Insane Coffee Cake Recipe

 

AuthorSteve Nubie
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This may be the ultimate coffee cake. It features chocolate chips and walnuts that add to the moist and dense texture and flavor. In this case, we’re going to start the batter in the bread machine and finish it in a conventional oven. You can customize ingredients with a mix of nuts or raisins if you like.

Like many batter breads this recipe substitutes baking powder for yeast. This is similar to what you would see in a traditional cake recipe. The batter doesn’t rise after the mixing/kneading cycle but it will rise in the oven towards the end of baking. It goes great with a big glass of milk and of course coffee or tea. Kids particularly like it because of the melty bits of chocolate in every bite. You could go from start to finish in the bread machine using the cake bread setting, but the chocolate chips tend to melt away so we’re going to finish this recipe in the oven.

INGREDIENTS:
 1 cup plus 2 teaspoons bread machine flour
 2 teaspoons baking powder
 1/4 teaspoon salt
 1/2 cup packed light brown sugar
 1 teaspoon cinnamon
 2 large eggs, at room temperature
 1/2 cup granulated sugar
 1/2 cup canola oil
 2 teaspoons pure vanilla extract
ADD LATER:
 1/4 cup mini chocolate chips (1-1/2 ounces)
 1/2 cup chopped walnuts
DIRECTIONS:
1

Add ingredients to the bread pan in order indicated but reserve the chocolate ships and walnuts. This is a very different order from traditional dough recipes. You’re adding the dry ingredients first, and the wet ingredients last. You may also need to lift the lid and encourage ingredients to blend with a long, thin spoon.

2

Select either the pizza dough cycle or the cake cycle if your machine has that setting. Towards the end of the kneading cycle you’ll hear an audible beep. This is the signal to add the chocolate chips and the walnuts. If you have a fruit and nut hopper you can add the chips and nuts to the hopper and it will add them automatically. Just make sure you are using the pizza dough or cake batter cycle on your machine. If your machine doesn’t have those settings, use the white bread setting but shut the machine off after the kneading cycle is complete so you can finish in the oven.

3

Preheat oven to 375°F./190° C.

4

Once the cycle is complete, pour the batter into a lightly oiled or buttered 9-inch round baking pan that has been buttered or oiled on its sides.

5

Bake for 30 to 35 minutes until golden brown. Let rest for 10 minutes and slice and serve.

Ingredients

INGREDIENTS:
 1 cup plus 2 teaspoons bread machine flour
 2 teaspoons baking powder
 1/4 teaspoon salt
 1/2 cup packed light brown sugar
 1 teaspoon cinnamon
 2 large eggs, at room temperature
 1/2 cup granulated sugar
 1/2 cup canola oil
 2 teaspoons pure vanilla extract
ADD LATER:
 1/4 cup mini chocolate chips (1-1/2 ounces)
 1/2 cup chopped walnuts

Directions

DIRECTIONS:
1

Add ingredients to the bread pan in order indicated but reserve the chocolate ships and walnuts. This is a very different order from traditional dough recipes. You’re adding the dry ingredients first, and the wet ingredients last. You may also need to lift the lid and encourage ingredients to blend with a long, thin spoon.

2

Select either the pizza dough cycle or the cake cycle if your machine has that setting. Towards the end of the kneading cycle you’ll hear an audible beep. This is the signal to add the chocolate chips and the walnuts. If you have a fruit and nut hopper you can add the chips and nuts to the hopper and it will add them automatically. Just make sure you are using the pizza dough or cake batter cycle on your machine. If your machine doesn’t have those settings, use the white bread setting but shut the machine off after the kneading cycle is complete so you can finish in the oven.

3

Preheat oven to 375°F./190° C.

4

Once the cycle is complete, pour the batter into a lightly oiled or buttered 9-inch round baking pan that has been buttered or oiled on its sides.

5

Bake for 30 to 35 minutes until golden brown. Let rest for 10 minutes and slice and serve.

Insane Coffee Cake Recipe

Steve Nubie

Steve Nubie has been writing professionally for 38 years. He is a Chef and has traveled across Asia and Europe studying language, culture and cuisine. He instructs culinary classes in the Culinary School at the College of DuPage in Glen Ellyn, Illinois and has written extensively on cuisine, cooking, diet and nutrition. He is a published author of 10 books including a cookbook and continues to write on subjects related to culinary trends.

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