Monday, December 14, 2015

Tis the Season for Chocolate Chip Coffee Cake

'Tis the season for special breakfasts and Christmas company!

This special (and versatile) coffee cake is perfect for the season.

I whipped up this coffee cake one morning as a take on'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
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,