Looking for Choc/Cinnamon Coffee Cake
This recipe sounds a lot like Jeff W.'s recipe below. It's so easy and always a huge hit. I usually make 2 and stick 1 in the freezer.
Sour Cream Coffee Cake
¼ Cup Butter (unsalted)
1 Cup Sugar
½ pint Sour Cream (1 cup) you can use low-fat if desired
1 Tsp. Vanilla
¼ Tsp. Salt
2 Cups Flour (sifted)
1 Tsp. Baking Powder
1 Tsp. Baking Soda
¾ Cup Chopped Walnuts
2 Tsp. Cinnamon
¼ Cup Sugar
¾ Cup Chocolate Chips (semi-sweet)
Preheat over to 350.
Cream butter. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each egg. Add vanilla.
Combine flour, baking powder, baking soda and salt. Add alternately with the sour cream blending well.
Pour half the batter into a well-greased baking pan (9 inch square, round or even a bundt pan).
Combine filling ingredients. Sprinkle half of mixture over batter in pan. Top with remaining batter and then sprinkle with remaining filling mixture. Slightly press chocolate chips and nuts down so that they stay on the cake when it is baked.
Bake at 350 for 45 minutes. Test with a toothpick it might need a little more time in the oven (like 10 or 15 minutes).
I make this a few times a year. Richie
Godiva Chocolate Streusel Sour Cream Coffee Cake
Chocolate Streusel Filling And Topping:
1/2 cup firmly packed light brown sugar
1 cup pecans
1 teaspoon ground cinnamon
1 bar (1.5 ounces) Godiva Dark Chocolate, chopped
1/4 cup cake flour
1/4 cup unsweetened cocoa powder
4 tablespoons unsalted butter
Sour Cream Coffee Cake:
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups granulated sugar
3 large eggs
1 large egg yolk
1 1/2 teaspoons vanilla extract
1 cup sour cream, at room temperature
Make filling and topping:
Place sugar, pecans and cinnamon in food processor. Cover and pulse until nuts are coarsely chopped. Transfer 3/4 cup of mixture to small bowl and stir in chocolate for filling. To remaining mixture in food processor add flour, cocoa powder and butter and pulse until mixture is crumbly for topping.
Preheat oven to 325°F. Butter bottom and sides of 9-inch springform pan. Dust pan with flour, tapping out excess.
Sift flour, baking powder, baking soda and salt into medium bowl; whisk to combine and set aside.
Beat butter at medium-high speed in mixing bowl for 1 minute or until creamy, using electric mixer at medium-high speed. Gradually add sugar and beat at high speed until well blended and light, about 2 minutes. Add eggs and yolk, one at a time, beating well after each addition and scraping down sides of bowl as necessary. Beat in vanilla extract. Reduce speed to low and alternately add dry ingredients and sour cream, beginning and ending with dry ingredients and mixing just until combined.
Scrape half of batter into prepared pan and smooth top. Sprinkle with filling. Scrape remaining batter over filling and smooth top. Sprinkle with topping.
Sorry,I did not copy off the 2nd page of the recipe. Here it is.
Bake 65 to 75 minutes or until toothpick inserted into center of cake comes out clean and cake pulls away from edge of pan. Let cake cool in pan set on wire rack for 10 minutes. Remove side of pan and cool completely.
Your Godiva Coffee Cake sounds delish. The following recipe is a VERY tried and true version in our household. I make it so often that I don't even need the following recipe. What you shared sounds different enough, that I will definitely be giving it a try.
Thanks for sharing,
Owens Grandma Hannahs Sour Cream, Chocolate chip, Streusel Coffee Cake
Preheated 350-degree oven
1/3-cup dark brown sugar
1/4 cup granulated sugar
1 tsp. Cinnamon
Use whisk to blend above, and then stir in 1 cup (6 oz) chocolate chips and 1/2 cup chopped pecans or walnuts
Set aside the streusel mixture
Dry Mix (sift or whisk together into a bowl)
2 cups all purpose unbleached flour
1 tsp. Baking soda
1 tsp. Baking powder
1/4 tsp. Salt
Into bowl of an electric mixer, cream well, the following 3 ingredients.
