Chocolate Ripple Coffeecake

This recipe is taken from the 1989 Milk Calendar. This is the Chocolate Ripple Coffeecake recipe.

  • Prep: 15 min
  • Cooking: 35 min
Yields 9 - 10 servings
chocolate ripple coffeecake

Ingredients

  • 1 cup (250 mL) Milk
  • 2 tbsp (30 mL) white vinegar
  • 3/4 cup (180 mL) brown sugar packed
  • 1 1/2 tsp (7 mL) ground cinnamon
  • 1/3 cup (80 mL) chopped pecan
  • 2 1/4 cups (560 mL) all-purpose flour
  • 1 tsp (5 mL) baking powder
  • 1 tsp (5 mL) baking soda
  • 1/4 tsp (1 mL) salt
  • 1/2 cup (125 mL) butter softened
  • 1 cup (250 mL) sugar
  • 2 eggs
  • 1 tsp (5 mL) vanilla extract
  • 2 oz (60 g) semi-sweet chocolate melted, cooled
  • Melted semi-sweet chocolate (optional)

Preparation

Stir together milk and vinegar; set aside. Combine brown sugar, ground cinnamon and nuts; set aside. Combine flour, baking powder, baking soda and salt; set aside.

Beat butter and sugar until light. Add eggs, one at a time, beating well after each addition. Stir in vanilla extract. Add flour mixture alternately with milk mixture, beginning and ending with flour mixture.

Spread half the batter in buttered 9 inch (23 cm) tube or ring pan; drizzle chocolate and half the brown sugar mixture over batter. Add remaining batter and spread over filling. Run a knife through batter to swirl filling. Sprinkle remaining brown sugar mixture over top.

Bake in preheated 350 °F (180 °C) oven 35 min or until done. Drizzle with additional melted chocolate if desired.

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Nutrition

Nutritional Information

per serving
Energy: 405 Calories
Protein: 6 g
Carbohydrate: 63 g
Fat: 15 g
Fibre: 1.6 g
Sodium: 310 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 7 % / 77 mg
Selenium: 25 %
Folate: 19 %
Iron: 16 %
Thiamin: 15 %