Chocolate walnut coffee cake
This soft, moist coffee cake is studded with chunks of chocolate and walnuts. A walnut brown sugar crumble adds a sweet and crunchy finish.
Equipment
- 1 medium mixing bowl
- 1 large mixing bowl
- 9in. x 5 in. loaf tin
Ingredients
Wet ingredients
- 1 cup (220g) vegetable oil
- 2 eggs
- 1 tsp vanilla extract
- 1 cup (240g) milk
Dry Ingredients
- 3/4 cup (150g) granulated sugar
- 3 cups (375g) all purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
Crumble
- 1/2 cup (100g) brown sugar
- 1/2 tsp ground cinnamon
- 2 tbsp (30g) unsalted butter
- 1/4 cup (30g) chopped walnuts
Fillings
- 1/4 cup (30g) chopped walnuts
- 3.5 oz (100g) chopped semi sweet chocolate
Instructions
- Preheat oven to 350°F and grease the baking tin
- Combine brown sugar, cinnamon, butter, and walnuts in a small bowl to create crumble.
- Mix wet ingredients – oil, milk, eggs, vanilla – in a medium mixing bowl
- Mix dry ingredients – all purpose flour, sugar, salt, baking powder – in a large mixing bowl
- Pour wet ingredients into dry ingredients and whisk until just combined. The batter should be quite sticky. Fold in chocolate and walnuts with a spatula.
- Pour batter into greased baking tin. Cover the top evenly with crumble.
- Bake for 50 - 55 minutes until a toothpick inserted in the center comes out clean. Let cool for 15 minutes before slicing and serving.
Notes
- You can use any kind of milk or milk substitute
- If you want to make muffins, use a 12 inch. muffin tray and bake for 25 - 30 minutes.