CHOCOLATE CHUNK-CINNAMON COFFEE CAKE RECIPE
Skip the line at the bakery to make our Chocolate Chunk-Cinnamon Coffee Cake Recipe! This cinnamon coffee cake recipe is easy to make and delicious.
Provided by My Food and Family
Categories Baking Ingredients
Time 1h15m
Yield 32 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350°F.
- Combine chocolate, nuts, cinnamon and 2/3 cup sugar; set aside. Mix flour, baking soda, baking powder and salt.
- Beat butter and remaining sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, mixing well after each addition. Blend in vanilla. Beat in flour mixture alternately with sour cream.
- Pour half the batter into 13x9-inch pan sprayed with cooking spray; top with half the chocolate mixture. Repeat layers.
- Bake 40 to 45 min. or until toothpick inserted in center comes out clean. Cool completely.
Nutrition Facts : Calories 220, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 35 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
CINNAMON CHOCOLATE COFFEE CAKE - OR BABKA
A variation of Peter Reinhart's Cinnamon Chocolate Babka Kranz Cake. This is cooked in a loaf pan as a coffee cake. Delicious and attractive cake/bread.
Provided by Red_Apple_Guy
Categories Yeast Breads
Time 3h
Yield 1 medium loaf, 12-14 serving(s)
Number Of Ingredients 11
Steps:
- Cream butter and sugar until smooth.
- Add vanilla and slightly beaten egg yolks and mix about 2 minutes until fluffy.
- Add flour and yeast and stir slightly.
- Add the milk and mix on low speed to make a soft dough, adding flour as needed or milk.
- Knead for 4 minutes before tipping onto counter.
- Stretch the dough into a rectangle and fold letter style top to bottom and side to side.
- Place dough in straight sided container, cover and rest 15 minutes.
- Stretch and fold again, resting 15 more minutes.
- Allow dough to rise 1.5 times its volume to double its volume.
- Roll dough out to a 12 inch by 12 inch rectangle.
- Make filling by placing frozen chocolate chips and cinnamon in a food processor and process to a grandular consistency. Add cold butter and pulse until well mixed.
- Spread mixture on dough, leaving a 1/4 inch rim uncoated.
- Roll dough into a rope like cylinder without stretching the length beyond 15 inches.
- Cut the rope into 2 15 inch half-cylinders and braid to form a loaf, folding in the ends. Place in an 8 inch x 4.5 inch loaf pan well oiled.
- Preheat oven to 350F while letting loaf rise to 1.5 times its volume.
- Brush with egg white glaze if desired and bake for 50 minutes to an hour and 10 minutes, until the internal temperature is 180F to 200°F.
- To prevent over browning due to the sugar in this recipe, cover loosely for at least half the time with aluminum foil while baking.
- Let cool completely before serving.
Nutrition Facts : Calories 220.8, Fat 10.4, SaturatedFat 6, Cholesterol 58, Sodium 189.2, Carbohydrate 29.5, Fiber 1.8, Sugar 11.1, Protein 4.1
CHOCOLATE BABKA
Baking a chocolate babka is no casual undertaking. The Eastern European yeast-risen coffee cake has 14 steps and takes all day to make. But the results are worth every sugarcoated second - with a moist, deeply flavored brioche-like cake wrapped around a dark fudge filling, then topped with cocoa streusel crumbs. If you want to save yourself a little work and love Nutella, you can substitute 1 1/2 cup (420 grams) of it for the homemade fudge filling. Also note that you can make this over a few days instead of all at once. Babka freezes well for up to 3 months, so if you need only one loaf now, freeze the other for later.
Provided by Melissa Clark
Categories snack, cakes, project, dessert
Time P1DT3h30m
Yield 2 loaves
Number Of Ingredients 23
Steps:
- Prepare the dough: In a small saucepan or a bowl in the microwave, warm the milk until it's lukewarm but not hot (about 110 degrees). Add yeast and a pinch of sugar and let sit for 5 to 10 minutes, until slightly foamy.
