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September 28, 2018

Chocolate Chip Coffee Cake great for brunch and more

Photo/Ellen Fox Emerson
Late in October, we’ll host a family reunion, with brunch one of the many meals planned.

Brunch provides a favorite way to entertain. It’s far more relaxed probably because many of the menu items can be made well in advance.

But, it must include breakfast bread. So, I plan to do something a little different — a Chocolate Chip Coffee Cake. Who doesn’t like chocolate chips or coffee cake? Combine them and you have a terrific breakfast treat. And, the leftovers make a great afternoon snack or dessert served with a scoop of vanilla ice cream.

This recipe takes some planning in that it needs at least an hour to rise.

1¼ cups milk
½ cup butter
½ cup sugar
1 teaspoon salt
2 tablespoons dry yeast
¼ cup warm water
2 extra large eggs
3½ cups gluten-free flour
1½ teaspoons xanthan gum
½ cup chocolate chips

½ cup gluten free flour
1/3 cup brown sugar
½ cups pecans, chopped
½ cup chocolate chips
¼ cups soft butter
1 ½ teaspoons cinnamon

Grease and flour a 10-inch angel food cake pan.

Scald the milk, then remove from heat and add the butter, sugar and salt, stirring until the sugar dissolves. Let it cool to lukewarm. In the bowl of a stand mixer, sprinkle the yeast over warm water and let ferment. After a few minutes, add the milk mixture, eggs, flour and xanthan gum. Using paddle attachment, beat at medium speed until smooth. Blend in chocolate chips with a spoon. Transfer to cake pan and let rest while making the topping.

In a medium bowl whisk together the flour, brown sugar, pecans and cinnamon. Work in the butter, mixing until coarse crumbs form.

Sprinkle the topping over the cake, cover and let rise until doubled, about one hour.

Preheat oven to 400° F. Bake cake for 35 minutes. Place on rack, cool slightly then remove from cake pan. It’s best served warm.

> Click here for information about Ellen’s cookbook, No Sacrifices — Entertaining Gluten-Free

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