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First loser….

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This Chocolate Cinnamon Swirl Coffee Cake is a sour cream based coffee cake filled with cinnamon sugar chocolate chip filling.

I had wanted to write another story.

An epic tale of the ultimate Cinderella story.

The ultimate comeback story.

And it almost was.

But in the end, we came in second place, or as most like to call it, first loser.

See my other team (not the Black Sheep) went to the playoffs.

We lost our first game.

This really wasn’t a surprise to us.

In that league they have double elimination, meaning you have to lose twice before you are out.

So having lost our first game we were banished down to the oh so sad losers bracket.

Now technically you can work your way back from it, but most do not.

Until this year.

When we did.

Won more games, made it to the quarter and then the semi finals.

And then made it to the championship game.

And WON!

Confused yet?

See, that team hadn’t lost.

So in double elimination, if the team in the championship hasn’t lost, you have to beat them twice.

And in our second attempt, after all that effort, we lost 3-2. Sigh.

Wouldn’t that story have been so much better if we won. 😛

But sometimes you don’t win.

And that’s okay.

It was a fun season.

And when you pay to play hockey you better be having fun.

You never really hear anyone say “I’d kill for some coffee cake right about now” or at least I haven’t.

But I don’t really know anyone who won’t eat it when it’s offered to them.

So in a way, it’s kind of like a first loser as well. 🙂

This Chocolate Cinnamon Swirl Coffee Cake comes from one of my all time favorite cookbooks, Baked.

I added some chocolate chips to both the topping and the swirl filling.

Not exactly your most nutritious of breakfast but who cares. 🙂

Nice and moist and I love the cinnamon and chocolate combo going on.

P.S. It’s a great day to buy my cookbook.

Want more Coffee Cake recipes?

Honey Raspberry Coffee Cake

Samoas Cheesecake Coffee Cake

Cinnamon Coffee Cake

Greek Yogurt Coffee Cake with Chocolate Chips, Dried Cherries, and Coconut

Pumpkin Oreo Coffee Cake

Chocolate Cinnamon Swirl Coffee Cake

Chocolate Cinnamon Swirl Coffee Cake

Ingredients

  • For the Crumb Topping:
  • ¾ cup all-purpose flour
  • ¾ cup firmly packed dark brown sugar
  • 1/3 cup mini chocolate chips
  • ½ tsp salt
  • ¾ cup pecans, toasted
  • 6 TBSP unsalted butter, cold, cut into 1-inch cubes
  • For the Chocolate Cinnamon Swirl:
  • ½ cup granulated sugar
  • 1 tsp dark unsweetened cocoa powder
  • 1 tsp cinnamon
  • ¾ cup mini chocolate chips
  • For the Sour Cream Cake:
  • 3 ½ cups all-purpose flour
  • 1 tsp baking powder
  • 1 ½ tsp baking soda
  • ½ tsp salt
  • 1 cup unsalted butter, at room temperature
  • 2 ¼ cups granulated sugar
  • 4 large eggs, at room temperature
  • 16 ounce sour cream
  • 1 ½ tsp pure vanilla extract

Instructions

  1. For the Crumb Topping:
  2. Put the flour, sugar, and salt in a food processor and pulse for 5 seconds to mix. Add the pecans and chocolate. Pulse until the pecans and chocolate are finely chopped and thoroughly incorporated.
  3. Add the butter and pulse until combined. The mixture will look like very coarse sand. Cover with plastic wrap and set aside in the refrigerator till needed.
  4. For the Chocolate Cinnamon Swirl:
  5. In a small bowl, whisk together the sugar, cocoa powder , and cinnamon. Fold in the chocolate chips. Set aside.
  6. For the Sour Cream Cake:
  7. Preheat oven to 350 F.Butter a 9-by-13-inch baking pan.
  8. Sift the flour, baking powder, baking soda, and salt together in a medium bowl.
  9. Using the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy, about 3 minutes.
  10. Add eggs, one at a time, scraping down the bowl after every addition.
  11. Add the sour cream and vanilla and beat until just incorporated.
  12. Add the dry ingredients in three additions, scraping down the bowl before each addition and beating only until each addition is just incorporated. Do not overmix.
  13. Pour one third of the cake batter into the prepared pan. Use an offset spatula to spread the batter evenly.
  14. Sprinkle half the chocolate cinnamon swirl mixture over the batter, covering the entire surface of the batter. Spoon half the remaining batter over the swirl mixture and spread it evenly (ha…we all know how fun it is to spread batter over stuff like this, do the best you can). Top with the remaining swirl mixture, then remaining batter, and spread the batter evenly. Sprinkle the crumb topping evenly over the top of the batter.
  15. Bake in the center of the oven, rotating the pan three times during baking, for 1 hour, or until a toothpick inserted in the center of the cake comes out clean. Let cake cool in the pan on a wire rack for 30 minutes, then serve.
  16. The cake will keep for 3 days, tightly covered, at room temperature.

Notes

Adapted from Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito

© Peabody

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Comments

  1. My husband has said “I would kill for some coffee cake right now”. Its his fav. Ill give this a go after weddingcupcakeathon is over.

    Reply

  5. Yum, definitely a worthwhile splurge! Now I have to go back to my Baked cookbook because I don’t remember seeing a coffee cake recipe. :X

    Reply

  7. this is awfully outstanding, peabody. i daresay i’ve never seen a slab of coffee cake that i’ve wanted more. seriously–truly lovely.

    Reply

  8. I love that you described Coffee Cake as the first loser- totally cracks me up. ‘Cuz you’re right! Hardly anyone asks for it, but no one turns it down, either.

    But oh, how I do love a good cinnamon streusel topping, mmhm. Your cake looks divine!

    Reply

  11. Beautiful!! I love coffee cake, I love how it is suitable to eat as a meal. Cake…for a meal….awesome. I also love Baked, their pictures are amazing,it’s just a fun book to look at.

    Reply

  13. Man, I would kill for some coffeecake right now! And with chocolate chips? Double whammy.

    Sorry you didn’t win, and glad you had a good time, but it’s so much more fun to win!!

    Reply

  14. Well. At least you had fun. ::Pats on the back:: That’s what REALLY counts 😛

    And you got to make coffee cake. And had fodder for a super cute blog post. Now that. Is what really counts.

    Reply

  15. I actually am a coffeecake craver – it’s the streusel topping that gets me every time. The cinnamon-y crunchiness. I’d better stop before I flood my keyboard with drool.

    Reply

  16. This looks so good. I don’t really know much about hockey as it isn’t that big in the UK but commiserations on not winning. But as you say, I’m sure it’s all about having fun. I love all you recipes btw!

    Reply

  18. Congrats to the First Losers! Hey, at least you made it out of the second round…. sigh…I need this coffee cake to make up for that goal last night…

    Reply

  20. That’s a mesmerizing coffeecake you’ve got there — all those whorls and whirls. coffeecake is my fave, especially in the morning with a bracing hot cup of coffee.

    Reply

  24. I made this tonight and 6 out of 6 people in the family loved it! Not having mini chocolate chips, I chopped up dark choc. chips instead. And I did add about 1/2 tsp of cinnamon to the filling because I really like cinnamon! It smelled so good baking that no one wanted to wait until it was cooled before we tried it. And it was fabulous! This will go into the permanent recipe book. Thank you so much.

    Reply

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