- In an electric mixer fitted with the dough hook, or in a food processor, mix together flour, 1/3 cup sugar, the salt, the vanilla, the lemon zest (if using) and the nutmeg. (If you don't have a mixer or processor, use a large bowl and a wooden spoon.) Beat or process in the yeast mixture and eggs until the dough comes together in a soft mass, about 2 minutes. If the dough sticks to the side of the bowl and doesn't come together, add a tablespoon more flour at a time until it does, beating very well in between additions.
- Add half the butter and beat or pulse until the dough is smooth and elastic, 3 to 5 minutes, scraping down the sides of the bowl with a spatula as needed. Beat in the rest of the butter and continue to beat or pulse until the dough is smooth and stretchy, another 5 to 7 minutes. Again, if the dough sticks to the sides of the bowl, add additional flour, 1 tablespoon at a time.
- Butter a clean bowl, form the dough into a ball and roll it around in the bowl so all sides are buttered. Cover the bowl with a clean towel and let it rise in a warm, draft-free place (inside of a turned-off oven with the oven light on is good) until it puffs and rises, about 1 to 2 hours. It may not double in bulk but it should rise.
- Press the dough down with your hands, re-cover the bowl and refrigerate overnight (or, in a pinch, for at least 4 hours, but the flavor won't be as developed).
- Prepare the filling: In a medium saucepan over medium heat, combine sugar, cream and salt. Simmer, stirring occasionally, until sugar completely dissolves, about 5 minutes. Scrape mixture into a bowl. Stir in chocolate, butter and vanilla until smooth. Let cool to room temperature. Filling can be made up to a week ahead and stored, covered, in the fridge. Let come to room temperature before using.
- Prepare the streusel: In a bowl, stir together flour, sugar, cocoa powder and salt. Stir in melted butter until it is evenly distributed and forms large, moist crumbs. Stir in the chocolate chips. Streusel can be prepared up to 3 days ahead and stored, covered, in the fridge.
- Prepare the syrup: In a small saucepan, combine sugar and 2/3 cup/158 milliliters water. Bring to a simmer over medium heat, then simmer for 2 minutes, stirring occasionally until the sugar dissolves.
- Butter two 9-inch loaf pans, then line with parchment paper, leaving 2 inches of paper hanging over on the sides to use as handles later.
- Remove dough from refrigerator and divide in half. On a floured surface, roll one piece into a 9-by-17-inch rectangle. Spread with half the filling (there's no need to leave a border). Starting with a long side, roll into a tight coil. Transfer the coil onto a dish towel or piece of plastic wrap and stick it in the freezer for 10 minutes. Repeat with the other piece of dough.
- Slice one of the dough coils in half lengthwise to expose the filling. Twist the halves together as if you were braiding them, then fold the braid in half so it's about 9 inches long. Place into a prepared pan, letting it curl around itself if it's a little too long for the pan. Cover loosely with a clean kitchen towel and let rise in a warm place for 1 to 1 1/2 hours, until puffy (it won't quite double). Alternatively, you can cover the pans with plastic wrap and let them rise in the refrigerator overnight; bring them back to room temperature for an hour before baking.
- When you're ready to bake, heat the oven to 350 degrees. Use your fingers to clump streusel together and scatter all over the tops of the cakes. Transfer to oven and bake until a tester goes into the cakes without any rubbery resistance and comes out clean, 40 to 50 minutes. The cakes will also sound hollow if you unmold them and tap on the bottom. An instant-read thermometer will read between 185 and 210 degrees.
- As soon as the cakes come out of the oven, use a skewer or paring knife to pierce them all over going all the way to the bottom of the cakes, and then pour the syrup on top of the cakes, making sure to use half the syrup for each cake.
- Transfer to a wire rack to cool completely before serving.
CINNAMON COFFEE CAKE
Sweet cinnamon bread with powdered sugar topping. You may also add raisins to this recipe if you wish.
Provided by Tina Penley
Categories Desserts Cakes Coffee Cake Recipes
Time 40m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease and flour a 9x5 inch baking pan.
- In a large bowl, combine brown sugar, white sugar and flour. Stir in melted butter until mixture resembles coarse crumbs. Add vanilla extract. Mix in baking soda, baking powder, cinnamon and ginger. Reserve 1/4 cup this mixture to be used as topping.
