Chocolate Streusel Coffee Cake
Don't wait for your coffee break to indulge in a sweet slice of cake with a chocolate streusel topping.
Recipe from Betty Crocker
1 hr 35 mins
1 1/2 cups Gold Medal® all-purpose flour
3/4 cup granulated sugar
1 teaspoon ground cinnamon
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup firm butter or margarine, cut into pieces
2/3 cup buttermilk
1 teaspoon vanilla
1/4 cup Gold Medal® all-purpose flour
1/4 cup packed brown sugar
1 tablespoon baking cocoa
2 tablespoons butter or margarine, softened
1/4 cup miniature semisweet chocolate chips
Heat oven to 350 degrees F (325 degrees F for dark or nonstick pan). Grease bottom only of 8-inch square pan with shortening or spray bottom with cooking spray.
In large bowl, stir 1-1/2 cups flour, the granulated sugar, cinnamon, baking powder, baking soda and salt until mixed. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture is crumbly. Add buttermilk, egg and vanilla. Beat with electric mixer on medium speed 1 minute. Spread in pan.
In small bowl, mix all streusel ingredients except chocolate chips with fork until mixture is crumbly. Sprinkle over batter. Sprinkle with chocolate chips.
Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes. Serve warm.
High Altitude (3500-6500 ft): For coffee cake, decrease butter to 6 tablespoons and increase buttermilk to 3/4 cup.
Per Serving: cal. (kcal) 340, Fat, total (g) 15, chol. (mg) 60, sat. fat (g) 8, carb. (g) 46, Trans fatty acid (g) 1, fiber (g) 1, sugar (g) 26, pro. (g) 4, vit. A (IU) 486, sodium (mg) 320, iron (mg) 2, Starch () 1, Other Carb () 2, Fat () 3, Percent Daily Values are based on a 2,000 calorie diet
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