Yesterday my mom and I had the evening free so we decided to try out this new coffee cake recipe that my mom’s been wanting to try for a while now (plus coffee cake is my FAVE) and it turned out amazing! Taste and presentation wise!
It’s so good and the perfect cake to go with coffee or tea at night or in the morning. With Valentine’s Day this Sunday, this is such a great idea to make for your significant other or for a get together with your girlfriends! I mean, who doesn’t love chocolate and cake?
We changed up a few things to make it just a teeny bit better for healthier. The recipe called for sour cream but we substituted in Greek Yogurt instead as a bit of a healthier option. We also added in some chia and flax seed. You can make a ton of other substitutions, like using coconut sugar instead of regular sugar or coconut oil instead of butter but make sure to calculate the right amount for the recipe.
Serves 12, takes about 1 hour.
- 2 cups of all-purpose flour (we used Bob’s Red Mill Organic Whole Wheat Flour)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 stick butter
- 1 1/4 cup of sugar (we used organic raw cane sugar)
- 2 eggs
- 1 cup of sour cream (we used Greek Yogurt instead, Fage full fat)
- 1 teaspoon vanilla extract
- 8 ounces semisweet chocolate, coarsely cut (we used milk chocolate because that makes everything better!)
- 1/2 cup chopped walnuts
- 2 teaspoons ground cinnamon
- Preheat your oven to 350 degrees Fahrenheit
- Grease a 1 1/2-quart Bundt or tube pan
- Sift the flour, baking powder, baking soda and salt into a bowl
- Cream the butter in a separate bowl
- Add 1 cup of sugar to the butter and gradually beat until the mixture is blended, 2-3 minutes
- Add the eggs to the sugar and butter mixture at a time, beating in between additions
- Beat in dry ingredients and sour cream alternately, beginning and ending in flour
- Add vanilla
- In a separate bowl, combine the chocolate, walnuts, cinnamon and the remaining 1/4 cup of sugar.
- Sprinkle a third of the chocolate and nut mixture over the greased pan, then spoon in half the cake batter. Sprinkle a little more of the chocolate and nut mixture over the batter, but save some for the top.
- Pour the rest of the batter into the pan, smooth it out evenly and then top it with the remaining chocolate and nut mixture.
- Bake for 45 minutes.
- Let it cool for an hour (this ensures that it will come out of the pan easy and in one piece)
Let me know if you try this recipe and how it turns out! Enjoy!