This is a simple coffee cake, where the cake is layered in the middle with a mixture of cinnamon and sugar, and I have used brown sugar in place of white sugar. The recipe calls for finely chopped milk chocolate, but I do not like to chop chocolates as it can get very messy. So I have used chocolate chips instead. Half of the chocolate chips are sprinkled over the mixture and top with the rest of the cake batter. The top of the batter is then sprinkled with the remaining half of the cinnamon-sugar mixture, chocolate chips and nuts of your choice, I have used walnuts.
I've made half a recipe using a 6" round cake pan, and it takes about 30 minutes at 350F until it is done. Serve the cake warm or at room temperature.
This cake smells wonderful while it was baking, and it rose beautifully.
A delicious cake. Simple and good! It has a soft, tender moist texture and of course the pairing of cinnamon, sugar and chocolate are always a winning combination. This is one cake that I would not mind making again.
For the full recipe, drop by Eileen of Hundred Eighty Degrees. To view other members' bake, please visit The Home Bakers (THB).
We are a group of home bakers who are currently baking from "Coffee Cakes" by Lou Seibert Pappas, until each recipe from this book has been baked. This is our bake no. 30 and we have 30 recipes more to go. If you are interested to be a member and join in our bakes, you may drop me an email at kitchenflavours@yahoo.com.
CB6/14
Hi Joyce, this cake looks really nice and moist, you are very generous with your toppings!
ReplyDeleteExcellent and mouthwatering walnut cake. Wonderful preparation.
ReplyDeleteDeepa
Hi Joyce, even from the picture,i can feel that the cake is moist and full of walnut aroma.
ReplyDeleteI ,m so tempted to try it soon.:)
Hi Joyce, this is really nice! The middle layer with cinnamon sugar has enhanced the taste of this cake. I will definitely make it again!
ReplyDeleteOh Joyce, it sounds heavenly. I do believe I can smell it from here. I have a "naked" cup of coffee by my side, I sure could use just one piece of that cake. I'll be saving this for sure, as a matter of fact, I think I will just pin it for safe keeping:)
ReplyDeleteThanks for sharing, Joyce...
P.S. I am doing a post on Sunday; a tribute to Chinese New Year, would you mind very much if I grabbed one of your cookies to include in the post? I would of course link back to your blog for the recipe. I'll be sharing a book about the Cooky Lady, Lottie Moon. Thanks Joyce:)
Hi Joyce , this cake looks so yummy and delicious , thanks for sharing :)
ReplyDeleteScrumptious! it looks SO tender and moist!
ReplyDeleteMary x
Looks so yummilicious & moist . Aiyoo, me so behind leh, need to 'activate' in my kitchen ! LOL
ReplyDeleteI like this, with so many chocolate chips must be simply delicious! Joyce, sorry for the inconvenience. I have remove the bake along badge for my meat floss post. I over-looked the theme ^_^
ReplyDeleteThis looks so delicious! Chocolate and walnuts is the best combination- I love it! :)
ReplyDeleteJoyce, this has to be one of my fave cake from the book... It's so good that i would like to make it again.
ReplyDeleteLooking good...i hv yet to bake mine...i hope i can...seemed like my lazy bug is up with me now... so meantime...pls send a slice of your delicious cake to me...
ReplyDeleteWhat a great looking cake!
ReplyDeleteBuen cake fantàstico con cafè me gusta muchoooooo,abrazos.
ReplyDeleteI hope to get this made today. Have to sub something in for chocolate since hubby does not like chocolate. Yours came out beautifully and I love all that filling and the subbing of the brown sugar.
ReplyDelete