Coffee cake is just flat-out awesome. Seriously, an excuse to eat cake for breakfast? Or, if you are more of a coffee-in-the-afternoon person like I am, an excuse to eat cake during the Little Ones’ nap time? Best. Invention. Ever.
This cake is a perfect accompaniment to coffee. It goes great with hot chocolate or cold milk as well. The tender cake has a cream cheese base, chocolate chips, and a cocoa-cinnamon swirl and topping.
Maybe you want to start the weekend off right with a special Saturday breakfast. Maybe you need a quick pick-me-up to make it till dinner. Maybe you just need something to nibble on while you read a good book. Whatever your cake needs are, this recipe will fulfill them.
This recipe is from my Colorado Bed & Breakfast Cookbook, which is a collection of recipes from the B&B owners and innkeepers around here. There are tons of great breakfast dishes in the book, all of which are tried and true in real kitchens, so it is one of my go-to books for breakfast treats.
I hope you love this cake, whether you enjoy it warm out of the oven for breakfast, or as a late-night treat while watching your favorite TV show.
Judi’s Chocolate Cinnamon Swirl Cake (from Colorado Bed & Breakfast Cookbook, 2nd Edition)
- 1 cup (2 sticks) butter, softened
- 1 (8-ounce) package cream cheese, softened
- 1 1/2 cups sugar
- 1 1/2 tsp. vanilla extract
- 4 eggs, beaten
- 2 1/4 cups flour
- 1 1/2 tsp. baking powder
- 1 cup semi-sweet chocolate chips
- 1/2 cup sugar
- 2 Tbs. cinnamon
- 5 tsp. unsweetened cocoa powder
Preheat oven to 325 degrees F. Coat a 9×13-inch baking dish with nonstick cooking spray. In the bowl of an electric mixer, beat the butter and cream cheese. Add sugar and vanilla; mix well. Add the beaten eggs and blend well. Add flour and baking powder; mix thoroughly. Stir in the chocolate chips. Spread half the batter into the prepared baking dish.
In a small bowl, mix together the topping ingredients. Sprinkle half the topping mixture evenly over the batter in the baking dish. Drop the remaining batter by small spoonfuls over the first layer of batter. Gently spread to evenly cover. Sprinkle the remaining topping mixture over the batter
Bake for 40-50 minutes, on until a toothpick comes out clean.