Double Chocolate Coffee Cake by Rose Reisman

I see a lot of recipes on Instagram. Usually, I save them on my phone where they reside in perpetuity. However, this chocolate coffee cake recipe posted on Instagram by Canadian icon Rose Reisman looked pretty good and I was having guests, so I decided to try it out. As per many coffee cake recipes, it contains sour cream and cinnamon. The consensus was, this cake is a an Instagram winner.

Ingredients:

• 1/2 cup oil
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 2 eggs
• 1 cup sour cream or yogurt
• 1/4 cup cocoa powder
• 1 and 1/4 cup all purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/8 tsp salt
• 1/2 cup semi-sweet chocolate chips

Topping:

• 2/3 cup brown sugar
• 1 tbsp flour
• 1 tsp. cinnamon 
• 2 tbsp. oil
• 3/4 cup chocolate chips

Methods:

Preheat oven to 350 degrees F.

Mix together the sugars, oil, eggs and sour cream. Then mix in the dry ingredients and chocolate chips.

Poured the batter into an oiled 9 inch springform pan. Mix together the topping ingredients, then spread evenly over the top of the batter. Bake the cake for 35 to 40 minutes. 

If you happen to use a smaller tin, make sure that you bake the cake as long as it takes to have a toothpick inserted into the cake come out clean. 

Almond Rhubarb Coffee Cake

My friend Julie made this delicious moist coffee cake using rhubarb from her garden. Nothing says an Ontario summer is on its way like something made with fresh rhubarb.

Ingredients: 

• 2 ½ cups all-purpose flour 
• 1 teaspoon salt 
•  1teaspoon baking soda 
•  1 ½ cups packed brown sugar
•  ⅔ cup vegetable oil 
•  1 large egg 
•  1 teaspoon vanilla extract
•  1 cup milk 
•  1 ½ cups rhubarb, chopped 
•  ½ cup sliced almonds 

 Streusel Topping: 

•  ⅓ cup white sugar 
•  1 tablespoon butter, melted
•  ¼ cup sliced almonds 

Methods: 

Preheat the oven to 350 degrees F (175 degrees C). 

Grease two 9-inch round cake pans.  

Combine the flour, salt, and baking soda together in a medium bowl. Beat the brown sugar, oil, egg, and vanilla with an electric mixer in a large bowl until smooth. Add the flour mixture and milk, alternately, and combine. Stir in the rhubarb and 1/2 cup almonds until incorporated. Pour the batter into the prepared pans. 

To make the struesel, mix the white sugar and melted butter together with a fork in a small bowl, then stir in 1/4 cup almonds and sprinkle over the batter. 

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes.

Original recipe from www.allrecipes.com