Chocolate Streusel Coffee Cake

Don't wait for your coffee break to indulge in a sweet slice of cake with a chocolate streusel topping.

Prep Time: 20 min Total Time: 1 hour 35 min Makes: 9 servings Sign In to Rate

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Coffee Cake 1 1/2 cups Gold Medal® all-purpose flour 3/4 cup granulated sugar 1 teaspoon ground cinnamon 3/4 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1/2 cup firm butter or margarine, cut into pieces 2/3 cup buttermilk 1 egg 1 teaspoon vanilla Streusel 1/4 cup Gold Medal® all-purpose flour 1/4 cup packed brown sugar 1 tablespoon baking cocoa 2 tablespoons butter or margarine, softened 1/4 cup miniature semisweet chocolate chips

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Heat oven to 350°F (325ºF for dark or nonstick pan). Grease bottom only of 8-inch square pan with shortening or spray bottom with cooking spray.

In large bowl, stir 1 1/2 cups flour, the granulated sugar, cinnamon, baking powder, baking soda and salt until mixed. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture is crumbly. Add buttermilk, egg and vanilla. Beat with electric mixer on medium speed 1 minute. Spread in pan.

In small bowl, mix all streusel ingredients except chocolate chips with fork until mixture is crumbly. Sprinkle over batter. Sprinkle with chocolate chips.

Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes. Serve warm.

High Altitude (3500-6500 ft): For coffee cake, decrease butter to 6 tablespoons and increase buttermilk to 3/4 cup.

Kitchen Tips If you like the taste combination of chocolate and orange, add 2 teaspoons grated orange peel to the cake batter.

Store leftover buttermilk in the freezer for up to 3 months. Before using, thaw and shake well.

Nutrition Information:

Serving: Calories 340 ( Calories from Fat 140); Total Fat 15g (Saturated Fat 8g, Trans Fat 1g); Cholesterol 60mg; Sodium 320mg; Total Carbohydrate 46g (Dietary Fiber 1g, Sugars 26g); Protein 4g Percent Daily Value*: Vitamin A 10%; Vitamin C 0%; Calcium 6%; Iron 10% Exchanges: 1 Starch; 2 Other Carbohydrate; 0 Vegetable; 3 Fat Carbohydrate Choices: 3 *

*Percent Daily Values are based on a 2,000 calorie diet.