Stay in the know! Sign up to get Fauquier County news updates delivered to your inbox.
Advertise on Fauquier Now!
FauquierNow.com
Do you agree with Gov. Ralph Northam’s proposal to raise teacher pay 5 percent with a tax windfall? Vote!
HOME OBITUARIES NEWS HOME & GARDEN OPINIONS BUSINESS STYLE CALENDAR CLASSIFIEDS
Free classifieds! Members can also post calendar events, news, opinions and more ... all for free! Register now!
Login · Forgot Your Password?
« Share this page
Get email news alerts delivered to your inbox.
Ellen’s Kitchen & Garden

Chocolate Chip Coffee Cake great for brunch and more

Posted Friday,
September 28, 2018
Like 1 · 0 ·
Photo/Ellen Fox Emerson
By .(JavaScript must be enabled to view this email address)

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.

Cake
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

Topping
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


Member comments
To comment, please log in or register.
Facebook comments
« Share this page
Get email news alerts delivered to your inbox.
Get e-mail news alerts
delivered to your inbox.
Enter your e-mail address
Ellen’s Kitchen and Garden » Most Recent
Wednesday, December 5
Like 2 · 0 ·
Wednesday, November 14
Like 0 · 0 ·
More »
© Copyright 2011-2018

50 Culpeper Street, Suite 3
Warrenton, Virginia 20187
540.359.6574
Crime Log
Obituaries
Business
Add Your News
The Big Picture
Ellen’s Kitchen
and Garden

Features
Real Estate
For Sale
Employment
Automotive
Announcements
Legal Notices
Post an Ad
Advertise
Terms of Service