Скачать или смотреть The Most IRRESISTIBLE Coffee Cake (with chocolate chips!)

A coffee cake with actual coffee in it, this cake is rich and buttery and perfect with a hot cup of coffee or tea.
More recipes here:    • How to Make Pineapple Walnut Cake  

Ingredients
For Cake:
1/2 cup soft butter
1 cup granulated sugar
2 large eggs
1 cup buttermilk or sour cream
2 tsp vanilla extract
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
2 cups all-purpose flour

For Topping:
1 tsp ground cinnamon
1/2 tablespoon espresso powder (optional- note this is not the same as instant coffee)
1/3 cup chocolate chips
1/3 cup finely chopped walnuts or pecans

Directions
1. Preheat oven to 350 degrees Fahrenheit. Grease a 9 by 5 inch loaf baking pan and line the bottom with parchment paper. You can also just grease and flour the pan.
2. Beat butter for a few minutes and then add sugar. Cream butter and sugar until very light and fluffy for about 5-7 minutes on medium speed, scraping the bowl with a spatula regularly.
3. Add eggs one at and time, beating well after each addition. Add the vanilla extract and continue beating the mixture on high speed for 1-2 minutes until the batter is very aerated.
4. Combine flour, baking powder, baking soda and salt.
5. On low speed add the flour mixture and buttermilk alternately, starting and ending with one third of the flour until the flour is incorporated- do not overmix.
6. For the topping, whisk together the cinnamon, nuts, chocolate chips and espresso powder in a bowl.
7. Pour 1/2 of the cake batter into the prepared pan. Sprinkle half of the topping over the batter. Pour the rest of the batter over the top and sprinkle it with the remaining topping.
8. Bake for about 45-50 minutes or until an inserted cake tester comes out clean. Let the cake cool in pan for 15 minutes before removing. Enjoy warm or at room temperature.

Tips
1. Use room temperature ingredients to ensure that they all mix well together.
2. Cream the butter and sugar for at least 6 minutes. This will ensure that lots of air is incorporated into the butter yielding a light and fluffy cake.
3. Do not over mix the batter after adding the flour. This will deflate the batter and over develop the gluten in the flour making the cake dry and hard.
4. Store this cake at room temperature or in the fridge. I like to warm my cake in the microwave for 10-15 seconds before enjoying when stored in the fridge. Trust me- this makes a huge difference to the texture and taste of the cake compared to a cold slice of cake.
5. Espresso powder should not be substituted with instant coffee or ground coffee (it’s not the same thing). If you don’t have access to espresso/coffee powder used in baking, then just omit it.
6. Alternate topping: 1/4 granulated sugar, 1 ½ tsp cinnamon and 1/3 cup nuts.

0:00 Intro
0:06 Dry ingredients mixture
0:46 Creaming butter, sugar and eggs
2:35 Adding flour and milk, mixing batter
4:05 Chocolate filling mixture
4:41 Assembly and baking
7:01 Outro

#baking #cake #coffee