This special (and versatile) coffee cake is perfect for the season.
I whipped up this coffee cake one morning as a take on Allrecipes.com's To Die For Blueberry Muffins, which had been shared with me by a homeschooling friend.
It came together beautifully on the first try and had the Blossoms begging for more. Frankly, they can consume a 13x9 in less than 24 hours. I know your Christmas company will enjoy it too.
Chocolate Chip
Coffee Cake
makes
a 13x9 inch pan
Coffee Cake
Ingredients:
3 cups
Flour
1
1/2 cups White Sugar
1 teaspoon
Salt
1
Tablespoon Baking Powder
2/3
cup Plain Unsweetened Applesauce (or Vegetable Oil)
2 Eggs
2/3
cup Milk
1 cup
Mini Chocolate Chips, tossed in 1 Tablespoon Flour (or Blueberries!)
Topping
Ingredients:
1/2
cup White Sugar
1/3
cup Flour
1/4
cup Butter, cubed
1 1/2
teaspoons Ground Cinnamon
Directions:
1. Preheat
oven to 400 degrees.
2. Grease
a 13x9 pan.
3. For
coffee cake, combine flour, sugar, salt and baking powder.
4. In a
glass liquid measuring cup, place applesauce. Add egg and enough milk to
reach the two cup mark. Mix well.
5. Gently
stir into flour mixture, being careful not to over-mix.
6. Fold
in chocolate chips.
7. Prepare
topping by cutting sugar, flour, butter and cinnamon together with a fork.
8. Sprinkle
over coffee cake and bake until a toothpick inserted in the center comes out
clean, approximately 30 minutes.
Happy baking,
Dominique
