Chocolate Cinnamon Coffee Cake

Hello, welcome to Djalali Cooks. Today’s sweet treat is perfect for Christmas morning. I love a good coffee cake this time of year and this one ticks all the boxes. Cinnamon and sugar with nuts and chocolate – a perfect combination, layered with rich, moist yellow cake. So great with a cup of coffee! This recipe is from Diane Morrisey; it’s a tradition in her family to have this cake on Christmas morning and I can see why – it’s super easy and super delicious. Let’s get to it.

This Chocolate Cinnamon Coffee Cake comes together really easily; we are using a box cake mix, pudding mix, eggs, sour cream, oil and vanilla for the cake. The streusel topping is cinnamon, sugar, chocolate chips, sweetened coconut and pecans (or walnuts).

Start by preheating the oven to 350 degrees F. Butter a bundt or tube pan and set aside. Whisk together the streusel toppings in a medium bowl and set aside. Once whisking together the cinnamon and sugar, use your hands to really mix the nuts, coconut and chocolate chips into the cinnamon sugar.

In a separate large bowl, whisk together the pudding mix and the boxed cake mix. Then add the sour cream, eggs, vanilla and oil. Whisk until it comes together and then switch to a silicone spatula until the batter is smooth.

Now, pour half of the cake batter into the prepared tube or bundt pan and smooth out the top with the spatula. I only have a bundt pan; since we are adding streusel to the top, this is not the best choice, because we will present the cake with the streusel on top, meaning the pretty bundt design will not be on display. But it’s not a deal-breaker. You’ll see what I mean…

Then sprinkle half of the streusel mixture over the surface of the batter.

Then, top the streusel with the remaining half of the batter. Smooth the surface of the batter and sprinkle the remaining streusel over the top.

Place the pan on a rimmed sheet tray and place in the preheated oven. Bake for 50-60 minutes, until a cake tester comes out dry.

Chocolate Cinnamon Coffee Cake

Let the cake cool for 20 minutes or so before un-molding it. I am going to invert it, then invert it again so the streusel topping is on top.

It’s a little sad not to see the pretty bundt shape, but I do like to see the streusel topping for the presentation. This Chocolate Cinnamon Coffee Cake is so moist and the streusel topping gives wonderful texture variation with the pecans, chocolate chips, toasty coconut and the sugar has caramelized in spots to give a crispy edge to the top. Wonderful!

We loved this cake so much I am making another one for Christmas day. It’s a great coffee cake that keeps really well covered on the counter for days. I do hope you give it a try, and I thank Diane Morrisey for sharing her family tradition! If you want to try something a little different for Christmas morning, try my Cranberry Orange and Ginger Scones. Take care and be well, xo Kelly

Key Equipment

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Chocolate Cinnamon Coffee Cake

(1 votes, average: 5.00 out of 5)

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Dessert, Breakfast, Brunch – American

By Diane Morrissey – Serves: 8-12

Prep Time: 15 Minutes – Cooking Time: 50-60 Minutes – Total Time: ~1 Hour, 20 Minutes

This Chocolate Cinnamon Coffee Cake comes together quickly and easily. With a delicious streusel topping, it's perfect for Christmas morning.

Ingredients

• 1 Box Yellow Cake Mix
• 1 Small Box Vanilla Instant Pudding
• 1 cup Sour Cream
• 1 tsp. Vanilla
• 4 Eggs
• 1/2 cup Vegetable or Grapeseed Oil
• Streusel
• 2 cups Chocolate Chips
• 1/2 cup Shredded Sweetened Coconut
• 1/2 cup chopped Pecans or Walnuts
• 1/2 cup Sugar
• 2 tsp. Cinnamon

Instructions

1

Start by preheating the oven to 350 degrees F. Butter a bundt or tube pan and set aside. Whisk together the streusel toppings in a medium bowl and set aside.

2

In a separate large bowl, whisk together the pudding mix and the boxed cake mix. Then add the sour cream, eggs, vanilla and oil. Whisk until it comes together and then switch to a silicone spatula until the batter is smooth.

3

Now, pour half of the cake batter into the prepared tube or bundt pan and smooth out the batter with the silicone spatula. Then sprinkle half of the streusel mixture over the surface of the batter.

4

Then, top the streusel with the remaining half of the batter. Smooth the surface of the batter and sprinkle the remaining streusel over the top.

5

Place the pan on a rimmed sheet tray and place in the preheated oven. Bake for 50-60 minutes, until a cake tester comes out dry.

6

Let the cake cool for 20 minutes or so before un-molding it. Invert it, then invert it again so the streusel topping is on top.

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