CHOCOLATE CHIP COFFEE CAKE WITH COCOA CRUMBS
This sour cream coffee cake shows off a rich, dark chocolate topping and conceals a layer of decadent chocolate chips.
Provided by Food Network Kitchen
Time 1h50m
Yield 8
Number Of Ingredients 16
Steps:
- Combine the flour, brown sugar, cocoa powder, cinnamon, and salt in a small bowl and mix well. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
- Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
- Whisk together the flour, baking powder, baking soda and salt in a small bowl.
- Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
- Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle the chocolate chips on top. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
- Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.
CINNAMON SWIRL BUNDT COFFEE CAKE
A friend of mine gave me this recipe years ago. Sometimes I lower the fat content by using fat-free sour cream or yogurt instead of the sour cream. Enjoy! This can also be made into small loaf cakes which can be frozen easily.
Provided by Ruth
Categories Desserts Cakes Coffee Cake Recipes
Time 1h20m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Grease a 10-inch bundt pan.
- Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in vanilla.
- Combine flour, baking soda, and baking powder. Pour flour mixture into batter alternately with the sour cream, mixing until just incorporated. Fold in walnuts, mixing just enough to evenly combine. Pour half the batter into the prepared pan.
- Mix the remaining 1/4 cup of white sugar with the cinnamon.
- Sprinkle cinnamon sugar over the batter in the pan. Drop remaining cake batter in heaping spoonfuls over filling, covering it as best you can.
- Bake in preheated oven for 8 minutes. Lower heat to 350 degrees F (175 degrees C) and bake for an additional 40 minutes, or until a tester comes out clean.
Nutrition Facts : Calories 402.8 calories, Carbohydrate 51.2 g, Cholesterol 85.4 mg, Fat 20.2 g, Fiber 1.3 g, Protein 5.8 g, SaturatedFat 10.5 g, Sodium 255.6 mg, Sugar 29.5 g
HAZELNUT STREUSEL COFFEE CAKE
Enjoy this homemade coffee cake topped with chocolate chips and hazelnuts - perfect for bread-time.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 9
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray 8-inch square pan with cooking spray (without flour).
- In small bowl, mix brown sugar and hazelnut spread. Stir in nuts and chocolate chips; set aside for topping.
- In large bowl, stir flour blend, baking powder and salt; set aside. In medium bowl, beat eggs and granulated sugar with whisk until smooth. Stir in butter and vanilla. Stir into flour mixture just until combined. Pour batter into pan. Sprinkle with reserved topping mixture.
- Bake 25 to 27 minutes or until toothpick inserted in center comes out clean. Serve warm.
Nutrition Facts : Calories 410, Carbohydrate 49 g, Cholesterol 100 mg, Fat 4, Fiber 2 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 32 g, TransFat 0 g
HAZELNUT CRUMB COFFEE CAKE
This was a plain brunch cake that I played around with until I came up with this recipe. My husband says it tastes like a hot fudge sundae.
Provided by Taste of Home
Time 50m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the flour and sugar; cut in butter until mixture resembles coarse crumbs. Stir in nuts; set aside. , In a small saucepan, melt chocolate over low heat. Stir until smooth; cool. In a small bowl, combine the flour, sugar, baking soda and salt. Add the sour cream, butter and egg; beat until blended. Remove 1 cup of batter; stir in chocolate., Spread the remaining batter into a greased 8-in. square baking dish; spoon chocolate batter over the top. Cut through batters with a knife to swirl. Sprinkle with reserved nut topping. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 570 calories, Fat 29g fat (16g saturated fat), Cholesterol 119mg cholesterol, Sodium 515mg sodium, Carbohydrate 71g carbohydrate (43g sugars, Fiber 2g fiber), Protein 8g protein.
COCOA-SWIRL COFFEE CAKE WITH HAZELNUT CRUMB
It looks fancy, but this streusel-topped marvel is a blessedly low lift-you don't even need to pull out your mixer. The cake is extra-tender thanks to a reverse-creaming technique; yogurt in the batter adds moisture and tang, and a hazelnut topping caps things off with a heavenly crunch.
