Chocolate streusel coffee cake
10
Points®
Total time: 45 min • Prep: 20 min • Cook: 25 min • Serves: 16 • Difficulty: Easy
Make this rich and decadent breakfast cake the next time you have overnight guests or plan to host a brunch. Pair it with an assortment of fresh fruit, yogurt, and even eggs to make it part of a meal. The dried cherries lend a delicious tart flavor that pairs beautifully with the chocolate and almonds. You could easily use walnuts or pecans instead of the almonds if you’d like. Regular whole-wheat flour is milled from hard winter wheat, which is high in gluten, making it ideal for bread and rolls. So, don’t make the mistake of using whole wheat pastry flour which is made from soft wheat and is very finely ground, making it more suitable for cookies and pastries.
Ingredients
Packed brown sugar
½ cup(s)
Unsweetened cocoa powder
2 Tbsp
Canola oil
2 tsp
Ground cinnamon
½ tsp
Semisweet chocolate
4 oz, (1/2 cup)
Whole wheat flour
2¼ cup(s)
Sugar
¾ cup(s)
Baking powder
1½ tsp
Baking soda
½ tsp
Table salt
½ tsp
Plain fat free yogurt
1 cup(s)
Egg
2 large egg(s)
Canola oil
¼ cup(s)
Almond extract
½ tsp
Dried cherries
½ cup(s), coarsely chopped
Almonds (dry-roasted or raw, unsalted, no sugar added)
3 Tbsp, whole, sliced
Instructions
1
Preheat the oven to 350°F. Spray a 9 x 13-inch baking pan with nonstick spray.
2
To make the streusel, with your fingers, rub together the brown sugar, cocoa, oil, and cinnamon in a small bowl until well blended. Stir in the chocolate chips; set aside.
3
To make the cake, whisk together the pastry flour, granulated sugar, baking powder, baking soda, and salt in a large bowl. Whisk together the yogurt, eggs, oil, and almond extract in a medium bowl. Add the yogurt mixture and cherries to the flour mixture; stir just until the flour mixture is moistened.
4
Spoon half of the batter into the pan; spread evenly (the layer will be thin). Sprinkle with half of the streusel. Spoon the remaining batter over the streusel and spread gently (it doesn’t have to cover completely). Sprinkle evenly with the remaining streusel and the almonds. Bake until a toothpick inserted into the center comes out clean, about 25 minutes. Let cool in the pan on a rack 30 minutes. Serve warm. Yields 1⁄16 of cake per serving.
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