I made a very bad coffeecake last weekend. I wanted to give you a hearty breakfast cake that would get you through the day – spelt flour, cranberries, nuts. It was such a good plan. It was a such a failure. There’s only one way to redeem myself. Here’s a very scrumptious chocolate cake. I see nothing wrong with eating cake for breakfast – cake with streusel for that matter. Go ahead, you deserve it. You had a long week.
Chocolate Swirl Coffeecake
1/2 c. butter
1 cup sugar
2 c. AP
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 c. plain yogurt
1 tsp. vanilla extract
2 tbls. cocoa powder, preferably dutch process
1 tsp. cinnamon
3 tbls. sugar
1/2 c. brown sugar
1/2 c. hazelnuts
1/2 c. AP
1 tsp. cinnamon
4 tbls. butter
- Preheat oven to 350F. Butter a bundt pan and dust with flour. Set aside.
- To mix cake, cream the butter and sugar with an electric mixer until fluffy. Add in eggs.
- Whisk dry ingredients together in a small bowl. Add these to the batter, alternating with the yogurt. Add vanilla.
- In another bowl, mix cocoa powder, cinnamon, and sugar.
- Add half of the cake batter to the bundt pan. Sprinkle on swirl mixture. Add remaining cake batter. Using a knife, swirl the batter up and down and around the tube. This will create your swirl.
- Make the topping in a food processor. Grind the nuts and sugar together. Add the sugar, and then add the butter.
- Grab up some streusel with your fingers, and clump it together loosely. Sprinkle on top of your cake. Sprinkle as much as you like, then pat it down gently. (You may have some extra topping. Go ahead and freeze this.)
- Bake for 35 minutes.
Two other coffeecakes that I like: