Chocolate Chip Banana Bread
Chocolate-Cherry Coffee Cake
A moist sour-cream coffee cake with a
cinnamon-chocolate streusel. This is
delicious made a day ahead, or make a week
ahead, cool completely, and freeze.
BAKE: 1 hour 10 minutes
PANS: Grease and flour 10-inch Bundt pan
OVEN: Preheat oven to 325°F
1/2 cup semisweet-chocolate mini pieces
3 cups all-purpose flour
1 tablespoon unsweetened cocoa
1-1/2 teaspoons baking soda
2 teaspoons ground cinnamon
1-1/2 teaspoons baking powder
1-2/3 cups sugar
1/2 teaspoon salt
3/4 cup butter, softened (1-1/2 sticks)
1 16-ounce container light sour cream
3 large eggs
2/3 cup dried cherries (tart)
2 teaspoons vanila extract
confectioner’s sugar for garnish
1. In small bowl, combine chocolate mini
pieces, cocoa, cinnamon, and 1/3 cup sugar;
set aside.In another bowl, sift flour, baking
soda, baking powder, and salt.
2. In large bowl, with mixer at low speed,
beat butter and 1-1/3 cups sugar until light
3. Increase speed to medium; beat in eggs,
one at a time, occasionally scraping the
bowl. Add vanilla.
4. Reduce speed to low; add flour mixture and
sour cream alternatively. Beat until well
mixed. Stir in dried cherries.
5. Spread one-third of batter in Bundt pan;
sprinkle with half the chocolate mixture.
Top with half the remaining batter; sprinkle
with remaining chocolate mixture. Spread
remaining batter on top.
6. Bake coffee cake 1 hour and 10 minutes or
until toothpick inserted in center of cake
comes out clean.
7. Cool cake in pan on wire rack 10 minutes.
Invert cake onto wire rack to cool
8. If you like, sift confectioners’ sugar
over cake before serving. Makes 16 servings.
Each serving: About 335 calories, 5 g
protein, 49 g carbohydrate, 13 g total fat (2
g saturated), 49 mg cholesterol, 370 mg
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to GROWLIES Index here