This recipe can be found here on Baker by Nature. I can't wait to make this coffee cake - the photos on the website look fantastic.
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For the Crumb Topping:
1 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup light brown sugar, firmly packed
1 tsp ground cinnamon
1/2 tsp salt
1/2 cup butter, melted
For the Chocolate Swirl Coffee Cake:
1 and 2/3 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/4 tsp freshly ground nutmeg
1 cup full-fat sour cream
10 tbsp butter, softened at room temperature
1 cup granulated sugar
2 tsp vanilla extract
2 large eggs, at room temperature
10.5 oz Lindt Excellence Dark Chocolate, roughly chopped
To make the crumb topping
In a medium mixing bowl, combine the flour, sugar, cinnamon, and salt. Stir in the melted butter, mixing just until combined. Set aside while you prepare the rest of the recipe. The mixture will absorb the butter as it sits and becomes more crumbly by the time you're ready to use it.
To make the coffee cake
Preheat oven to 350 degrees. Grease the bottom and sides of a 9" springform pan; set aside until ready to use. In a medium mixing bowl whisk together the flour, baking powder, baking soda, salt and nutmeg until well combined. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, ot in a large mixing bowl using a handheld electric mixer, beat together the butter and sugar on medium speed until light and fluffy, about 4 minutes. Beat in the vanilla. Add the eggs, one at a time, beating well after each addition and scraping the bowl, as needed.
Reduce the mixer speed to low and add in the flour mixture in three additions, adding in the flour mixture first and last, and alternating with the sour cream in two additions. Scrape the sides and bottom of the bowl with a rubber spatula and spread in the prepared pan. Sprinkle the chopped chocolate evenly over the top of the batter.
Bake at 350 degrees for 45 to 50 minutes, or until the crumbs are golden brown and a toothpick inserted in the center of the cake comes out clean. Place the cake in the pan on a cooling rack and cool completely before cutting.
For the Crumb Topping:
1 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup light brown sugar, firmly packed
1 tsp ground cinnamon
1/2 tsp salt
1/2 cup butter, melted
For the Chocolate Swirl Coffee Cake:
1 and 2/3 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/4 tsp freshly ground nutmeg
1 cup full-fat sour cream
10 tbsp butter, softened at room temperature
1 cup granulated sugar
2 tsp vanilla extract
2 large eggs, at room temperature
10.5 oz Lindt Excellence Dark Chocolate, roughly chopped
To make the crumb topping
In a medium mixing bowl, combine the flour, sugar, cinnamon, and salt. Stir in the melted butter, mixing just until combined. Set aside while you prepare the rest of the recipe. The mixture will absorb the butter as it sits and becomes more crumbly by the time you're ready to use it.
To make the coffee cake
Preheat oven to 350 degrees. Grease the bottom and sides of a 9" springform pan; set aside until ready to use. In a medium mixing bowl whisk together the flour, baking powder, baking soda, salt and nutmeg until well combined. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, ot in a large mixing bowl using a handheld electric mixer, beat together the butter and sugar on medium speed until light and fluffy, about 4 minutes. Beat in the vanilla. Add the eggs, one at a time, beating well after each addition and scraping the bowl, as needed.
Reduce the mixer speed to low and add in the flour mixture in three additions, adding in the flour mixture first and last, and alternating with the sour cream in two additions. Scrape the sides and bottom of the bowl with a rubber spatula and spread in the prepared pan. Sprinkle the chopped chocolate evenly over the top of the batter.
Bake at 350 degrees for 45 to 50 minutes, or until the crumbs are golden brown and a toothpick inserted in the center of the cake comes out clean. Place the cake in the pan on a cooling rack and cool completely before cutting.
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