Chocolate Chip Streusel Coffee Cake Food

CHOCOLATE CHIP COFFEE CAKE

Steps:

• Combine the flour, brown sugar, cinnamon, and salt in a small bowl and mix to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
• Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
• Whisk together the flour, baking powder, baking soda and salt in a small bowl.
• Beat the butter and granulated sugar together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
• Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle the chocolate chips on top. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
• Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate and then re-invert onto a rack to cool completely.

BANANA CHOCOLATE CHIP STREUSEL COFFEE CAKE

Steps:

• Preheat oven to 350F and lightly grease a 9x13 baking pan. Set aside.
• Prepare the coffee cake batter: In a medium bowl, combine flour, baking soda, baking powder, salt, and cinnamon. In a large bowl, beat butter and coconut sugar until smooth and creamy. Whisk in yogurt, egg, mashed banana, buttermilk, and vanilla until smooth. Add dry ingredients to liquid, gently folding until just combined.
• Make the streusel: In a small bowl, combine coconut sugar, pecans, cinnamon, flour, and butter until crumbly. Set aside.
• Spread half of coffee cake batter in prepared pan. Sprinkle with 1/2 cup chocolate chips. Gently spread remaining batter over chocolate. Sprinkle streusel and remaining 1/2 cup chocolate chips over batter.
• Bake coffee cake at 350F 32 to 35 minutes, or until a toothpick comes out clean or with a few crumbs stuck to it. Cool coffee cake on a wire cooling rack 10 minutes before slicing and serving.

CHOCOLATE CHIP COFFEE CAKE

Steps:

• Preheat oven to 350 degrees and prepare a 9-inch pan with non-stick spray.
• In a large bowl add together the flour, baking powder and salt and whisk until combined. Set aside.
• In another mixing bowl, cream together the butter and sugar. One at a time, add the eggs into the butter mixture and mix in between each one. Add in the milk and yogurt, and then mix again until well combined.
• Start to slowly add the dry mixture into the wet mixture and mix well. Add in the chocolate chips and stir them into the batter using a spatula.
• Pour the batter into your prepared dish and prepare the crumble topping.
• Using a pastry blender or food processor, add the butter, cinnamon, flour and brown sugar together and blend until a fine crumble has been reached. Pour the topping over the cake batter and top with the 1/4 cup of chocolate chips.
• Bake for 35-45 minutes, until a toothpick comes out clean. Best served warm, but still very good after cooled. Store covered on the counter top for 2-3 days.

CHERRY-CHOCOLATE COFFEE CAKE

Steps:

• Position a rack in the lower third of the oven and preheat to 350 degrees F. Make the streusel: Spread the almonds on a baking sheet and bake until toasted, 5 to 7 minutes; let cool and transfer to a food processor. Add the sugar, butter, flour, cinnamon, orange zest and cocoa powder and pulse until the nuts are ground and the mixture starts to clump. Refrigerate until ready to use.
• Make the filling: Toss the cherries, almond extract and cherry liqueur, if using, in a bowl. Stir in the flour and sugar.
• Make the cake: Whisk the flour, baking powder, baking soda and salt in a large bowl. In a small bowl, whisk the sour cream and vanilla and almond extracts. Beat the butter and sugar in a stand mixer fitted with the paddle attachment on medium speed until smooth, about 5 minutes. Scrape down the bowl. Beat in the eggs one at a time, until light and fluffy, 2 to 3 minutes.
• Beat in half of the flour mixture on low speed until almost incorporated, then beat in half of the sour cream mixture. Beat in the remaining flour mixture, then the sour cream mixture; finish mixing the batter by hand (do not overmix).
• Butter the bottom and sides of a 10-inch springform pan. Spread half of the batter in the pan. Sprinkle half of the streusel on top, then cover with the cherry filling. Drop spoonfuls of the remaining batter on top of the cherries and smooth with the back of a spoon. Top with the remaining streusel.
• Bake on the lower oven rack until the cake springs back in the center when pressed, about 1 hour, 20 minutes. Transfer to a rack to cool. Run a knife around the inside of the pan, then remove the side.

