Ingredients
Equipment
Method
Preparation Steps:
- In a bowl, combine the warm water, 2 tablespoons of sugar, and the packet of Fleischmann's RapidRise TM Yeast. Let it sit for about 5 minutes until frothy.
- In a large mixing bowl, combine the all-purpose flour, white whole wheat flour, and salt. Whisk together until well blended.
- In another bowl, whisk together the Mazola Corn Oil, egg, and 1 teaspoon of Spice Islands Pure Vanilla Extract. Once the yeast mixture is frothy, add it to the wet ingredients and mix well.
- Pour the wet mixture into the bowl of dry ingredients. Mix until just combined; do not overmix.
- In a separate bowl, mix together 1/3 cup all-purpose flour, 1/3 cup sugar, 1/3 cup brown sugar, and 1 teaspoon of Spice Islands Ground Saigon Cinnamon. Add the softened butter or margarine and mix until crumbly. Stir in the mini chocolate chips.
- Pour the batter into a greased 9-inch round cake pan. Evenly sprinkle the streusel topping over the batter.
- Cover the pan with a kitchen towel and let it rise in a warm place for about 30 minutes, or until it has doubled in size.
- Preheat your oven to 350°F (175°C). Once preheated, bake the coffee cake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a cooling rack. While it cools, prepare the glaze by whisking together 1 cup powdered sugar, 1 to 2 tablespoons of milk, and 1/2 teaspoon of Spice Islands Pure Vanilla Extract until smooth. Drizzle over the cooled cake.
Notes
- Store any leftover coffee cake in an airtight container at room temperature for up to 3 days.
- This cake is freezer-friendly! Wrap tightly in plastic wrap and aluminum foil for up to 3 months.
- To substitute, you can use canola oil instead of corn oil.