Six Pound Cinnamon Chocolate Chip Coffee Cake
- Yield 1 large cake
Six Pound Cinnamon Chocolate Chip Coffee Cake
- Yield 1 large cake
Ingredients
Units
For the cake:
- 1 cup canola (or vegetable) oil
- 1 1/2 cups granulated sugar
- 3 large eggs
- 12 ounces plain greek yogurt (or sour cream)
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons salt
- 2 cups semi-sweet chocolate chips
For the filling:
- 1 cup medium/dark brown sugar
- 1 1/2 tablespoons cinnamon
Instructions
- Preheat oven to 375°F. Grease and flour a large bundt pan and set aside.
- In a large bowl, mix together oil, sugar, yogurt, eggs, and vanilla.
- In a separate bowl, sift together the flour, baking powder & soda, and salt. Fold carefully into the wet ingredients until everything begins to come together.
- Add the chocolate chips to the mixture, then continue to fold until just combined. It’s OK if the mixture is slightly lumpy- be sure not to overmix the flour!
- Then, using a fork, whisk together brown sugar and cinnamon. Pour half of the batter into the bundt pan and smooth using the back of a spoon or a spatula. Sprinkle half of the brown sugar mixture over the batter and swirl into batter using a fork. Pour in the second half of the batter on top and swirl the rest of the brown sugar mixture into it.
- Bake for 55-60 minutes, until a knife comes out clean when inserted into the cake. Allow to cool in the bundt pan for 10 minutes, then plate!
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