Chocolate Chestnut Coffeecake
Chocolate Chestnut Coffeecake is a dense orange vanilla coffeecake with chocolate chestnut filling and crumb topping- perfect for the holidays.
Servings: 12
Ingredients
- ½ cup 1 stick unsalted butter; room temperature
- 2 cups all-purpose flour plus more
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup sugar
- 2 large eggs; room temperature
- 1 cup sour cream or plain yogurt
- 1 teaspoon vanilla extract
- ¼ - ½ teaspoon orange extract I like it subtle
- Chocolate Chestnut filling
- Crumb Topping
Instructions
- Preheat oven to 350° F.
- Butter pan.
- Using an electric mixer, beat sugar and ½ cup butter until light and fluffy (2-3 minutes).
- Add eggs one at a time, beating to blend between additions.
- Beat in sour cream and vanilla.
- Add baking powder, baking soda, and salt.
- Mix well.
- Add 2 cups flour and mix until just combined.
- Scrape half of batter into prepared pan.
- Sprinkle chestnut filling over.
- Top with remaining batter, then crumb topping.
- Bake cake until top is golden brown and a cake tester inserted into the center comes out clean, 20-30 minutes (for the minis- it will be much longer in a 9x5).
- Transfer pan to a wire rack and let cake cool before unfolding.
- Slice and serve with lots of coffee.
Notes
Cake can be baked ahead. Wrap in foil and refrigerate. Serve room temperature. (I think the texture improves. It becomes more dense, which I like. You could also wrap tightly and store at room temperature for one day to keep it lighter.)
1 9”x5” coffee cake, or 4 minis which make great gifts and are also good for portion control. Adapted from Nico Osteria
1 9”x5” coffee cake, or 4 minis which make great gifts and are also good for portion control. Adapted from Nico Osteria