Williams Sonoma Chocolate Coffeecake Recipes

WILLIAMS-SONOMA CHOCOLATE COFFEECAKE

Steps:

• Preheat the oven to 350 F (180 C). Grease and floura 9x13 inch baking pan or dish.
• For streusel topping: stir together the 2/3 cup flour, brown sugar, and cinnamon in a small bowl. Using a pastry cutter or fingers, cut or rub n the butter until coarse crumbs form. Stir in chocolate chips until evenly distributed. Set aside.
• In a bowl, stir together the 1 1/2 cup all-purpose and the cake flours, cocoa powder, baking soda, baking powder, and salt.
• In another bowl, using an electric mixer on medium speed, cream together butter and sugar until light and fluffy. Add eggs, one at a time, beating thorougly after each addition.
• Add dry ingredients in 2 or 3 increments, alternating with sour cream and vanilla. Using mixer on low speed, beat until smooth and fluffy, about 2 minutes.
• Spoon the batter into the prepared pan and spread evenly. Sprinkle evenly with streusel.
• Bake until topping is golden-brown, about 40-45 minutes. A toothpick inserted into the center should come out clean. Transfer pan to a wire rack and let cool completely. Cut into squares to serve.
• Notes: If using a glass baking dish, reduce oven temperature to 325 F (165 C). To intensify chocolate flavor, add 1 1/2 teaspoons chocolate extract when beating in the sour cream and vanilla.

CINNAMON STREUSEL COFFEE BUNDT CAKE

Steps:

• Preheat oven to 350°F Generously butter and flour a 10 inches tube pan or bundt pan. Position oven rack in the middle.
• FOR STREUSEL FILLING: in small bowl, combine butter, flour, nuts, brown sugar and cinnamon. With a pastry blender or fork, mix until crumbly and set streusel aside.
• FOR BATTER: in dry bowl, stir together the SIFTED flour, baking powder, baking soda and salt. Set aside.
• In another large bowl, with mixers, beat together butter and sugar on medium low speed for 4-5 minutes or until creamy. Beat eggs in one at a time and stir in vanilla. Add the dry ingredients SLOWLY in 3 batches alternately with the sour cream and mix on low speed just until the batter is blended and almost smooth.
• Pour HALF the batter into the prepared pan and smooth the surface with a rubber spatula. Sprinke evenly with HALF of the strusel filling. Cover with the remaining batter and sprinkle with the remaining streusel.
• Bake until a toothpick inserted into the center comes out clean, 40-45 mins.Transfer to wire rack and let cool in pan for 10 minute Carefully loosen the edges with a butter knife and gently shake cake from side to side to loosen the bottom a bit then turn out of the pan and into a plate or cake plate and let cool completly. You can add decorative glaze on cake if you would like while the cake is still warm.