- In a separate bowl, beat together egg and buttermilk; stir slowly into flour mixture. Pour batter into prepared pan. Sprinkle batter with reserved topping.
- Bake in preheated oven for 20 to 30 minutes, until a toothpick inserted into center of the cake comes out clean. Sprinkle with powdered sugar and serve.
Nutrition Facts : Calories 323.7 calories, Carbohydrate 50.4 g, Cholesterol 46.8 mg, Fat 12.3 g, Fiber 0.8 g, Protein 3.8 g, SaturatedFat 7.6 g, Sodium 247.8 mg, Sugar 32 g
CINNAMON COFFEE CAKE I
You can make this tasty cake lower in fat by using 1/2 cup butter, 1/2 cup applesauce, non-fat sour cream, and egg beaters.
Provided by Kelsey
Categories Desserts Cakes Coffee Cake Recipes
Yield 14
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 10 inch tube pan.
- In a large mixing bowl cream together the butter or margarine and 2 cups of the sugar until fluffy. Add the vanilla and the eggs one at time beating mixture well after each egg.
- Combine flour with baking powder, baking soda, and salt. Add alternately with sour cream to egg mixture. Beating just enough after each addition to keep batter smooth.
- Combine walnuts, cinnamon, and remaining 3/4 cup of sugar.
- Spoon 1/3 of the batter into prepared pan, sprinkle with 1/3 of the walnut mixture. Repeat layers two more times.
- Bake at 350 degrees F (175 degrees C) for 70 minutes or until center is done. Let cake cool in pan for 10 minutes then remove pan and let cake continue cooling on a wire rack.
Nutrition Facts : Calories 575.6 calories, Carbohydrate 70.8 g, Cholesterol 102.5 mg, Fat 30 g, Fiber 2.3 g, Protein 8.6 g, SaturatedFat 13.9 g, Sodium 457.6 mg, Sugar 39.9 g
CHOCOLATE-CINNAMON BABKA
For the uninitiated, a Babka is a kind of swirled coffee cake - a sweet yeast dough is rolled out very thin, sprinkled with filling, rolled up and twisted, sprinkled with streusel and baked. The filling for this babka was submitted by someone named Lilia on allrecipes.com - it is the best chocolate babka filling in my experience. I use my favorite challah recipe - Andrea's Challah - for the dough. Feel free to use the yeast dough of your choosing. For brevity's sake, I'm starting this recipe with the assumption that the dough has already been made and risen once, and there is enough for 2 Babkas (about 1/4 of the Andrea's Challah recipe).
Provided by Kishka
Categories Yeast Breads
Time 5h30m
Yield 2 loaves
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 and grease two loaf pans.
- To make chocolate filling:
- In the bowl of a food processor (I use a mini-prep for this), chop the broken up chocolate, cinnamon and sugar until the mixture looks coarse and sandy. If you do not have a food processor, simply chop the chocolate finely and mix with cinnamon and sugar.
- Cut in the butter or margarine with a fork.
- To make streusel:.
- In a medium bowl, combine the confectioner's sugar and flour, then cut in the butter or margarine until it resembles coarse crumbs.
- To assemble:.
- Roll out the dough as thinly as possible on a lightly floured surface to form a 15x4 inch rectangle (the thinner you roll out the dough, the greater the swirl effect inside).
- Sprinkle the dough evenly with the filling then roll up tightly lengthwise so that you are left with a long log. Seal the seam if you can.
- To create the swirl: fold the log in half (it should look like a squished letter 'U') and then twist the 'U' a few times so it looks like a twisted rope.
- Immediately place the shaped loaf into a greased loaf pan and set aside to rise for 30 min or so.
- Brush the loaves with the egg wash, then sprinkle heavily with the streusel topping.
- Place the loaves on a baking sheet (never bake without something underneath - as the cake rises, the streusel can tumble out of the pan onto the oven floor, creating a smoky mess) and bake for 30-40 min, depending on the size of your loaves. They should be a deep golden brown on top.
Nutrition Facts : Calories 1170, Fat 86.7, SaturatedFat 53.4, Cholesterol 215, Sodium 459.9, Carbohydrate 110.5, Fiber 13.9, Sugar 63.5, Protein 16.3
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