My friend Kim made this cake when I was visiting her in Los Angeles last year. The original recipe has cinnamon and pecans in the streusel topping but she had cleverly substituted the cinnamon with cocoa powder, and butter instead shortening. I was suprised how quick and easy it was to make and the addition of sour cream made it deliciously moist.
Today, I decided to "kick this recipe up a notch" and now this cake has mini chocolate chips and almonds in the streusel mix. I also substituted non-fat plain yogurt for the sour cream - at least I attempted to reduce some of the calories. Thankfully, it doesn't seem to effect the moistness of the cake at all. I like making this cake in a tube or bundt pan, because it bakes more evenly in the oven. It's a delicious combination of moist buttery cake and crunchy, chocolate goodness! Hope you give it a try.
Chocolate Chip Coffee Cake
Ingredients:
Topping:1 cup flaked almonds
4 tablespoon butter, melted
4 tablespoons white sugar
4 tablespoon brown sugar
1 cup mini chocolate chips
Cake:1 stick (1/2 cup) unsalted butter, at room temperature
3/4 cup sugar
2 eggs
1 teaspoon vanilla extract
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teapoon salt
1 cup non-fat or low-fat plain yogurt
Directions:
- Preheat oven to 350 degrees Fahreheit. Grease a tube cake pan or bundt tin with non-stick spray.
- Prepare topping: Coarsely chop nuts in a food processor and place in a small bowl. Add the remaining ingredients and mix well. Set aside.
- Prepare cake batter: Cream the butter and sugar with an electric mixer until light and fluffy. Scrape down the bowl with plastic spatula.
- Add the eggs one at a time, beating well after each addition.
- Add the vanilla and mix well.
- Sift or whisk together the dry ingredients in a separate bowl.
- Add the flour mixture alternately in three parts with the yogurt. Beat until smooth after each addition.
- Assemble: Spread half the cake batter in the prepared pan and sprinkle with half of the topping.
- Top with the remaining batter, spreading evenly and sprinkle with the remaining topping.
- Bake for 40 - 50 minutes or until toothpick comes out clean.
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