Friday, March 22, 2013

Chocolate-Swirl Cinnamon Streusel Coffeecake

by Darla

Chocolate-Swirl Cinnamon Streusel Coffeecake by ©BakingdomI went to the dentist yesterday. I had a bunch of stupid shots and I got a wisdom tooth extracted.

There was nothing fun about it, and I’m being a big, spoiled baby today, because I can.

I never whine, I’m never a brat when I’m sick, and I never make anyone take care of me, but this was the dentist. And trips to the dentist that don’t end in, “Well, great job! No cavities! See you in six months!” deserve whining.

Especially when they involve needles in your mouth and teeth being forcibly removed from your head.

Therefore, I’m not actually typing this today…I typed it before my appointment (I know how I’m gonna be after, trust me). What I’m actually doing is laying in bed, probably on pain meds, sleeping or maybe reading, but definitely not doing anything strenuous or stressful…or even productive.

And I’m eating this cake.

Because even after having a tooth pulled, and not really being able to chew quite like a grown up yet, this cake needs to be a part of my day.

It’s that good.

Swirl Cinnamon Streusel Coffeecake by ©BakingdomSeriously.

Layer Coffeecake StreuselThe chocolate swirl in the cake, is made using the same ingredients as the streusel, except there’s no butter in it, so you can mix the swirl and the streusel up at the same time. Then, just divide it in half, and add butter to one half to create the streusel topping.

Assembling the cake is easy peasy, but the batter is slightly thick, so you have to be patient when spreading it.

Start by adding half the batter to your pan, sprinkle with chocolate chip, and sprinkle with the non-buttered portion of the streusel mix. Next, drop the remaining batter on top and gently spread it with a spatula. Take your time; the batter is thick, but it will spread without any problems. Once you have the batter spread to the edges of the pan, sprinkle on more chocolate chips, then cover it with the remaining streusel (with the butter mixed in).

That’s it. :)

Cinnamon Streusel Sour Cream Coffeecake by ©BakingdomOkay, so you could totally skip the swirl, if you wanted. I mean, I don’t know why you’d want to, unless you’re a crazy person, but whatever. Just look how pretty it is!

You can also omit the chocolate and the chocolate chips. You wouldn’t be crazy if you decided to do this, because it’s still so crazy yummy that I forgive you for getting rid of chocolate. ;)

Cinnamon Streusel Chocolate-Swirl Coffeecake by ©BakingdomAlright, so, this is probably one of my favorite things I’ve ever made in all of forever.

And I’ve made a lot of stuff, so between you and me, that’s saying something.

I love this cake so much, I have managed to eat two very large pieces, even without the full ability to chew properly. Dentist-schmentist, give me cake!!

Enjoy!

Chocolate-Swirl Cinnamon Streusel
Sour Cream Coffeecake
Makes 1 9×13-inch cake

Ingredients

FOR THE STREUSEL/SWIRL
1 cup brown sugar, packed
3/4 cup all-purpose flour
3 tablespoons cocoa powder
1 tablespoon ground cinnamon
3 tablespoons cold unsalted butter, cut into 1/2-inch chunks

FOR THE CAKE
2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, softened and cut into 1 tablespoon pieces
3 eggs, at room temperature
1 tablespoon vanilla extract
1 1/2 cups sour cream (I used low fat and it worked great)

1/2 cup mini chocolate chips

To make the streusel/swirl: In a large bowl, combine the brown sugar, flour, cocoa powder, and cinnamon. Transfer 1 1/4 cups of the mixture to a smaller bowl and set aside (this will be the swirl in the cake).

Mix the cold butter into the remaining mixture (in the large bowl) by hand, squeezing the pieces in to mix it.

Cover and freeze while you prepare the cake.

To make the cake: Preheat oven to 350 degrees (180 C). Lightly grease and flour a 9×13-inch cake pan; set aside. (I used Pam with Flour, and it was perfect.)

In a large bowl, or the bowl of a standing mixer, combine the flour, sugar, baking powder, baking soda, and salt. Add the butter, a few pieces at a time, until incorporated. Next add about half of the sour cream, and mix until the dough comes together. Add the remaining sour cream, eggs, and vanilla and beat on medium speed until smooth, light in color, and fluffy. Scrape the bowl, making sure there are no streaks of flour or other ingredients remaining.

Assemble: Spread half of the cake batter in the prepared pan. Sprinkle with 1/4 cup mini chocolate chips, then sprinkle the dry chocolate cinnamon mixture over the top, covering the cake batter evenly.

Drop the remaining half of the cake batter over the streusel and gently spread it until it reaches the sides. The batter is thick, but it will spread smoothly and evenly, if you take your time. Sprinkle the remaining 1/4 cup mini chocolate chips over the top. Cover the top of the cake with the streusel from the freezer (with the butter mixed in).

Bake for 27 to 30 minutes, until the cake springs back to your touch, and a toothpick inserted int he center comes out clean.

Allow to cool for at least an hour before serving.

