Foodie Blogroll

Friday, June 24, 2011

Cinnamon Chocolate Chip Coffee Cake ~ Taste and Create

This is my first time joining in the fun of Taste & Create where we are paired off with another blog and we make something from each other's blog and post about it! My partner in Taste & Create this month was Bizzy B Bakes, when I checked out her blog she has many different and wonderful things going on there. I wanted to bake something and as you all know about my baking skills, but I wanted to try it. Besides Bizzy B started this blog to increase her baking...I thought it only right. I let my daughter help me choose since she was the one that was going to eat most of it! :D

She wanted to make the lemon poppy seed muffins...okay good choice, but since Bizzy B mostly makes gluten free recipes which this was, which is great, but I didn't have the gluten free flour it called we went for something chocolate! Cinnamon Chocolate Chip Coffee Cake ...

Got all my stuff and ingredients ready to go...

Here is Bizzy B Bakes version of the recipe...

Cinnamon Chocolate Chip Coffee Cake (adapted from All Recipes)
Ingredients :
1 cup canola oil minus one tablespoon
1 (8 ounce) package Tofutti cream cheese, softened
1 1/2 cups sugar, divided
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup Rice milk
2 cups semisweet chocolate chips, divided
1 teaspoon ground cinnamon

In a mixing bowl, cream the oil, cream cheese and 1-1/4 cups of sugar. Beat in eggs and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk. Stir in 1 cup chocolate chips. Pour into a greased 9-in. spring form pan. Combine cinnamon, 1 cup chocolate chips and remaining sugar; sprinkle over batter.
Bake at 350 degrees F for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes. Carefully run a knife around edge of pan to loosen. Remove sides of pan. Cool completely before cutting

I like how this recipe didn't have any dairy in it, but I didn't have any rice milk so I use coconut milk that I had. I also used some coconut oil and a little less sugar than it called for and I couldn't fit all the chocolate chips on I had about a quarter cup left.

My daughter chose the color sugar to sprinkle on top...and here I used raw organic sugar in the cake. :) Oops where is the cinnamon...I sprinkled it all over the top before it went in the oven.

The other difference was I didn't have a spring form pan so I made it in an 11 inch stoneware baker that I did have. I was worried about it...

...but it turned out great! I did have to cut back on the baking time, and the toothpick did come out clean.

It was moist and delicious and I loved the texture...I was so surprised! Yay! Still a little sweet for me, but my family loved it. There is still a piece left... anyone?

I bet you can't wait to see what else I might bake up!