining cake batter. Using a knife, cut through the cake batter to swirl the cake. Do this in about 6 places.

7. Make Streusel Topping: In a small bowl, use a pastry blender to mix together remaining swirl filling, Truvia Baking Blend, flour, cinnamon and butter until it’s well blended and crumbly. Sprinkle streusel topping over cake batter.

8. Bake cake for 50 minutes or until cake tester inserted into the cake comes out clean. Allow cake to cool in pan on a wire rack for 30 minutes. Turn coffee cake out and flip right side up (streusel side up).

9. Make Glaze (optional): Mix processed Truvia Baking Blend with 1 to 3 tablespoons of milk. Add milk 1 Tablespoon at a time until desired consistency is reached. Drizzle over warm cake.

NOTES:
- Leftover cake can be stored in an airtight container for up to 2 days.

- By processing Truvia Baking Blend in the food processor, you can create a fine powdered sugar like texture that creates a beautifully smooth glaze for this coffee cake.

- Want to use granulated sugar in place of the Truvia? Simply use double the measurement for the Truvía Baking Blend and replace with sugar. For example: 1/2 cup Truvia equals 1 cup granulated sugar.


Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Sour Cream Coffee Cake With Chocolate Cinnamon Swirl
   by sgre52160



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




Raspberry Swirl Coffee Cake
   by sgre52160



1 8-ounce package cream cheese, softened 1/2 cup butter 1 3/4 cups all-purpose flour 1 cup sugar 2 eggs 1/4 cup milk 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 te




Cherry Swirl Coffee Cake
   by sgre52160



1 1/4 cups milk 1 tsp salt 1/4 cup sugar 1/2 cup shortening or margarine 1 (1/4 oz) pkg active dry yeast 3 1/4 cups flour 2 eggs 1/2 tsp vanilla 1 cup cherry preserves 1 cup powdered sugar




Chocolate Peanut Butter Swirl Cake
   by sgre52160



Cake 1 pkg yellow cake mix 1 cup water 1/2 cup creamy peanut butter 3 eggs 3 squares (1 oz each) semi-sweet chocolate for baking Glaze 3 tbsp creamy peanut butter 2-3 tbsp milk 1 c




Peanut Butter Chocolate Swirl Cake
   by sgre52160



1 1/2 cups light brown sugar, packed 1/2 cup peanut butter 1/2 cup butter, softened 2 large eggs 1 tsp vanilla 1 1/2 cups flour 2 tsp baking powder 1/4 tsp salt 1 cup milk 2 oz unsweetened





view more member recipes

related CDKitchen recipes


About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.