CHOCOLATE CHIP COFFEE CAKE

Steps:

• In a large bowl, cream butter and 1 cup sugar until light and fluffy, 5-7 minutes. Add eggs, sour cream and vanilla; mix well. In another bowl, combine the flour, baking powder and baking soda; add to creamed mixture (batter will be thick). , Spread half the batter into a greased 13x9-in. baking pan. Combine chocolate chips, cinnamon and remaining sugar; sprinkle half over batter. Drop remaining batter by spoonfuls over the top. Sprinkle with remaining chip mixture. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

STREUSEL COFFEE CAKE

Steps:

• Heat oven to 350°F.
• Chop 20 cookies; set aside. Finely crush remaining cookies.
• Prepare cake batter as directed on package. Add sour cream; mix well. Stir in chopped cookies; pour into 13x9-inch pan sprayed with cooking spray.
• Combine cookie crumbs, nuts, coconut, brown sugar and cinnamon in medium bowl; stir in butter until blended. Sprinkle over batter.
• Bake 40 min. or until toothpick inserted in center comes out clean. Cool completely.
• Mix powdered sugar and milk until blended; drizzle over cake. Let stand until glaze is firm.

CHOCOLATE CHIP STREUSEL CAKE

Steps:

• Heat oven to 350°F. Grease bottom only of 8-inch square pan with shortening or cooking spray.
• In large bowl, mix 1 cup whole wheat flour, the all-purpose flour, granulated sugar, baking powder, salt and baking soda. Cut in butter, using pastry blender or fork, until mixture is crumbly. Add buttermilk, vanilla and egg; stir until well blended. Stir in chocolate chips. Spread in pan.
• In small bowl, mix streusel ingredients with fork until mixture is crumbly. Sprinkle over batter.
• Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Serve warm or cool.

BANANA COFFEE CAKE WITH CHOCOLATE CHIP STREUSEL

Steps:

• Preheat oven to 350°F.
• Butter and flour 8x8x2-inch metal baking pan.
• Stir chocolate chips, brown sugar, walnuts, and cinnamon in small bowl until well blended; set streusel aside.
• Sift all purpose flour, baking soda, baking powder, and salt into medium bowl.
• Using electric mixer, beat sugar, room temperature butter, and egg in large bowl until fluffy.
• Beat in mashed bananas and buttermilk.
• Add dry ingredients and blend well.
• Spread half of batter (about 2 cups) in prepared baking pan.
• Sprinkle with half of streusel.
• Repeat with remaining batter and streusel.
• Bake coffee cake until tester inserted into center comes out clean, about 45 minutes.
• Cool coffee cake in pan on rack.

CHOCOLATE CHIP STREUSEL CAKE

Steps:

• Preheat oven to 350 degrees F.
• Generously grease 12-cup bundt cake pan.
• Mix flour, brown sugar, cinnamon, and 1/4 cup butter until crumbly.
• Stir in chocolate chips; set aside.
• Blend cake mix (dry), eggs, water, and 1/2 cup butter in large mixer bowl on low speed, scraping bowl constantly, until moistened, about 1/2 minute.
• Beat on medium speed, scraping bowl frequently, 3 minutes.
• Do Not Overbeat!
• Pour half of the batter into the prepared pan; sprinkle with reserved crumbly mixture.
• Pour remaining batter over crumbly mixture.
• Bake 40 to 45 minutes or until a wooden toothpick inserted in center of cake comes out clean.
• Cool 20 minutes; invert on wire rack.
• Remove pan; cool cake completely.
• Sprinkle with powdered sugar if desired.

AWESOME CHOCOLATE CHIP STREUSEL COFFEE CAKE

Steps:

• Set oven to 350 degrees.
• Grease a tube pan (angel food cake pan).
• Mix together all streusel ingredients; set aside.
• Sift together the first 4 ingredients.
• In a bowl cream the butter, sugar and eggs, until light and fluffy.
• Mix together the dry ingredients with the cream mixture alternately with the sour cream; beat well.
• Add vanilla; beat.
• Pour 1/2 of batter into prepared pan.
• Sprinkle with 1/2 of the streusel mix.
• Add the remaining cake batter over the streusel.
• Sprinkle with remaining streusel mix.
• Bake for 1 hour.

CHOCOLATE COFFEE CAKE WITH CHOCOLATE STREUSEL TOPPING

Steps:

• Set oven to 350 degrees F.
• Grease a 13 x 9-inch baking pan.
• In a large mixing bowl, cream butter, sugar, vanilla and eggs for about 5 minutes.
• In a bowl, sift together flour, baking powder, baking soda and salt.
• Add the flour mixture along with the sour cream to the creamed mixture; mix until well combined.
• Stir in chocolate chips.
• Transfer to prepared baking dish, and smooth out batter.
• To make topping: mix together brown sugar, flour, cocoa and butter until crumbly.
• Stir in chocolate chips and nuts.
• Sprinkle the streusel mixture evenly over cake batter in the pan.
• Bake for about 35-40 minutes (do not overbake).
• Delicious!

