Need another breakfast to feed all your guests this Thanksgiving or Christmas? This Dark Chocolate Coffee Cake would be a great addition to your breakfast or dessert menu! On cold rainy days I love to bake, and eat of course! Well it has been cold and very rainy here lately. I accidentally came across this recipe, had all the ingredients and I had an extra special little helper! When all the stars align…you better take advantage of it and bake!
You could leave the chocolate out all together too and have a delicious original coffee cake!
Recipe adapted from: amyshealthybaking.com
- FOR THE TOPPING
- ½ cup (60g) whole wheat or gluten-free* flour (measured correctly)
- 1 tsp ground cinnamon
- 2 tbsp unsalted butter, melted and cooled slightly
- 2 tbsp (30mL) maple syrup, room temperature
- FOR THE CAKE
- 1 ¾ cups (210g) whole wheat pastry flour or gluten-free* flour (measured correctly)
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp salt
- 1 tbsp (14g) unsalted butter, melted and cooled slightly
- 2 large egg whites, room temperature
- 1 tbsp (15mL) vanilla extract
- ½ cup (120g) plain nonfat Greek yogurt
- 1/3 cup (80mL) pure maple syrup
- 6 tbsp (90mL) nonfat milk
- 12 pieces (40g) Dark Chocolate, finely chopped
- Preheat the oven to 350°F, and lightly coat an 8”-square pan with nonstick cooking spray.
- To prepare the topping, stir together the flour and cinnamon. Thoroughly mix in the butter and maple syrup. Set aside.
- To prepare the cake, whisk together the flour, baking powder, baking soda, cinnamon, and salt in a medium bowl. In a separate bowl, whisk together the butter, egg, and vanilla. Mix in the yogurt, stirring until no large lumps remain. Stir in the maple syrup. Alternate between adding the flour mixture and the milk to the egg mixture, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.) Fold in the dark chocolate.
- Spread the batter into the prepared pan, and sprinkle the crumb topping over the batter. (The crumb topping tends to clump, so try to break it up into small chocolate chip-sized pieces.) Bake at 350°F for 40-50 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for at least 10 minutes before slicing and serving.
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