Cinnamon coffee cake
Emily Wyckoff

Cinnamon Chocolate Swirl Streusel Coffee Cake

When it comes to cooking, lately I’ve become the queen of substitutions. No basil? Parsley is fine. No sour cream? I’ll swap in some yogurt. No hot dog rolls? How about a hot dog sandwich?

Adding to that, my kids have become spoiled this summer and a cereal breakfast will not do – they’re accustomed to a hot breakfast. For example, this week we had french toast, pancakes, and eggs. But I’m out of bread and sick of pancakes, so this morning I made this coffee cake that is out of this world. I love a good coffee cake (a little too much!). The delicious aroma roused my kids out of bed (at 9am!) and they were not disappointed. Lots of unprompted “thank you mom”s from all.

Really, how can you go wrong with cinnamon chocolate swirl and streusel topping? And you probably have everything in your pantry to make it too!

Cinnamon Chocolate Swirl Streusel Coffee Cake (adapted from a recipe from “Joy the Baker Cookbook)

Ingredients

For the streusel topping:

1 1/2 cups sugar

1/2 teaspoon kosher salt

2 cups flour

1 tablespoon ground cinnamon

1 stick softened butter

For the cinnamon chocolate swirl:

1 cup packed brown sugar

1 1/2 tablespoons ground cinnamon

4 teaspoons unsweetened cocoa powder

1/2 teaspoon kosher salt

For the cake:

1 1/2 sticks softened butter

1 1/2 cups sugar

1/3 cup packed brown sugar

2 teaspoons vanilla

3 eggs

3 3/4 cups flour

2 1/2 teaspoons baking powder

1 teaspoon kosher salt

3/4 cup Greek (non-fat or low fat) yogurt

1 1/4 cups milk

Directions

Preheat oven to 350 degrees F. Spray a 9 x 13 pan with cooking spray and coat with flour, or spray with Baker’s Joy.

Make the streusel topping: Whisk together sugar, salt, flour and cinnamon. Add the butter and mix with your hands until the mixture has the consistency of moist crumbs. Set aside.

Make the cinnamon chocolate swirl: whisk together the brown sugar, cinnamon, cocoa powder and salt. Set aside.

Make the cake: Beat together the butter and sugars for about 4 minutes or until light and fluffy using an electric mixer. Beat in vanilla. Add the eggs one at a time, beating well after each addition. In a small bowl whisk together the flour, baking powder and salt and set aside. In another small bowl whisk together the yogurt and milk and set aside. On low speed alternately add the dry ingredients and the wet ingredients, in two additions each (add half the dry, then half the wet, then the remainder of the dry and the remainder of the wet) mixing until just combined after each addition.

Spread half the batter in the prepared pan and top with the cinnamon chocolate swirl mixture. Top with the remaining batter and use an offset spatula to spread the batter. Use a butter knife to gently swirl the cinnamon chocolate mixture. Sprinkle the topping evenly over the cake and bake until it’s golden brown and a skewer comes out clean, 55-65 minutes.

Check out these other delicious coffee cake recipes:

Cinnamon Swirl Coffee Cake

Jumbo Coffee Cake Muffins

Coffee Cake Muffins

Crumb Cake

Banana Chocolate Chip Muffins with Streusel Topping

Blueberry Crumb Cake

Plan B Mom is a mostly-stay-at-home mom of 3 who works from home but sees her main job as managing her family. When she is not taking care of her 13-year old and 11-year old girls, 9- year old son, yellow lab, and husband – she is baking, running, carpooling, or helping with homework. She tries to stay organized to keep life running smoothly – or at least catastrophes at bay. Follow her on Twitter at @PlanBMom.

 


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