Rich Coffee Cake

Rich Coffee Cake takes about 1 hour and 30 minutes from beginning to end. For 57 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. One portion of this dish contains about 5g of protein, 17g of fat, and a total of 266 calories. This recipe serves 12. This recipe from Taste of Home has 123 fans. A mixture of semisweet chocolate chips, flour, eggs, and a handful of other ingredients are all it takes to make this recipe so flavorful. It works well as an inexpensive morn meal. With a spoonacular score of 32%, this dish is rather bad. Rich Cranberry Coffee Cake, Rich Sour-Cream Coffee Cake, and Rich Chocolate Chip Coffee Cake are very similar to this recipe.

Servings: 12

Preparation duration: 30 minutes

Cooking duration: 60 minutes

 

Ingredients:

1-1/2 teaspoons baking powder

1/4 cup butter, cubed

2 eggs

2 cups all-purpose flour

1 teaspoon ground cinnamon

1 cup chopped pecans

1/2 teaspoon salt

1/2 cup semisweet chocolate chips

1 cup (8 ounces) sour cream

2 tablespoons sugar

1/2 teaspoon vanilla extract

Equipment:

bowl

oven

frying pan

toothpicks

wire rack

Cooking instruction summary:

Directions Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt. Combine sour cream and vanilla; add to creamed mixture alternately with dry ingredients just until combined. Combine topping ingredients; sprinkle 2 tablespoons into a greased and floured 10-in. tube pan. For glaze, in a microwave-safe bowl, melt chocolate chips and butter; stir until smooth. Spoon half of the batter over topping; sprinkle with half of the remaining topping. Drizzle with half of glaze. Top with remaining batter; sprinkle with remaining topping. Bake 60-70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack. Warm remaining glaze; drizzle over warm coffee cake. Serve warm if desired. Yield: 12 servings. Originally published as Rich Coffee Cake in Taste of HomeJune/July 2007, p41 Nutritional Facts 1 serving (1 slice) equals 533 calories, 32 g fat (16 g saturated fat), 99 mg cholesterol, 363 mg sodium, 58 g carbohydrate, 2 g fiber, 5 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:


1. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy.

2. Add eggs, one at a time, beating well after each addition.

3. Combine flour, baking powder and salt.

4. Combine sour cream and vanilla; add to creamed mixture alternately with dry ingredients just until combined.

5. Combine topping ingredients; sprinkle 2 tablespoons into a greased and floured 10-in. tube pan. For glaze, in a microwave-safe bowl, melt chocolate chips and butter; stir until smooth. Spoon half of the batter over topping; sprinkle with half of the remaining topping.

6. Drizzle with half of glaze. Top with remaining batter; sprinkle with remaining topping.

7. Bake 60-70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack. Warm remaining glaze; drizzle over warm coffee cake.

8. Serve warm if desired.


Nutrition Information:

Quickview
Calories
Protein
Total Fat
Carbs
3% Health Score
Limit These
Calories
0%

Fat
0%

  Saturated Fat
0%

Carbohydrates
0%

  Sugar
0%

Cholesterol
0%

Sodium
0%

Get Enough Of These
Protein
0%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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