The Jewtalian

Erica Kane, Founder of CheekyChicago.com, is a Jewtalian who loves to cook. View all recipes here.
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Erica Kane posts an ongoing and ever-growing collection of her favorite home cooked recipes.

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Chocolate Chunk Cinnamon Coffee Cake Jewtalian Erica Bethe

Sunday Morning Dark Chocolate Chunk Cinnamon Coffee Cake

Erica Bethe Levin April 5, 2018

Ingredients

1 cup dark chocolate chunks

1 cup chopped walnuts (you can keep it chunky but I prefer to pulse it into more of a flour consistency)

1/2 cup light brown sugar

2 1/2 tsp. cinnamon

Pinch salt

4 cups flour

2 tsp. baking powder

2 tsp. baking soda

1/2 tsp. salt

2 sticks butter, softened at room temperature

2 cups sugar

4 eggs

2 cups sour cream

2 tsp. vanilla

Directions

Preheat oven to 350 degrees. Grease bundt pan with Baker's Joy, non-stick spray or butter.

In a small bowl, mix chocolate chunks, pulsed walnuts, brown sugar, cinnamon and a pinch of salt to create the streusel topping. Set aside.

In a large bowl, mix the dry ingredients together: flour, baking soda, baking powder and salt. Set aside.

In a standing mixer, blend the butter and sugar until well-whipped (about 3-5 minutes). Add one egg at a time, beating in between on at least a medium speed. On a low speed, add half of the dry ingredients and beat until well blended. Add half the sour cream, beat again. Then repeat until all dry ingredients and all sour cream is mixed into the batter. Add vanilla at the end and beat quickly until blended.

Pour half of the batter into the bundt pan. Then sprinkle half of the streusel topping on top. Add the rest of the batter and sprinkle the rest of the streusel topping on top. Bake cake until a toothpick comes out clean, about 60-70 minutes or so. Every oven is different so start with 60 minutes and keep it in longer if necessary. Keep using that toothpick.

Let cool for at least 30-45 minutes before transferring to a wire rack. The cake will fall apart if you transfer it too soon while it's still hot (just ask my mom who tried to "help" me with this). Although it will be tempting, cool for as long as possible before eating. Serve with powdered sugar (or not) and relish in this perfect breakfast, lunch or dinner cake.

InBreakfast, Chocolate, Dessert, Holiday, Special Occasion, Sweets Tagsdessert, coffee cake, crumb cake, streusel, breakfast dessert, breakfast desserts, holiday dessert, holiday breakfast, sunday breakfast, brunch, cake, sweets
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“The only time to eat diet food is while you’re waiting for the steak to cook.”
— Julia Child
“Only the unimaginative can fail to find a reason for drinking Champagne.”
— Oscar Wilde
“Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce makes it Chinese; garlic makes it good.”
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“There comes a time in every woman’s life when the only thing that helps is a glass of Champagne.”
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The Jewtalian

Erica Kane, Founder of CheekyChicago.com, is a Jewtalian who loves to cook. View all recipes here.

The Jewtalian is your go-to spot for recipes for the home chef, cooked up by Erica Bethe LEvin, founder of CheekyChicago. The website features Italian, Jewish, gluten-free, Mexican, Asian and Southern recipes, along with local restaurant reviews and recommendations and a blog. Consider the Jewtalian your newest lifestyle destination.

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