Provided by Sarah Carey
Time 1h45m
Yield Serves 8 to 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Spread hazelnuts on a rimmed baking sheet and toast until fragrant and golden brown and skins are loosened. Rub nuts in a clean kitchen towel to remove skins, then coarsely chop.
- Brush a 9-by-2-inch square cake pan with butter. Line with parchment, leaving a 2-inch overhang on two sides. Butter parchment, then dust with flour, tapping out excess. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Using your fingers, work butter into mixture until it has the texture of coarse meal. Remove and reserve 2/3 cup of mixture.
- Make a well in center of remaining mixture in bowl and add eggs, whisking to break up, then add yogurt and vanilla. Whisk to combine into a batter (you might see some small specks of butter; that's okay). Scrape about three-quarters of batter into prepared pan, then whisk cocoa into remaining batter. Dollop evenly over top and swirl with a toothpick or skewer.
- Return reserved flour-butter mixture to bowl and stir in hazelnuts until a granola-like mixture forms. Sprinkle over top of batter in pan, squeezing to create clumps. Bake until top of cake springs back when lightly pressed, about 45 minutes. Let cool in pan 10 minutes.
- Using overhangs, lift out of pan and transfer to a wire rack; let cool completely. Cut into 12 squares. Cake can be stored in an airtight container at room temperature up to 2 days.
CHOCOLATE-HAZELNUT COFFEE CAKE WITH HAZELNUT-CORNFLAKE CRUMBS
Use chopped hazelnuts in the crumb topping and sneak a chocolate-hazelnut spread into the cake for a hazelnut-lover's delight.
Provided by Food Network Kitchen
Time 2h50m
Yield 8
Number Of Ingredients 18
Steps:
- Combine the flour, brown sugar, cornflakes, hazelnuts, cinnamon and salt in a small bowl and mix to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
- Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
- Whisk together the flour, baking powder, baking soda and salt in a small bowl.
- Beat the butter and granulated sugar together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
- Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Dollop the chocolate-hazelnut spread on top and carefully smooth with the spatula. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
- Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate and re-invert onto a rack to cool completely. When the cake is cool, dust with confectioners? sugar.
CINNAMON SWIRL COFFEE CAKE
Provided by Anita Hacker
Categories Cake Milk/Cream Egg Breakfast Brunch Dessert Bake Walnut Cinnamon Bon Appétit Los Angeles California Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Butter 10-inch-diameter by 4-inch-deep angel food cake pan; dust with flour. Mix 1/2 cup sugar, walnuts, cinnamon and cocoa in small bowl. Sift flour, baking powder and salt into medium bowl.
- Beat butter in large bowl until smooth. Gradually beat in remaining 1 1/4 cups sugar. Beat in eggs 1 at a time, then vanilla. Mix in dry ingredients in 3 additions alternately with milk in 2 additions. Spoon 1/3 of batter into prepared pan. Sprinkle with half of walnut mixture. Top with half of remaining batter, then remaining walnut mixture and remaining batter. Using knife, cut through batter to swirl walnut mixture.
- Bake cake until tester inserted near center comes out clean, about 55 minutes. Cool cake in pan on rack. (Can be made 1 day ahead. Cover pan with foil; store at room temperature.)
- Cut around pan sides and center tube to loosen cake. Turn cake out; transfer cake, rounded side up, to plate.
HAZELNUT COCOA CAKE
Perfectly sized for two, this luscious layer cake is easy to prepare. "A jar of chocolate hazelnut spread makes a sweet, creamy frosting without any of the work," says Michaela Rosenthal of Woodland Hills, California.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, cream the butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa, baking powder, baking soda and salt; add to the creamed mixture alternately with cheese, beating well after each addition. Stir in water until blended., Pour into two 6-in. round baking pans coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Spread Nutella between layers and over the top of cake. Sprinkle with hazelnuts.
