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Glazed Chocolate Chip Coffee Cake

Glazed-Chocolate-Chip-Coffee-Cake

Prep Time: 30 Minutes

Total Time: 1 Hour 10 Minutes

Glazed-Chocolate-Chip-Coffee-Cake

Ingredients

For the Filling:

  • 1/3 C. brown sugar
  • 3 Tbsp. all-purpose flour
  • 1 Tbsp. butter, melted
  • 1/4 C. chocolate chips

For the Cake:

  • 3 C. all-purpose flour
  • 1 1/2 Tbsp. Clabber Girl® Baking Powder
  • 3 Tbsp. granulated sugar
  • 3/4 tsp. salt
  • 1/2 tsp. Spice Islands® Ground Saigon Cinnamon
  • 1 1/2 C. milk
  • 2 lg. eggs, beaten
  • 1 1/2 Tbsp. Crisco® All-Vegetable Shortening, melted
  • 2 C. chocolate chips

For the Glaze:

  • 2 Tbsp. butter, room temperature
  • 1 C. powdered sugar
  • 2 Tbsp. milk
  • 1/2 tsp. Spice Islands® Pure Vanilla Extract
  • 1 tsp. Kosher salt

Directions

Preheat oven to 350° F. Prepare a Bundt pan by spraying with cooking spray, then coating with flour and shaking out the excess – or, to avoid two steps, try out our Baker’s Joy® Non-Stick Baking Spray!

Filling:

  1. Combine brown sugar, flour and butter.
  2. Mix by hand until well blended; stir in chocolate chips and set aside.

Cake:

  1. In a large bowl, whisk together the flour, baking powder, sugar, salt and cinnamon.
  2. In a separate bowl, combine the milk, eggs and shortening; mix until blended.
  3. Add the liquid mixture to the dry mixture and stir by hand until just barely blended.
  4. Add chocolate chips and fold into the batter.
  5. Dollop 1/2 of the cake batter into the prepared pan.
  6. Evenly distribute the filling over the cake batter. Top with remaining cake batter, spreading out evenly.
  7. Bake at 350° F for 35 to 40 minutes or until a toothpick inserted in the cake comes out clean. Let cool in pan on a wire rack for 10 minutes, then invert onto a cutting board or serving platter. Top with Glaze.

Glaze:

  1. Combine the butter, powdered sugar, milk, vanilla and salt in a medium bowl.

Glazed Chocolate Chip Coffee Cake

Glazed-Chocolate-Chip-Coffee-Cake

Prep Time: 30 Minutes

Total Time: 1 Hour 10 Minutes

Ingredients

For the Filling:

  • 1/3 C. brown sugar
  • 3 Tbsp. all-purpose flour
  • 1 Tbsp. butter, melted
  • 1/4 C. chocolate chips

For the Cake:

  • 3 C. all-purpose flour
  • 1 1/2 Tbsp. Clabber Girl® Baking Powder
  • 3 Tbsp. granulated sugar
  • 3/4 tsp. salt
  • 1/2 tsp. Spice Islands® Ground Saigon Cinnamon
  • 1 1/2 C. milk
  • 2 lg. eggs, beaten
  • 1 1/2 Tbsp. Crisco® All-Vegetable Shortening, melted
  • 2 C. chocolate chips

For the Glaze:

  • 2 Tbsp. butter, room temperature
  • 1 C. powdered sugar
  • 2 Tbsp. milk
  • 1/2 tsp. Spice Islands® Pure Vanilla Extract
  • 1 tsp. Kosher salt

Directions

Preheat oven to 350° F. Prepare a Bundt pan by spraying with cooking spray, then coating with flour and shaking out the excess – or, to avoid two steps, try out our Baker’s Joy® Non-Stick Baking Spray!

Filling:

  1. Combine brown sugar, flour and butter.
  2. Mix by hand until well blended; stir in chocolate chips and set aside.

Cake:

  1. In a large bowl, whisk together the flour, baking powder, sugar, salt and cinnamon.
  2. In a separate bowl, combine the milk, eggs and shortening; mix until blended.
  3. Add the liquid mixture to the dry mixture and stir by hand until just barely blended.
  4. Add chocolate chips and fold into the batter.
  5. Dollop 1/2 of the cake batter into the prepared pan.
  6. Evenly distribute the filling over the cake batter. Top with remaining cake batter, spreading out evenly.
  7. Bake at 350° F for 35 to 40 minutes or until a toothpick inserted in the cake comes out clean. Let cool in pan on a wire rack for 10 minutes, then invert onto a cutting board or serving platter. Top with Glaze.

Glaze:

  1. Combine the butter, powdered sugar, milk, vanilla and salt in a medium bowl.