Chocolate-Swirl Cinnamon Streusel Coffeecake

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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Comments

  1. Becca from Cookie Jar Treats says

    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! :)

  2. says

    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.

  3. PeggyF says

    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!

  4. Kate says

    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! :)

    • says

      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!

        • Dorene says

          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!

  5. Lili says

    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 ;-)

  6. Mush says

    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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