Recipe by Darla

Delicious Chocolate-Swirl Streusel Cake by ©Bakingdom

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{ 22 comments… read them below or add one }

1 Katrina @ Warm Vanilla Sugar March 22, 2013 at 12:19 pm

Love this classic. This looks lovely!

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2 Beth March 22, 2013 at 12:58 pm

Love the cake, loving those beautiful turquoise napkins even more! Wow. Your photography is so beautiful, Darla.

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3 CateyLou March 22, 2013 at 2:00 pm

Cinnamon and chocolate? Count me in! This looks like the perfect weekend breakfast.

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4 Becca from Cookie Jar Treats March 22, 2013 at 2:04 pm

I don’t complain or do anything when I’m sick. I kind of just tough it out and or sleep it off. Even when I got my wisdom teeth pulled out I didn’t really ask for anything except for pain meds. Other than that, all I did was sit on the couch and read or watched TV.

These streusel bars look great and I can’t wait to try them out! :)

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5 Tina @ Sugar Bean Bakers March 22, 2013 at 2:10 pm

this looks stupid delicious. I love your photos. the teal on white on white is gorgeous. Also, my keyboard is dumb.

take care, rest up my friend.

xx

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6 Ali | Gimme Some Oven March 22, 2013 at 5:51 pm

This coffee cake sounds absolutely delightful! WAY better than going to the dentist. ;)

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7 Tina @ Tina's Chic March 22, 2013 at 7:28 pm

Omit the chocolate chips!?! Heck no! Chocolate and crumb cake…2 of my favorites. I’ve never heard of this combo but am loving it. Must make this asap.

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8 Renee March 22, 2013 at 8:49 pm

I’m pretty sure you’d have to be completely mad to leave out the chocolate. Also, love the nod to Dumbledore there at the end. This cake looks ridiculous, and I can’t wait to try it. Hope your tooth is feeling better.

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9 amelia March 23, 2013 at 2:22 am

Feel better soon, Darla!! I’m sure cake will help you on the way…especially this cake! Cinnamon and chocolate…mmmmm!!

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10 Lisa {Sweet 2 Eat Baking} March 23, 2013 at 3:00 am

Having your teeth pulled is no fun but a wisdom tooth… eeps! But this cake looks so divine it’s got to be the best way to recover! I’m not a coffee fan but it looks so good I may have been converted! :)

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11 Gemma March 23, 2013 at 3:39 pm

Holy macaroni!
These look TOO good, I mean…they look terribly tempting! I’m about to run to my kitchen and try this recipe. Hee hee. :-)
Great recipe Darla!
xoxo
G.

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12 PeggyF March 24, 2013 at 4:28 pm

Ooooh, yum! I love cinnamon coffee cake, but I’ve never had it with chocolate. I’ve also never made it myself – now is the perfect time to try!

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13 hadadelinvierno March 25, 2013 at 12:03 am

Delicioso¡¡¡
besos.

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14 Nancy P.@thebittersideofsweet March 25, 2013 at 8:33 am

This cake looks that good!! We are big coffee fans. I have 5 of those machines that you have in your picture, but my husband is Italian and can’t go without coffee. I can’t go without cake, so this is a match made in heaven!

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15 Kate April 1, 2013 at 7:13 pm

I made this over Easter weekend, and it was beautiful with the swirl line as well as being delicious! I did want to share my experience – mine took 47 minutes to bake. It came out perfectly though. I am fairly certain nothing is wrong with my oven temp amd I have never had an issue with the pan I used and baking times, so I don’t know what happened. Well, deliciousness happened and that’s what really matters! :)

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16 Darla April 2, 2013 at 10:21 am

Hi Kate! Thanks for the feedback! My only thought is perhaps the type of pan. I used a dark colored pan, which tends to cook things quicker than glass or lighter colored pans. If you also used a dark pan, then I’m at a loss, but I’m thrilled that you were still pleased with the recipe! :) Thanks again!

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17 Kate April 2, 2013 at 6:18 pm

It was a light aluminum pan. Mystery solved! :)

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18 Dorene July 28, 2013 at 8:30 am

Darla, I too made this with a light aluminum pan and I too had to cook it 45 minutes. So glad I found this posting because I was trying to figure out what I had done wrong. That being said the cake was amazing! I’m making your lemon blueberry tomorrow and can’t wait!

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19 Erin Maree April 8, 2013 at 12:36 am

Just wondering if I could maybe use half sourcream and half milk and how that would affect it?

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20 Lili June 21, 2013 at 11:19 pm

This is in the oven RIGHT NOW!! You’re right, the batter was beautifully fluffy but a little touchy to spread, and even more so to spread over the dry mix in the middle. But I will let you know how it goes. It’s 11:18 pm and yes, I am waiting up for it to try it after midnight. Later ;-)

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21 Lili June 21, 2013 at 11:21 pm

PS. I added some chopped walnuts, about 1/2 cup to the topping. Hope I don’t ruin it!

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22 Mush January 26, 2014 at 1:59 am

I too had to bake this for at least 11 minutes longer than suggested and I was using a non-stick medium pan. I used light sour cream, but ran out at 3/4 cup and subbed greek yogurt instead. Amazing!

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