Chocolate Streusel Coffee Cake

 

1 1/2

cups Gold Medal® all-purpose flour

3/4

cup granulated sugar

1

teaspoon ground cinnamon

3/4

teaspoon baking powder

1/4

teaspoon baking soda

1/2

teaspoon salt

1/2

cup firm butter or margarine, cut into pieces

2/3

cup buttermilk

1

egg

1

teaspoon vanilla

1/4

cup Gold Medal® all-purpose flour

1/4

cup packed brown sugar

1

tablespoon baking cocoa

2

tablespoons butter or margarine, softened

1/4

cup miniature semisweet chocolate chips

• 1 Heat oven to 350°F (325ºF for dark or nonstick pan). Grease bottom only of 8-inch square pan with shortening or spray bottom with cooking spray.
• 2 In large bowl, stir 1 1/2 cups flour, the granulated sugar, cinnamon, baking powder, baking soda and salt until mixed. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture is crumbly. Add buttermilk, egg and vanilla. Beat with electric mixer on medium speed 1 minute. Spread in pan.
• 3 In small bowl, mix all streusel ingredients except chocolate chips with fork until mixture is crumbly. Sprinkle over batter. Sprinkle with chocolate chips.
• 4 Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes. Serve warm.