1 stick sweet butter that has been softened
1 cup granulated sugar
2 tsp. Vanilla extract
2 eggs (room temp)
1 cup of sour cream (room temp)
One at a time beat in the eggs. Use a rubber spatula to scrape sides of the bowl, to incorporate the mixture.
On low speed add 1/2 of the dry mixture to the creamed mixture, mix on a lowish speed for a few seconds, and then add 1/2 of the sour cream, mixing to incorporate. Add 1/2 of the remaining dry ingredients, mix again and add the rest of the sour cream. Finally add the remaining amount of the dry mixture. Beat until smooth, but not much more.
Into a 9 tube pan sprayed with Pam, place half of the batter, then half of the streusel, and repeat. Bake until cake tests done, approximately 45-50 minutes. Remove pan and let cool on a rack. I used to let the cake cool for 15-20 minutes, before unmolding, but lately, Ive found that if the cake cools completely in the pan, as in-half a day away, it tends to be moister after unmolding. Grasping the center tube, lift the cake out of the pan. You may need to go around the cake with a knife, to lift out the tube, but if youve Pammed well enough, it should come right out. Then remove the cake off of the tube insert. I use two large-ish knives to slide under the base of the cake, lifting up, and if there is no one around to help tap down the center insert, I use my chin to poke down the insert, and it always drops right out.
This cake bakes in a 9 tube pan with the tube being removable, also known as an Angel Food Cake pan. Only if you have a collection of pans from years gone by, will you have the 9 sized pan. Nowadays the only ones made are 10. If I were to use a 10 pan, I would up every ingredient in this recipe by 50%. This will result in a larger cake, and most likely an increased baking time by at least 10 minutes.
re: Jeff W
I can personally vouch for the utter deliciousness of Jeff W's recipe for Owen's Grandma Hannah's Coffee Cake, having been gifted with said cake more than once. I slice it up and freeze the individual slices, as my husband likes to eat them frozen for dessert. But it's awesome fresh, too. Basically, any recipe that Jeff W shares here, you can assume will be fantastic as he is an incredible baker and all around amazing cook.
re: Debbie W.
Something that may help lifting the cake out of the pan is to line the bottom with parchment paper inserts, made especially for tube pans, available at your local baking supplies or restaurant supply shop. I use them for Passover sponge cake, which contains no oil, nor can you grease the pan. Makes removing the cake much easier.
Wow Richie, did your coffeecake go over well, or what!!!
Within this coffeecake thread, I'd posted a recipe I've been making for years. When I saw the recipe you posted for the Godiva coffeecake, I felt that it was different enough than my version, that I had to give it a try. I made it yesterday, and this morning, slices were enjoyed with French press coffee. Ummmazing Sunday morning breakfast!
Thanks for sharing,
Sour Cream-Streusel Coffee Cake
1 1/4 cups coarsely-chopped walnuts
1 1/4 cups light brown sugar (packed)
1 1/2 tablespoons ground cinnamon
1 1/2 tablespoons unsweetened cocoa powder
6 tablespoons dried currants, optional
3 cups cake flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
3/4 teaspoon salt
3/4 cup unsalted butter (1 1/2 sticks), room temperature
1 1/2 cups sugar
3 large eggs
1 tablespoon vanilla extract
1 container sour cream (16 oz)
1 cup powdered sugar
1 tablespoon milk
Preheat oven to 350 degrees. Butter 12-cup Bundt pan. Mix first 5 ingredients in small bowl. Set nut mixture aside.
Sift flour, baking soda, baking powder and salt into medium bowl. Using electric mixer, beat butter and 1 1/2 cups sugar in large bowl until blended. Beat in eggs 1 at a time. Mix in vanilla. Mix dry ingredients and sour cream alternately into butter mixture in 3 additions. Beat batter on high 1 minute.
Pour 1/3 of batter into prepared pan. Sprinkle with half of nut mixture. Spoon 1/3 of batter over and spread it gently to cover nut mixture. Sprinkle with remaining nut mixture. Spoon remaining batter over.
Bake cake until tester inserted near center comes out clean, about 1 hour. Cool cake in pan on rack 10 minutes. Cut around pan sides to loosen cake. Turn cake out onto rack and cool 1 hour. Transfer to platter.
Whisk powdered sugar and milk in small bowl until smooth. Drizzle over coffee cake. Serve slightly warm or at room temperature.
Makes 10 to 12 servings.