Chocolate Swirl Coffee Cake makes a delicious treat along with a nice cup of coffee or tea. Rich flavors of vanilla and chocolate throughout make it a sure fire hit for dessert, breakfast, brunch, teatime or any time.
I am a sucker for a good coffee cake. Fruit filled, loaded with nuts, cinnamon streusel topped or chocolaty like this one. Nothing beats tucking in to a nice slice of coffee cake with a steaming cup of coffee and the silence to enjoy both.
This recipe is so easy and comes together in under an hour using basic ingredients.
Tips for No Stick Bundt Cakes
I've made plenty of bundt cakes through the years. And I have had plenty stick on me. Here are a few tricks to keep bundt cakes from sticking:
Trick #1: use a pastry brush to spread the oil in all of the crevices.
Trick #2: dust with flour (or cocoa). Put a little flour in a sifter or small metal sieve and dust it over the oil.
Trick #3: loosen carefully after baking. Use a table knife and gently loosen the center and sides. If your pan has a non stick coating use a rubber spatula or risk damaging your pan.
Trick #4: wiggle it. Before inverting onto a wire cooling rack, hold the sides of the pan and give it a gentle shake in all directions to loosen the bottom of the cake.
If it still sticks you can always hide it with frosting, add a decoration to the missing piece or slice the cake and arrange the slices on a platter for serving.
Thank you to Jolene from Jolene's Recipe Journal for gathering us together to celebrate today. Here are a variety of recipes to enjoy on National Coffee Cake or any day of the year.
Chocolate Swirl Coffee Cake
- 3 tablespoons brown sugar
- 1 tablespoon cocoa powder
- 1 tablespoon butter
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1½ cups sugar
- ¾ cup butter (softened)
- 1 cup plain Greek yogurt
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup mini semisweet chocolate chips
- 1-2 tablespoons cocoa powder and/or powdered sugar
- Preheat oven to 350°F. Generously spray a bundt pan with non-stick spray or brush thoroughly with vegetable oil and dust lightly with flour.
- In a small bowl, combine filling ingredients until blended. Set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda and salt until blended. Set aside.
- In a large mixing bowl, cream together butter and sugar until light and fluffy, scraping down sides once or twice. Add yogurt, eggs, vanilla and blend until smooth, scraping down sides as needed.
- Add flour mixture and beat just until the flour is combined. Fold in chocolate chips.
- Spread half of the cake batter in the prepared pan. Sprinkle filing on top, trying to keep it from touching the pan (it will stick). Spread the remaining batter over the filling.
- Bake at 350° for 30-40 minutes, until a toothpick inserted in the center comes out clean.
- Let cool for 10 minutes on a cooling rack. Gently slide a spatula along the sides and center of the pan. Shake the pan gently to loosen the cake. Place wire rack on top of the pan and invert.
- Let cake cool completely. Before serving add cocoa powder or powdered sugar, or both, to a small metal sieve and dust the cake. Slice and serve.
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Until next time, happy eating!