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A quick little coffeecake ~ made from scratch ~ with either regular sugar (and dark brown sugar in the topping) or both Splendas. There's sour cream plus cinnamon and dried orange peel and lots of chocolate chips in the cake ~ dried orange peel & cinnamon in the brown sugar topping too.
CHOCOLATE CHIP Sour Cream COFFEECAKE
Sugar or sugar-free
2 cups all-purpose flour…………….1/2 tsp. salt
1 tsp baking powder…………………1 tsp baking soda
1 cup granulated sugar or regular white Splenda (not baking blend)
1/2 cup (1 stick) unsalted butter, softened
2 large eggs……………………………1/2 tsp dried orange peel
1 cup sour cream……………………..1/2 tsp. cinnamon
2 tsp vanilla extract
1 cup semi-sweet chocolate chips (can be sugar-free)
Cinnamon Brown Sugar Topping:
1/2 cup dark brown sugar or 2 TB brown Splenda + 1 TB white Splenda
1 tsp ground cinnamon……………..2 TB flour
2 TB butter, melted…………………..1/2 tsp. dried orange peel
***
Preheat oven to 350. Line 9” square pan with parchment paper or spray with non-stick baking spray (containing flour) and set aside.
Whisk together flour, baking powder, baking soda, cinnamon and salt. Set aside.
Cream together butter and sugar/Splenda in electric mixer bowl until light and fluffy (about 2 minutes ~ it will change texture). Beat in the eggs one at a time, then stir in the vanilla extract and sour cream.
Gradually add dry ingredients to wet ingredients on low, mixing just until combined.. Fold in the chocolate chips. Spread the batter into the prepared baking pan.
In small bowl, mix together brown sugar/Splendas, cinnamon, flour, and melted butter. Sprinkle crumble topping evenly over the batter and spread over the top with the back of a small spoon.
Bake at 350°F for 30-40 minutes or until a toothpick inserted in the center comes out clean. Let cool on rack about 5-10 minutes before cutting.
CHOCOLATE CHIP Sour Cream COFFEECAKE
Sugar or sugar-free
2 cups all-purpose flour…………….1/2 tsp. salt
1 tsp baking powder…………………1 tsp baking soda
1 cup granulated sugar or regular white Splenda (not baking blend)
1/2 cup (1 stick) unsalted butter, softened
2 large eggs……………………………1/2 tsp dried orange peel
1 cup sour cream……………………..1/2 tsp. cinnamon
2 tsp vanilla extract
1 cup semi-sweet chocolate chips (can be sugar-free)
Cinnamon Brown Sugar Topping:
1/2 cup dark brown sugar or 2 TB brown Splenda + 1 TB white Splenda
1 tsp ground cinnamon……………..2 TB flour
2 TB butter, melted…………………..1/2 tsp. dried orange peel
***
Preheat oven to 350. Line 9” square pan with parchment paper or spray with non-stick baking spray (containing flour) and set aside.
Whisk together flour, baking powder, baking soda, cinnamon and salt. Set aside.
Cream together butter and sugar/Splenda in electric mixer bowl until light and fluffy (about 2 minutes ~ it will change texture). Beat in the eggs one at a time, then stir in the vanilla extract and sour cream.
Gradually add dry ingredients to wet ingredients on low, mixing just until combined.. Fold in the chocolate chips. Spread the batter into the prepared baking pan.
In small bowl, mix together brown sugar/Splendas, cinnamon, flour, and melted butter. Sprinkle crumble topping evenly over the batter and spread over the top with the back of a small spoon.
Bake at 350°F for 30-40 minutes or until a toothpick inserted in the center comes out clean. Let cool on rack about 5-10 minutes before cutting.
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