Saturday, March 5, 2016

Chocolate Cinnamon Coffee Cake

Isn't it wonderful when recipes go right?

I'm a little bit of a recipe hoarder.  I have a drawer with printed out and cut out recipes that I've always wanted to try and I finally got around to sorting my stash when I found this recipe for coffee cake.  I made a few minor changes - a little more Greek yogurt, swapped in pecans and semi-sweet chocolate chips.  The batter was thick and I was suspicious that the coffee cake would turn out edible (also, where is the brown sugar?) but as you can see by this post - it did!

This cake is lighter than normal coffee cake and moist from the generous amount of Greek yogurt.  It isn't too sweet and has a nice crunch...all the things I'm looking for in a coffee cake.

This cake is great in the morning with coffee or in the afternoon with a glass of cold milk :)

Chocolate Cinnamon Coffee Cake
*Slightly adapted from Bon Appetit

Cake Ingredients:

1/2 c butter, softened (plus more for buttering pan)
3/4 c white sugar
2 c flour
3/4 tsp ground cinnamon
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1 tsp vanilla extract
2 large eggs
1 1/4 c plain Greek yogurt

Topping Ingredients:

1/2 c chopped pecans (or your favorite nuts!)
1/2 c chopped semi-sweet chocolate
1/4 c white sugar


Preheat oven to 350 F and butter 8" square baking pan, set aside.

Prepare and set your topping ingredients aside.  Feel free to chop the nuts and chocolate together.  Keep the sugar separate, it settles to the bottom of the bowl too easily if you mix it all together.

Whisk flour, cinnamon, baking powder, baking soda and salt together.

In an electric mixer on high speed, beat butter and 3/4 c sugar together for about 2 minutes, stopping at least once to scrape down sides.  Beat in vanilla and eggs, again, scraping down sides as needed.  With mixer on low speed, add 1/3 of dry ingredients, 1/2 of yogurt, then 1/3 of dry ingredients, 1/2 yogurt and final 1/3 of dry ingredients (stopping the mixer before each addition, of course!).

Pour half of the batter into prepared pan and use the back of a spoon to spread it around evenly.  Sprinkle with half of your topping ingredients then pour the rest of the batter into the pan.  The batter is thick and doesn't spread on its own so you'll have to delicately use the back of a spoon to spread it over the toppings without mixing the toppings in, to maintain the layer of nuts and chocolate.  Sprinkle the rest of the toppings over your batter and bake for about 45 minutes.

Transfer pan to a wire rack to let the cake cool in the pan before turning it out.

This cake can be made ahead of time and stays delicious in an airtight container for at least 4 days (that's as long as it lasted at our house!).

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