Our homemade coffee cake is a real showstopper. Cake batter is layered with apricot jam, and then topped with a crumbly chocolate-graham crumb topping in this luscious coffee cake.
What do I need ?
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 cup butter or margarine
1 1/2 cups brown sugar
1 tsp. vanilla extract
2 cups all-purpose flour
1 cup graham crumbs
1 Tbsp. Magic Baking Powder
1 tsp. baking soda
1 cup buttermilk
3/4 cup Baker's Semi-Sweet Chocolate Chips
1/2 cup graham crumbs
1/4 cup brown sugar
1/2 cup apricot or peach jam
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How do I make it ?
CREAM butter and sugar together until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla.
MIX together flour, graham crumbs, baking powder and baking soda in a separate bowl.
BLEND the dry mixture, alternatively with buttermilk, into the egg mixture. Do not overmix!
COMBINE chocolate chips, crumbs and brown sugar. Pour half the batter into a well-greased 10 inch tube pan. Spoon dollops of jam over top of batter. Sprinkle two-thirds of the mixture onto cake batter and jam.
ADD remaining batter. Top with remaining one-third crumb mixture.
BAKE at 350°F for 50 To 60 minutes. Cool 5 minutes. Remove from pan and dust with icing sugar or cocoa.