- ¼ lb margarine or butter (1 stick)
- 1 cup sugar
- 2 eggs
- 2 cups flour
- 1 tsp. baking powder
- 1 cup sour cream
- 1 tsp. baking soda
- 1 tsp. vanilla
- ½ cup semi-sweet chocolate chips
- ½ cup dark brown sugar
- ½ cup chopped nuts
- 1 tsp. cinnamon
- Graham cracker crumbs
- 3 tsp. dry instant decaf coffee ground to a powder
- butterscotch chips
- fresh raspberries
- Cream butter and sugar.
- Beat in eggs until fluffy.
- Sift together flour, baking powder and baking soda.
- Add dry mixture to butter/sugar/eggs.
- Add in vanilla, sour cream and chocolate chips.
- If adding any other mix-ins, such as butterscotch chips or raspberries, fold in now.
- Grease 10 inch tube pan and coat with graham cracker crumbs.
- Spoon batter evenly into pan. It will form a shallow layer.
- Combine brown sugar, nuts, cinnamon, and decaf coffee
- press this mixture into the surface of the batter. I sometimes spoon half the batter, sprinkle half the cinnamon & sugar mixture into the pan, then the rest of the batter and then the last of the topping.
- Bake at 350 for 45 minutes to 1 hour.
- This coffee cake also works great baked in muffin or even mini muffin tins! Note that raspberries add more liquid, so if adding raspberries the baking time may be longer.
By Dinah Berch
Congregation Beth Shalom of the Blue Hills https://www.bethshalombluehills.org/
