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Chocolate and Cinnamon – A Warm and Winning Combination

The ancient Maya were on to something when they combined chocolate with spices. They knew that chocolate was delicious on it’s own but when combined with the heat of chiles or cinnamon it really sings.

An easy way to try spiced chocolate is to add a little cinnamon to your next chocolate dessert recipe. Together the two flavors enhance each other, generating a warmth across the palate that is both comforting and intriguing.

Give the combination a try with this coffee cake that has layers of cinnamon sugar and chocolate chips. The batter comes together very quickly and the resulting cake has a crisp top and a moist, delicate crumb. It’s perfect for a special breakfast or with coffee in the afternoon.

Easy Cinnamon Chocolate Chip Coffee Cake

1 stick butter or margarine, room temperature
1 cup granulated sugar, divided into halves
½ cup brown sugar, packed
2 large eggs
1 cup low fat yogurt or sour cream (not nonfat)
2 cups all purpose flour
1 ½ teaspoons baking soda
1 teaspoon cinnamon
2/3 cup chocolate chips

Preheat oven to 350 degrees F. Grease a 9×12 inch baking pan.

In a large mixing bowl, cream butter or margarine with ½ cup granulated sugar and ½ cup brown sugar. Add eggs, one at a time, until fully incorporated. Next add the yogurt or sour cream and vanilla. Combine the flour and baking soda in a small bowl, and then slowly add to wet ingredients, mixing until fully incorporated.

In another small bowl combine cinnamon and remaining ½ cup granulated sugar and set aside.

Pour half of batter into the greased baking pan and spread evenly. Sprinkle half of cinnamon sugar mixture over the batter and then follow by sprinkling half of the chocolate chips over the batter. Pour remaining batter on top of first layer and smooth out until top of batter is even. Sprinkle top of batter with remaining cinnamon sugar and chocolate chips. Use fingertips to lightly press chocolate chips into the batter.

Bake cake at 350 degrees F for 30-35 minutes or until middle is set but still moist. Remove pan from oven and let cool in pan. Serve at room temperature with coffee or a tall glass of cold milk.

Thanks to my Mom, Grace, for the original recipe.

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