Nutrition Facts :
CINNAMON ROLL SWIRL COFFEE CAKE
A 9x13-inch cake that tastes like a cinnamon roll.
Provided by djrecon
Categories Desserts Cakes Coffee Cake Recipes
Time 45m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Mix flour, sugar, milk, eggs, baking powder, vanilla, and salt for cake together in a large bowl until completely combined. Slowly pour in butter and mix to incorporate; pour into the prepared baking pan.
- Whisk brown sugar, flour, and cinnamon for topping together in a bowl. Cut in butter with 2 knives or a pastry blender until well combined. Drop evenly over the batter, then swirl with a knife.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes.
- Mix powdered sugar, milk, and vanilla for glaze together in a small bowl. Drizzle over the warm cake.
Nutrition Facts : Calories 287.3 calories, Carbohydrate 41.8 g, Cholesterol 47.5 mg, Fat 12.5 g, Fiber 0.7 g, Protein 3 g, SaturatedFat 7.7 g, Sodium 123.5 mg, Sugar 28.5 g
CHOCOLATE SWIRL COFFEE CAKE
This easy coffee cake is so rich and yummy as an extra-special breakfast treat, or even a delicious snack or dessert for anytime. So much comfort for so little effort. Another Betty Crocker goodie. For me, her recipes always seem to come out so well. This is no exception.
Provided by Charmed
Categories Breads
Time 37m
Yield 9 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 400; grease an 8x8x2" baking pan (or spray well with non-stick spray).
- In a small bowl, stir together the coconut, nuts, 1/4 cup sugar and 1 tablespoon of the butter; set aside.
- In another bowl, mix the baking mix, 1/4 cup sugar, the remaining butter, the egg and water; beat vigorously for 1/2 minute, then pour into the prepared pan.
- Melt the chocolate chips and spoon over batter.
- With a knife, cut through batter several times to marble with the chocolate.
- Sprinkle the coconut mixture evenly over the top and bake 20 to 25 minutes.
- Serve warm or at room temperature.
Nutrition Facts : Calories 280.4, Fat 14.2, SaturatedFat 6.5, Cholesterol 36.7, Sodium 419.3, Carbohydrate 35.4, Fiber 1.4, Sugar 19.3, Protein 4.5
More about "cocoa swirl coffee cake with hazelnut crumb recipes"
CHOCOLATE SWIRL COFFEE CAKE - BAKER BY NATURE
From bakerbynature.com
EXTRA-SPECIAL COCOA SWIRL COFFEE CAKE - CLASSIC-RECIPES
From classic-recipes.com
SOUR CREAM COFFEE CAKE WITH CHOCOLATE CINNAMON SWIRL
From bakeorbreak.com
SOUR CREAM COFFEE CAKE WITH CINNAMON-WALNUT SWIRL
From onceuponachef.com
COFFEE CRUMB CAKE - RECIPE - VANILLA CHOCOLATE SWIRL …
From theansweriscake.com
HAZELNUT COCOA CRUMB CAKE - FAMILYSTYLE FOOD
From familystylefood.com
Estimated Reading Time 2 mins
- Heat oven to 350 (175C) degrees and brush the bottom and sides of a 9-inch springform pan with melted butter.
- Whisk together sugar, flour, chocolate chips, cocoa and salt in a small bowl. Use your fingers or a fork to blend in the butter until the mixture resembles damp sand. Stir in hazelnuts.
CHOCOLATE-HAZELNUT SWIRL COFFEE CAKE | BETTER HOMES
From bhg.com
Total Time 1 hr 35 minsCalories 681 per serving
- Preheat oven to 350°F. Lightly grease a 13x9-inch baking pan. In a small saucepan heat chocolate-hazelnut spread over low just until warm and is of drizzling consistency. Remove from heat.
- In a large bowl stir together the next five ingredients (through salt). Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of mixture.
