How do you like your Coffee Cake?
Posted on 22 August 2008 by joy
photo by Gary Moss
Coffee cake is one of my favorite “Oh my God, I forgot we’re having company! What am I going to serve for breakfast!?” recipes. The best part about coffee cake is that you can throw whatever you have on hand into this cake and call it delicious. Chocolate chips, toasted walnuts, fresh pitted cherries or peach chunks, you name it, it’ll be delicious in coffee cake.
I’ve got chocolate on the brain.
Want more options?
Banana Coffee Cake with Chocolate Chip Streusel
Chocolate Chip Coffee Cake
Bon Appetit November 2005
Cake
Nonstick vegetable oil spray
2 large egg whites (1/4 cup)
1/3 cup (packed) golden brown sugar
Pinch of salt
1 1/2 cups coarsely chopped walnuts
1 1/4 cups mini semisweet chocolate chips, divided
2 cups cake flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 cup plus 2 tablespoons sugar
1/2 cup (1 stick) unsalted butter, room temperature
3 large eggs
3/4 cup sour cream
Topping
3/4 cup powdered sugar
2 tablespoons sour cream
For cake:
Position rack in center of oven and preheat to 350°F. Butter and flour 10-inch-diameter tube pan, then spray with nonstick spray. Mix egg whites, brown sugar, and salt in bowl. Mix in walnuts and 1/4 cup chocolate chips.
Whisk flour, salt, baking powder, and baking soda in medium bowl. Using electric mixer, beat sugar and butter in large bowl to blend. Beat in eggs 1 at a time. Stir in flour mixture in 4 additions alternately with sour cream in 3 additions, beginning and ending with flour mixture. Stir in 1 cup chocolate chips.
Transfer batter to pan; smooth top. Spoon walnut mixture evenly over. Bake cake until tester inserted near center comes out clean, about 1 hour. Cool in pan on rack 10 minutes. Turn cake out onto rack; invert onto second rack (walnuts should be on top). Cool. (Can be made 1 day ahead. Wrap in plastic.)
For topping:
Mix powdered sugar and sour cream in bowl; drizzle over cake.
Related posts
Tags | breakfast, cake, coffee cake, recipe