SOUR CREAM STREUSEL COFFEE CAKE RECIPE

Steps:

• Preheat your oven to 350 degrees F. Grease a 9x13 inch cake pan* with nonstick spray or rub with butter.
• Make the streusel: In a large bowl, whisk together 3 cup flour, 1 cup brown sugar, 1/2 cup granulated sugar, 1 teaspoon salt, and 2 tablespoons cinnamon.
• Melt 1 cup butter in a small bowl in the microwave. Pour into the larger bowl and stir the butter into the flour. You should end up with a bowl of what looks like wet sand, with lots of big chunks. Don't try to smooth it out. See photo.
• For the cake: In a large bowl or stand mixer, whisk together 2 and 1/4 cups flour, 1 and 1/4 cups sugar, 1 tablespoon baking powder, 3/4 teaspoon baking soda, and 3/4 teaspoon salt.
• Chop 3/4 cup softened butter into chunks. You want the butter to sit out of the fridge for several minutes to that it's not rock-hard, but don't let it soften so much that it's completely creamy.
• Add the chopped butter and 1/2 cup sour cream to the flour mixture. Use the paddle attachment (or electic beaters) to blend the butter in. Eventually the butter will moisten the flour and it will all come together in a ball. Scrape the bottom and sides of the bowl as necessary. Don't over mix, just beat until all the butter is incorporated.
• In another large bowl, whisk together 4 eggs, 1 cup sour cream, and 1 tablespoon vanilla. Beat well until the eggs are well blended.
• Add the egg mixture to the flour mixture in 3 additions, beating for about 20 seconds after each one. Once all the egg mixture is added, beat for another 1 minute until the batter is light and fluffy.
• Spread 2 cups of batter into the bottom of your prepared cake pan. Sprinkle 1 cup of streusel evenly over the top, breaking up any too-large pieces with your hands.
• Spread another 2 cups batter on top and spread it around as best you can.
• Add another 1 cup streusel on top.
• Add the rest of the batter and spread evenly.
• Evenly spread another 2 cups of streusel on top of the cake. Do NOT add all the remaining streusel! There will be some left over. Spread the remaining streusel on a baking sheet to dry out a little bit.
• Bake the cake at 350 for 25 minutes.
• Do this next part fast. Remove the cake from the oven and shut the oven door. Use your hands to sprinkle all the remaining streusel on top of the cake, focusing on any areas where the cake batter has puffed up from the center. Move quickly! Get the cake back in the oven as soon as you can, and keep the oven door shut as much as possible.
• Bake for another 20-25 minutes.* The total bake time for the cake should be about 45-50 minutes, depending on your oven and whether you use a glass or metal pan. Test the cake with a toothpick. It is done when a toothpick inserted in the center comes out with no wet batter on it. The cake should not wobble around at all when you shake the pan.
• Let the cake cool on a wire rack for at least 15-20 minutes for cutting into it.
• Make the icing: In a medium bowl, beat 1/4 cup butter until smooth. (I actually did it by hand with a whisk. You can do this if your butter is ultra soft.)
• Add 1 teaspoon vanilla, 1/2 teaspoon salt, 1/4 cup milk, and 2 cups powdered sugar. Beat with a mixer or by hand until very smooth.
• Drizzle the icing over the cake. You can either drizzle it over the whole cake or drizzle each individual serving. I like to drizzle about half the icing over the whole cake, and then save the rest of drizzling over each serving.
• The cake is best served warm! Zap individual servings in the microwave for 10-20 seconds if you are serving after the cake has cooled.
• This cake will keep well covered on the counter for 2-3 days. After that, put it in the fridge.

CHOCOLATE CHIP STREUSEL COFFEE CAKE

Steps:

• STREUSEL.
• Mix all in small bowl and set aside.
• Coffee Cake.
• Combine all ingredients, mix well, beat 2 minutes at high speed.
• Spread 2/3 of batter in greased and floured 9x13 inch pan.
• Sprinkle half of streusel mixture over cake.
• Add rest of batter and sprinkle with rest of streusel.
• Bake at 350 degrees for 40-50 minutes.

BANANA COFFEE CAKE WITH CHOCOLATE CHIP STREUSEL

Steps:

• Preheat oven to 350°F. Butter and flour 8x8x2-inch metal baking pan. Stir chocolate chips, brown sugar, walnuts, and cinnamon in small bowl until well blended; set streusel aside. Sift all purpose flour, baking soda, baking powder, and salt into medium bowl. Using electric mixer, beat sugar, room temperature butter, and egg in large bowl until fluffy. Beat in mashed bananas and buttermilk. Add dry ingredients and blend well.
• Spread half of batter (about 2 cups) in prepared baking pan. Sprinkle with half of streusel. Repeat with remaining batter and streusel. Bake coffee cake until tester inserted into center comes out clean, about 45 minutes. Cool coffee cake in pan on rack.