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Prep 20min
Total1hr35min
Servings9
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Ingredients
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
Streusel
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
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Steps
1
Heat oven to 350°F (325°F 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.
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If you like the taste combination of chocolate and orange, add 2 teaspoons grated orange peel to the cake batter.
Store leftover buttermilk in the freezer for up to 3 months. Before using, thaw and shake well.
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