Cinnamon and Chocolate Coffee Cake

It has been awhile since I’ve shared a new recipe for my dad. He’s been requesting his favorite chocolate chip cookies a bunch, as well as some other favorites. He asked for a coffee cake, and said I could make whatever I wanted. This cake is definitely “cake-like”. A bit fluffy, and a bit cinnamon-heavy (feel free to dial it back for your palate). He enjoyed it, as did K and I with the few pieces we couldn’t fit in the container we mailed (tragic, I know).

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Speaking of cocoa powder, I had K order me a 6 pack of cocoa powders (really cheap at the bulk price!). Yep, not a 6 pack of drinks, a six pack of cocoa powder because that is how I roll. Or bake. Whichever. Do you know of a place that sells cocoa powder by the pound? That would be awesome, instead of having to buy so many small ones at a time.

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Directions for Cinnamon and Chocolate Coffee Cake

Streusel Topping

  • ½ cup toasted walnuts, chopped (I used the food processor)
  • ¾ cup flour
  • ¾ cup packed dark brown sugar
  • ½ teaspoon salt
  • 4 Tablespoons cold butter, cut into tablespoon-sized pieces

In a food processor, pulse together all of the ingredients except for the butter.

You can chop the nuts more finely in the processor first, if needed.

You can chop the nuts more finely in the processor first, if needed.

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When well-combined, pulse in the butter until pea-sized pieces remain and the mixture is sandy in texture.

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Place in a bowl in the refrigerator until ready to use.

Chocolate and Cinnamon Layer

  • ½ cup granulated sugar
  • 1 teaspoon cocoa powder
  • 1.5 teaspoons cinnamon
  • ¼ cup mini chocolate chips

Stir together the ingredients in a small bowl. Set aside.

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Cake

  • 3.5 cups flour
  • 1 teaspoon baking powder
  • 1.5 teaspoons baking soda
  • ½ teaspoon salt
  • 2 sticks butter, room temperature
  • 1.5 cups sugar
  • 4 eggs
  • 16 ounces sour cream
  • 1 Tablespoon vanilla extract
  • Cinnamon and cocoa powder for sprinkling (optional)

Preheat the oven to 350 degrees. Prepare a 9×13 baking dish.

Stir together the flour, baking powder, baking soda, and salt in a bowl. With your stand mixer, beat the butter for about 20-30 seconds until it is creamy.

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Then, add the sugar and beat for 1-2 minutes until the mixture is fluffy.

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Beat in 1 egg at a time, making sure each is incorporated before adding the next.

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Continue beating for 2-3 minutes.

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Then, add the sour cream and vanilla. Be careful because the mixture may splatter. Once the batter is pale and smooth, slowly stir in the dry ingredients in 3 batches.

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Spread half of the batter in the baking dish. It will be thick, so use a spatula to spread it evenly.

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Then, sprinkle the chocolate and cinnamon layer on top.

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Spread the other half of the batter, then cover with the streusel topping.

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Sprinkle with some ground cinnamon and cocoa powder (using a mesh strainer to help), if desired.

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Bake for 45-60 minutes until a knife/toothpick comes out clean. Allow to cool completely before serving.

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Directions for Cinnamon and Chocolate Coffee Cake (without pictures)

Streusel Topping

  • ½ cup toasted walnuts, chopped (I used the food processor)
  • ¾ cup flour
  • ¾ cup packed dark brown sugar
  • ½ teaspoon salt
  • 4 Tablespoons cold butter, cut into tablespoon-sized pieces

In a food processor, pulse together all of the ingredients except for the butter. When well-combined, pulse in the butter until pea-sized pieces remain and the mixture is sandy in texture. Place in a bowl in the refrigerator until ready to use.

Chocolate and Cinnamon Layer

  • ½ cup granulated sugar
  • 1 teaspoon cocoa powder
  • 1.5 teaspoons cinnamon
  • ¼ cup mini chocolate chips

Stir together the ingredients in a small bowl. Set aside.

Cake

  • 3.5 cups flour
  • 1 teaspoon baking powder
  • 1.5 teaspoons baking soda
  • ½ teaspoon salt
  • 2 sticks butter, room temperature
  • 1.5 cups sugar
  • 4 eggs
  • 16 ounces sour cream
  • 1 Tablespoon vanilla extract
  • Cinnamon and cocoa powder for sprinkling (optional)

Preheat the oven to 350 degrees. Prepare a 9×13 baking dish.

Stir together the flour, baking powder, baking soda, and salt in a bowl. With your stand mixer, beat the butter for about 20-30 seconds until it is creamy. Then, add the sugar and beat for 1-2 minutes until the mixture is fluffy. Beat in 1 egg at a time, making sure each is incorporated before adding the next. Continue beating for 2-3 minutes. Then, add the sour cream and vanilla. Be careful because the mixture may splatter. Once the batter is pale and smooth, slowly stir in the dry ingredients in 3 batches.

Spread half of the batter in the baking dish. It will be thick, so use a spatula to spread it evenly. Then, sprinkle the chocolate and cinnamon layer on top. Spread the other half of the batter, then cover with the streusel topping. Sprinkle with some ground cinnamon and cocoa powder (using a mesh strainer to help), if desired.

Bake for 45-60 minutes until a knife/toothpick comes out clean. Allow to cool completely before serving.

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5 thoughts on “Cinnamon and Chocolate Coffee Cake

  1. In my opinion there is no such thing as too much cinnamon. I tend to double the cinnamon in recipes just because I can. Fun fact, did you know I’ve only come across one person in my entire life who didn’t like cinnamon? It’s my MIL. You know it had to be an in-law, lol.

  2. Pingback: Store-Bought-Style Cinnamon-Sour Cream Coffee Cake | fudgingahead

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