Today’s recipe is sponsored by GREEN & BLACK’S ORGANIC Chocolate and BlogHer. They craft the decadent 70% dark chocolate that makes this coffee cake so irresistible!
Nearly every Christmas since I was born, my grandparents have flown out from Arizona to spend a few days with us. Over the years, we’ve maintained almost all of our holiday traditions, which begin on Christmas Eve.
Christmas Eve actually marks my grandparents’ wedding anniversary, so to celebrate, we always drive nearly an hour away to our family’s favorite brunch spot. It’s a local restaurant known for its cozy cinnamon-orange spice tea and sky-high slices of blueberry streusel coffee cake.
Since they generally fly out only once a year, Grandma usually requests to visit at least two or three times throughout their stay. When the waiter stops by the table to scribble down our orders, she always replies, “I’d like the small fruit plate and the biggest slice of blueberry coffee cake you have, please!”
Grandma is one smart lady, and the sweet kitchen staff would honor her wish and ensured she received the tallest piece with the most streusel every time… So when the waiter turned to me, I learned to respond, “Would it be possible to have the second biggest slice of blueberry coffee cake please?” Everyone around the table, including the waiter, laughed the first time I asked!
After a nice dinner and Christmas Eve service at church, everyone tried to head to bed early to wait for Santa to arrive because all of the adults knew my brother and I would wake up before dawn to check! As soon as the clock struck 6, we bounded out to the family room in our PJs, but Grandma and Grandpa had almost always beat us to the fireplace and sat in cozy armchairs, reading the paper.
We opened the stockings first, which almost always contained a few pieces of chocolate, before tearing the wrapping paper off of the gifts underneath the tree. But before we could finish, Grandpa disappeared into the kitchen to bake his famous “Cowboy Coffee Cake” as our holiday breakfast treat to nibble on alongside that Christmas chocolate.
Yes, our family eats a lot of coffee cake during the holidays!
Since Grandpa’s age is beginning to catch up to him, I offered to be in charge of the holiday breakfast this year, and I plan on baking this Dark Chocolate Cranberry Coffee Cake to continue with the tradition, just with a little fruit and chocolate twist. Coming from a family of chocoholics, I doubt anyone will mind!
This easy recipe starts with whole wheat pastry flour. It has a similar texture to all-purpose flour but the same nutrition as regular whole wheat flour, making it perfect for baked goods that require a tender texture. White whole wheat flour is very similar and would be a great substitute.
This coffee cake only uses 1 tablespoon of butter in the batter, so the rest of the tender texture comes from my favorite ingredient in healthier baking: Greek yogurt! Greek yogurt provides the same moisture as extra butter or oil for a fraction of the calories, and it adds a little protein boost too.
We can’t forget the mix-ins! You’ll use fresh cranberries (or frozen work too!) and dark chocolate. Like I mentioned, my family is full of chocoholics, and Mom always stashes at least five different types of dark chocolate in the pantry. GREEN & BLACK’S ORGANIC 70% Dark Chocolate is one of our newest favorites because of its quality taste from fair trade certified and organic ingredients. Those bars never last long in our house, so I had to buy extras so I’d have enough to bake with!
And of course, my favorite part… The cinnamon streusel on top! This streusel recipe is easier than many traditional ones because you’ll stir in melted butter instead of cutting in cold, cubed butter. This trick requires less time, which means you’re that much closer to eating the coffee cake!
And then, after a trip to the oven…
Hello holiday breakfast!
| Dark Chocolate Cranberry Coffee Cake | | Print |
- for the topping
- ½ cup (60g) whole wheat or gluten-free* flour (measured correctly)
- 1 tsp ground cinnamon
- 1 tbsp (14g) unsalted butter, melted and cooled slightly
- 2 tbsp (30mL) maple syrup, room temperature
- for the cake
- 1 ¾ cups (210g) whole wheat pastry flour or gluten-free* flour (measured correctly)
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp salt
- 1 tbsp (14g) unsalted butter, melted and cooled slightly
- 2 large egg whites, room temperature
- 1 tbsp (15mL) vanilla extract
- ½ cup (120g) plain nonfat Greek yogurt
- ⅓ cup (80mL) pure maple syrup
- 6 tbsp (90mL) nonfat milk
- 1 ½ cups (160g) fresh whole cranberries
- 12 pieces (40g) GREEN & BLACK’S ORGANIC 70% Dark Chocolate, finely chopped
- Preheat the oven to 350°F, and lightly coat an 8”-square pan with nonstick cooking spray.
- To prepare the topping, stir together the flour and cinnamon. Thoroughly mix in the butter and maple syrup. Set aside.
- To prepare the cake, whisk together the flour, baking powder, baking soda, cinnamon, and salt in a medium bowl. In a separate bowl, whisk together the butter, egg, and vanilla. Mix in the yogurt, stirring until no large lumps remain. Stir in the maple syrup. Alternate between adding the flour mixture and the milk to the egg mixture, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.) Fold in the cranberries and dark chocolate.
- Spread the batter into the prepared pan, and sprinkle the crumb topping over the batter. (The crumb topping tends to clump, so try to break it up into small chocolate chip-sized pieces.) Bake at 350°F for 40-50 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for at least 10 minutes before slicing and serving.
The whole wheat pastry flour in the cake gives it a lighter texture and crumb. The topping doesn’t need that lighter texture, hence the regular whole wheat flour. You can easily substitute one for the other, if you desire. White whole wheat flour may be substituted as well.
For a gluten-free version, use the following: {for the topping} ½ cup (60g) millet flour; {for the cake} 1 cup (120g) millet flour, ½ cup (60g) tapioca flour, ¼ cup (30g) brown rice flour, and 1 ¼ teaspoons xanthan gum.
Coconut oil may be substituted for the butter in a pinch, although butter will yield a better texture in the crumb topping.
Any milk may be substituted for the nonfat milk.
{gluten-free, clean eating, low fat, low calorie}
GREEN & BLACK’S ORGANIC Chocolate was founded in 1991, and every product crafted since then has contained quality fairtrade organic ingredients. The company currently offers 10 delicious flavors, including bars of dark, milk and white chocolate. Check them out here; then tell me which is your favorite flavor in the comments for a chance to win a $100 cash equivalent gift card plus a GREEN & BLACK’S ORGANIC Chocolate prize pack!
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I havent made the recipie but it says that it is a coffee cake but there is no coffee in it?! – so it must just be a chocolate and crandberry cake ?
That’s correct — no coffee in this coffee cake! Breakfast “coffee cakes” are named because they’re meant to be served alongside coffee. It confused me throughout my entire childhood because I hated the taste of coffee, so I avoided my favorite restaurant’s blueberry coffee cake… Until I realized it was just plain cake batter with blueberries and cinnamon sugar streusel! And then I completely regretted avoiding it for so long! 😉 If you’re looking for a coffee-flavored cake, rather than a breakfast coffee cake, then I have a recipe here for coffee-flavored cake! I’d love to hear what you think if you try either recipe Chloe!