Monday, April 9, 2012
Recipe: Cinnamon Chocolate Chip Coffee Cake
Today is "National Coffee Cake Day" so I thought this was a great time to share a recipe I've entitled "Cinnamon Chocolate Chip Coffee Cake" and I adapted it from the cookbook "Taste of Home: Baking" (p 395, "Chocolate Chip Coffee Cake"). I made changes because my husband can't have tree nuts. In fact having them in the house is a bit tricky requiring a lot of extra containers marked with "tree nut" warnings so he doesn't use them and extra cleaning for me. I certainly didn't want to have an entire coffee cake just for myself, that's rude and certainly not moderate, so I added more chips and more cinnamon to the recipe.
Here is my version: Cinnamon Chocolate Chip Coffee Cake
1 C butter, softened (I used "I can't believe it's not butter")
1 package (8oz) cream cheese (I used Philly Neufchatel Cheese)
1 1/2 C sugar (save 1/4 cup)
2 eggs (I used a store version of egg beaters)
1 tsp real vanilla
2 C whole grain flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 C skim milk
2 tsp cinnamon (divided)
1 C mini semisweet chocolate chips
Pre-heat oven to 350°F.
Mix together flour, baking powder, baking soda, and salt. Add to the creamed mixture slowly alternating with the milk. Blend all together well.
Stir in chips and 1 teaspoon cinnamon until they are well blended.
Mix together 1/4 cup sugar and 1 teaspoon cinnamon. Sprinkle this evenly over the top covering the chips and any exposed dough completely.
The resulting cake was moist but the outside edges were very crispy as well. The inside wasn't particularly light but it wasn't doughy either, it baked all the way through as I suggest you do above by checking with a toothpick. The cinnamon and the chocolate blended very well, enough of each to make up for the lack of tree nuts. I shared it with four other people over a few days.