Cakes & Cupcakes, Glazes

Glazed Chocolate Chip Coffee Cake

Glazed-Chocolate-Chip-Coffee-Cake

Prep Time: 30 Minutes

Total Time: 1 Hour 10 Minutes

Glazed-Chocolate-Chip-Coffee-Cake

Ingredients

For the Filling:

  • 1/3 C. brown sugar
  • 3 Tbsp. all-purpose flour
  • 1 Tbsp. butter, melted
  • 1/4 C. chocolate chips

For the Cake:

  • 3 C. all-purpose flour
  • 1 1/2 Tbsp. Clabber Girl® Baking Powder
  • 3 Tbsp. granulated sugar
  • 3/4 tsp. salt
  • 1/2 tsp. Spice Islands® Ground Saigon Cinnamon
  • 1 1/2 C. milk
  • 2 lg. eggs, beaten
  • 1 1/2 Tbsp. Crisco® All-Vegetable Shortening
  • 2 C. chocolate chips

For the Glaze:

  • 2 Tbsp. butter, room temperature
  • 1 C. powdered sugar
  • 2 Tbsp. Irish Cream Liqueur
  • 1/2 tsp. Spice Islands® Pure Vanilla Extract
  • 1 tsp. Kosher salt

Directions

Preheat oven to 350° F. Prepare a Bundt pan by spraying with cooking spray, then coating with flour and shaking out the excess – or, to avoid two steps, try out our Baker’s Joy® Non-Stick Baking Spray!

Filling: Combine brown sugar, flour and butter. Mix by hand until well blended; stir in chocolate chips and set aside.

Cake: In a large bowl, whisk together the flour, baking powder, sugar, salt and cinnamon. In a separate bowl, combine the milk, eggs and melted shortening; mix until blended. Add the liquid mixture to the dry mixture and stir by hand until just barely blended. Add chocolate chips and fold into the batter. Dollop 1/2 of the cake batter into the prepared pan. Evenly distribute the filling over the cake batter. Top with remaining cake batter, spreading out evenly.

Bake at 350° F for 35 to 40 minutes or until a toothpick inserted in the cake comes out clean. Let cool in pan on a wire rack for 10 minutes, then invert onto a cutting board or serving platter. Top with Glaze.

Glaze: Combine the butter, powdered sugar, Irish Cream liqueur, vanilla and salt in a medium bowl. *For a non-alcoholic version, substitute two Tbsp. whole milk in place of the liqueur.

Glazed Chocolate Chip Coffee Cake

Glazed-Chocolate-Chip-Coffee-Cake

Prep Time: 30 Minutes

Total Time: 1 Hour 10 Minutes

Ingredients

For the Filling:

  • 1/3 C. brown sugar
  • 3 Tbsp. all-purpose flour
  • 1 Tbsp. butter, melted
  • 1/4 C. chocolate chips

For the Cake:

  • 3 C. all-purpose flour
  • 1 1/2 Tbsp. Clabber Girl® Baking Powder
  • 3 Tbsp. granulated sugar
  • 3/4 tsp. salt
  • 1/2 tsp. Spice Islands® Ground Saigon Cinnamon
  • 1 1/2 C. milk
  • 2 lg. eggs, beaten
  • 1 1/2 Tbsp. Crisco® All-Vegetable Shortening
  • 2 C. chocolate chips

For the Glaze:

  • 2 Tbsp. butter, room temperature
  • 1 C. powdered sugar
  • 2 Tbsp. Irish Cream Liqueur
  • 1/2 tsp. Spice Islands® Pure Vanilla Extract
  • 1 tsp. Kosher salt

Directions

Preheat oven to 350° F. Prepare a Bundt pan by spraying with cooking spray, then coating with flour and shaking out the excess – or, to avoid two steps, try out our Baker’s Joy® Non-Stick Baking Spray!

Filling: Combine brown sugar, flour and butter. Mix by hand until well blended; stir in chocolate chips and set aside.

Cake: In a large bowl, whisk together the flour, baking powder, sugar, salt and cinnamon. In a separate bowl, combine the milk, eggs and melted shortening; mix until blended. Add the liquid mixture to the dry mixture and stir by hand until just barely blended. Add chocolate chips and fold into the batter. Dollop 1/2 of the cake batter into the prepared pan. Evenly distribute the filling over the cake batter. Top with remaining cake batter, spreading out evenly.

Bake at 350° F for 35 to 40 minutes or until a toothpick inserted in the cake comes out clean. Let cool in pan on a wire rack for 10 minutes, then invert onto a cutting board or serving platter. Top with Glaze.

Glaze: Combine the butter, powdered sugar, Irish Cream liqueur, vanilla and salt in a medium bowl. *For a non-alcoholic version, substitute two Tbsp. whole milk in place of the liqueur.

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