Monday, April 9, 2012

Recipe: Cinnamon Chocolate Chip Coffee Cake

Recipes are rare here on The Chocolate Cult. Let's be blunt our primary goal has been and continues to be the pursuit of chocolate in Moderation and with A Purpose.  We review products so that you don't have to spend money just to try it out.  Every now and again we do a cookbook review and sometimes when that happens your Chocolate Priestess gets inspired and wants to share a recipe.

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.

Cream together the softened butter, cream cheese, and 1 1/4 cups of the sugar until light and fluffy.  Beat in the eggs and vanilla until well blended.

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.

Spoon and press into a greased 9 inch springform pan.  Sprinkle remaining chips over the top evenly -- yes this almost completely covers the cake.

Mix together 1/4 cup sugar and 1 teaspoon cinnamon.  Sprinkle this evenly over the top covering the chips and any exposed dough completely.



Bake for 50-55 minutes, toothpick in center should only have chocolate on it, no wet or attached dough.  Remove pan and set to cool for 15 minutes.  Run knife around the outside then remove the sides using the release on the pan.  Serve and enjoy!

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.

4 comments:

Torviewtoronto said...

this looks fabulous sent you an email
regards to the win http://createwithmom.blogspot.ca/2012/03/decorating-naked-binder-review-and.html

TheChocolatePriestess said...

It tasted good, too.

I just replied to your email.

LeDz said...

I added this recipe on my coffee cake recipe compilation and would try this soon.

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Brazilian Coffee

TheChocolatePriestess said...

Let me know if you do and how that works out for you, LeDz.

Thanks for reading and commenting.

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