How To make Chocolate Chip Streusel Coffeecake
Topping: 1/2 c. packed brown sugar
1/2 c. flour
1/4 c. butter or margarine
1/4 c. chopped walnuts (optional)
1 c. mini semi-sweet chocolate pieces
Coffeecake: 12 oz. cream cheese or neufchatel cheese
1 1/2 c. granulated sugar
3/4 c. butter or margarine
3 eggs, beaten
3/4 tsp. vanilla
2 1/2 c. flour
1 1/2 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
3/4 c. milk
Combine brown sugar and flour; cut in butter until mixture resembles coarse crumbs. Stir in walnuts and chocolate pieces.
1 c. mini semi-sweet chocolate pieces
Combine softened cream cheese, granulated sugar and butter. Mix until well blended on medium speed of electric mixer; blend in eggs and vanilla. Combine dry ingredients; add alternately with milk, mixing well after each addition. Stir in chocolate chips. pour into greased and floured 13" x 9" baking pan. Sprinkle with crumb topping. Bake in preheated 350F oven for 50 minutes or until wooden pick inserted into center comes out clean. Cool. Store in refrigerator.
Note: The original recipe called for only 8 oz. cream cheese, if memory serves. This makes at little creamier coffeecake. I like it better this way, but that's just MHO. For fat watchers, use fat-free cream cheese if you don't mind sacrificing some flavor.
How To make Chocolate Chip Streusel Coffeecake's Videos
Chocolate Chip Coffeecake
Chocolate Chip Coffeecake is a unique treat with a surprise ingredient: Pancake Mix! This treat is very allergy-friendly.
Full Recipe:
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Our Favorite Chocolate Chip/Caramel Coffee Cake Recipe
#coffeecakerecipe
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This is a super easy Coffee Cake that would be great as a dessert cake also.
Ingredients
1 yellow cake mix
3 eggs
1 cup strong brewed coffee (cooled)
1/2 cup oil
Streusel:
2/3 cup all-purpose flour
1/2 cup packed brown sugar
1/2 stick butter
Other ingredients from the book
6 squares (6 oz. ) of semi-sweet chocolate chopped
1/3 cup slivered almonds.
My modifications
1/4 cup semi-sweet mini chips
1/4 cup caramel bits.
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Chocolate Streusel Coffee Cake
Chocolate Streusel Coffee Cake
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PREP TIME
15 MINUTES
COOKING TIME
35 MINUTES
SKILL LEVEL
EASY
MAKES
0
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INGREDIENTS
2/3 cup all-purpose flour
1/2 cup packed brown sugar
1/4 cup (1/2 stick) butter
1/3 cup chopped almonds
1 pkg. (18.25 oz.) yellow cake mix
1 tablespoon 100% Pure Instant Coffee Granules, dissolved in 1/2 cup hot water, cooled
6 oz.Semi-Sweet Chocolate Baking Bar, chopped, divided
INSTRUCTIONS
PREHEAT oven to 350° F. Grease 13 x 9-inch baking pan.
MIX flour and sugar in medium bowl; cut in butter until mixture resembles coarse crumbs. Stir in nuts.
PREPARE cake mix according to package directions, substituting coffee for water. Pour batter into prepared baking pan. Sprinkle with half the chocolate, nut mixture and remaining chocolate.
BAKE for 35 to 40 minutes or until wooden pick inserted in center comes out clean; cool. Cut into squares.
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Chocolate Streusel Coffee Cake
Coffee Cake
This delicious, melt-in-your-mouth coffee cake has a ribbon of cinnamon filling and a crisp streusel topping. Soft with a moist crumb and a bit of crunch on top; it's a perfect breakfast treat.
Recipe:
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Coffee Cake in a Soft, Cinnamon Rippled Cookie
Skip the cake and make these coffee cake cookies instead! These gourmet cookies feature a soft cookie base topped with crumbly cinnamon streusel and an easy glaze. Recipe includes a how-to video!
Recipe:
Ingredients
½ cup unsalted butter, softened (113g)
½ cup light brown sugar, firmly packed (100g)
¼ cup granulated sugar (50g)
1 large egg
¼ teaspoon vanilla extract
2 cups cake flour (225g)
1 Tablespoon cornstarch
1 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
Streusel
6 Tablespoons unsalted butter (85g)
1 ¼ cups all-purpose flour (156g)
½ cup light brown sugar, firmly packed (100g)
⅓ cup granulated sugar (66g)
¾ teaspoon ground cinnamon
¼ teaspoon salt
Glaze (optional)
⅔ cup powdered sugar (85g)
1-2 Tablespoons whole milk, plus more as needed
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Mixing bowls (Affiliate Link):
Instructions
00:00 Introduction
00:21 Preheat oven to 350F (175C) and line a baking sheet with parchment paper. Set aside.
00:25 Combine butter and sugar in a large mixing bowl and use an electric mixer to beat together until light and fluffy.
01:06 Add egg and vanilla and stir until well-combined.
01:39 In a separate mixing bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
02:40 Gradually add dry ingredients to wet and stir until completely combined and dough is uniform.
03:42 Cover dough and place in the refrigerator while you prepare the streusel topping.
Streusel
03:51 Melt butter then set aside until cooled until no longer hot.
04:01 In a medium-sized mixing bowl, combine flour, sugars, cinnamon and salt and stir to combine.
04:44 Drizzle in butter and use a fork to toss/claw the mixture until you have a clumpy streusel.
Assembly
05:45 Scoop cookies into 2 Tablespoon-sized balls and roll until smooth. Place on cookie sheet, spacing cookies 2” apart, and make a small indent or nest in the center of the dough with your thumb or the back of a round tablespoon.
06:48 Take a handful (about 2 Tablespoons) of streusel and gently press into the nest you created. You’ll have a heaping mound of streusel, use a lot! You may have some streusel left over.
07:25 Bake in center rack of 350F (175C) oven for 12 minutes or until edges are just beginning to turn light golden brown. Allow to cool for at least ten minutes before decorating with glaze (if using).
07:45 To make the glaze: Whisk together powdered sugar with 1 Tablespoon of milk. Add additional milk as needed until you have a smooth glaze that ribbons off of your whisk. Drizzle over cookies.
Notes
Flour
Cake flour is recommended for softer, more tender cookies. You may substitute all-purpose flour, use 1 ¾ cup + 1 Tablespoon or 225 grams.
Storing
Store in an airtight container at room temperature for up to 5 days.
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Cinnamon Streusel Coffee Cake Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Cinnamon Streusel Coffee Cake. This Cinnamon Streusel Coffee Cakes combines three layers of a rich vanilla flavored butter cake with three layers of a cinnamon flavored Streusel. I love how the Streusel turns slightly crunchy when baked, and its grainy texture contrasts nicely with the soft and moist butter cake. You can serve this cake while it's still warm, at room temperature, or even cold. Leftovers can be covered and stored for a few days at room temperature.
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