- In a medium bowl whisk together eggs, buttermilk, and vanilla. Add egg mixture to flour mixture. Stir just until moistened (batter should be lumpy). Spread half of the batter in the prepared pan. Spread with half of the chocolate-hazelnut spread and sprinkle with half of the Chocolate Streusel. Drop remaining batter in mounds onto layers in pan. Drizzle with remaining chocolate-hazelnut spread and sprinkle with remaining streusel.
- Bake 45 to 50 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack 30 minutes. Serve warm.
HAZELNUT CACAO CAKE - COOK REPUBLIC
From cookrepublic.com
COFFEE CAKE {WITH CHOCOLATE AND STREUSEL TOPPING} - BELLY FULL
From bellyfull.net
CINNAMON COFFEE CAKE WITH STREUSEL CRUMB TOPPING
From gogogogourmet.com
CINNAMON COCONUT SWIRL COFFEE CAKE - BAKING BITES
From bakingbites.com
HAZELNUT STREUSEL COFFEE CAKE - MY KITCHEN CRAZE
From mykitchencraze.com
RAW CHOC HAZELNUT SWIRL CAKE - NOURISHED ESSENCE WITH MATT & NAT
From nourishedessence.com
COFFEE & HAZELNUT COFFEE CAKE - HANNA'S CORNER
From hannaekelund.com
CINNAMON COCOA SWIRL COFFEE CAKE | TASTY KITCHEN: A HAPPY …
From tastykitchen.com
COCOA, COFFEE & WALNUT SWIRL CAKE – FOOD MADE WITH LOVE
From foodmadewithlove.net
COFFEE SWIRLED COFFEE CAKE (FOR COFFEE LOVERS!) - BAKING BITES
From bakingbites.com
OREGON HAZELNUT SWIRL COFFEE CAKE RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
SOUR CREAM COFFEE CAKE WITH CHOCOLATE-CINNAMON SWIRLS AND …
From en.petitchef.com
STREUSEL CINNAMON SWIRL COFFEE CAKE - DEL'S COOKING TWIST
From delscookingtwist.com
SUPER CRUMB COFFEE CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
COFFEE, CHOCOLATE AND VANILLA SWIRL COFFEE CAKE
From hotchocolatehits.com
COCOA-SWIRL COFFEE CAKE WITH HAZELNUT CRUMB RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
COFFEE COFFEE CAKE RECIPE - SERIOUS EATS
From seriouseats.com
CHOCOLATE SWIRL COFFEE CAKE | DESSERT RECIPES | GODIVA
From godiva.com
CINNAMON SWIRL COFFEE CAKE - SPRINKLE SOME SUGAR
From sprinklesomesugar.com
HAZELNUT CRUMB COFFEE CAKE RECIPE: HOW TO MAKE IT
CHOCOLATE CINNAMON SWIRL COFFEE CAKE | TASTY KITCHEN: A HAPPY …
From tastykitchen.com
CHOCOLATE SWIRL COFFEE CAKE | MY BAKING ADDICTION
From mybakingaddiction.com
CINNAMON SUGAR SWIRL COFFEE CAKE - AVERIE COOKS
From averiecooks.com
EASY CHOCOLATE SWIRL COFFEE CAKE - BAKE OR BREAK
From bakeorbreak.com
CINNAMON SWIRL YEASTED COFFEE CAKE – WELLPLATED.COM
From wellplated.com
CINNAMON SWIRL COFFEE CAKE - THE BOSSY KITCHEN
From thebossykitchen.com
RECIPE: LINDT CHOCOLATE SWIRL COFFEE CAKE
From explore.lindtusa.com
COCOA SWIRL CAKE RECIPE - EASY PEASY CREATIVE IDEAS
From theseamanmom.com
HAZELNUT PEAR CARDAMOM SWIRL COFFEE CAKE RECIPE - FOOD CHANNEL
From foodchannel.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love