Unlike a quick bread type of coffee cake, my Chocolate Chip Raised Dough Coffee Cake recipe is for a delicious yeast raised sweet dough version complete with chocolate chips that you make in a tube cake pan. This light and tender dough is topped with a yummy chocolate and nut crumb topping that carries this coffee cake to glorious new heights to remind you of one from a bakery.
You can also substitute the brown sugar in the topping for white to make a butter crumb for sprinkling over it. I do that sometimes, but usually I prefer using the brown.
The next time that you are in the mood to bake, I do hope you think of me and print out this recipe.
When you get a chance, I do hope that you’ll also want to make my Special Raised Dough Coffee Cake recipe. It also is very good.
My Chocolate Chip Raised Dough Coffee Cake
½ cup of milk
1 stick of margarine (not spread) or canola oil
2 packages active dry yeast (2 teaspoons)
1/3 cup of sugar + 1 teaspoon
3/4 teaspoon of salt
2 teaspoons of vanilla extract
½ cup of very warm (not hot) water
2 large eggs, beaten
3-1/2 cups of sifted flour
½ cup of chocolate chips
½ cup of sifted flour
1/3 cup of brown sugar, firmly packed
½ cup of chopped nuts
½ cup of chocolate chips
1/4 cup of margarine (not spread)
1-1/2 teaspoons of cinnamon
To prepare the dough:
Scald the milk and then take off of the heat.
Add the margarine, vanilla, sugar, and salt and stir together. Allow mixture to cool to lukewarm.
Judge how hot the very warm water is by testing the temperature on the wrist before stirring in the yeast and teaspoon of sugar. (The sugar feeds the yeast and helps speed up the growing process). Stir until dissolved.
When the yeast begins to bubble in your mixing bowl, add the milk mixture, eggs, and 2-1/2 cups of the flour.
You can use an electric mixer and beat until smooth for about 30 seconds or so.
Now is the time you will want to grab a large wooden spoon to mix instead of your mixer. Slowly, you will finish adding the rest of the flour and chips to combine.
Take your batter and turn it out into a well greased 10-inch tube cake pan.
Top with the crumb topping mixture that you prepare by rubbing the flour, sugar, nuts, margarine, cinnamon, nuts, and chips together with your fingers as you would do for typical shortening pastry dough.
Cover and let the cake rise in a warm place until doubled in size (about 1-1/2 hours).
Bake in a 400-degree oven for about 35 minutes, depending on how your oven is regulated.