The other day I was in the mood for baking, and thumbed through my stack of to-try recipes, falling on Chocolate Streusel Coffee Cake. I had pulled this recipe out a few weeks ago, but with the holidays, it kept getting pushed to the bottom of the pile.
While Nicholas and The Husband were in the dining room coloring, I set to work. It took just a few minutes to get it together, and after just a little bit of time in the oven, Nicholas came wandering over to the kitchen, following his nose. It was all he could do to wait until it cooled off to try it. I’m generally not a big fan of coffee cake myself, but it was pretty flavorful, relatively moist and tasty. Nicholas was even picking up the crumbs and eating them, following it up with a request to have a piece in his lunchbox the next day, so that’s two big thumbs up from the four-year-old set.
A year ago today… one of The Husband’s specialties.
Chocolate Streusel Coffee Cake
1-1/2 cups flour
3/4 cup granulated sugar
1 teaspoon ground cinnamon
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup firm butter or margarine, cut into pieces
2/3 cup buttermilk (I used regular milk)
1 teaspoon vanilla
1/4 cup flour
1/4 cup packed brown sugar
1 tablespoon baking cocoa
2 tablespoons butter or margarine, softened
1/4 cup chocolate chips
Heat oven to 350. Grease bottom of 8 inch square pan. In large bowl, stir 1-1/2 cups flour, the granulated sugar, cinnamon, baking soda, baking powder and salt until mixed. Cut in butter until mixture is crumbly. Add buttermilk, egg and vanilla. Beat with mixer on medium speed 1 minute. Spread in pan.
In small bowl, mix all streusel ingredients except chocolate chips with fork until mixture is crumbly. Sprinkle over batter. Sprinkle with chocolate chips. Bake 35-45 minutes or until toothpick inserted in center comes out clean. Serve warm.