Danish chocolate-streusel-swirled coffee cake

Danish chocolate-streusel-swirled coffee cake
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Category: desserts

Ingredients

Coffee cake:
1 package (2 ¼ teaspoons) active dry yeast
¼ cup (60ml) warm water, 105 to 115ºF (41 to 46ºC)
pinch of sugar + 6 tablespoons
12 tablespoons (168g) unsalted butter at room temperature
½ teaspoon salt
2 teaspoons vanilla extract, or ½ teaspoon ground cardamom – I used cardamom
3 large eggs
4 ½ to 5 cups (630 to 700g) unbleached all-purpose flour
1 cup (240ml) warm milk, 105 to 115ºF (41 to 46ºC)

Chocolate streusel:
2/3 cup (134g) sugar
¼ cup (35g) unbleached all-purpose flour
3 tablespoons (42g) cold unsalted butter, cut into bits
2 tablespoons unsweetened cocoa powder
1 teaspoon ground cinnamon
1 egg white, beaten until foamy
3 tablespoons sliced almonds – I used chopped hazelnuts

Preparation

Comments
Added 5 years ago by:
Charity Metcalf Charity Metcalf
     89 recipes
12 people cheffed this recipe
Tara NussbaumRhold-Yoj GoChristina MooreRose-Marie S. HarvilleStéph StéphLeslie Marie HolmesKristin Smith Keck TaylorTeri WindorskiStephanie Brooks HawkinsRacheal McAvoy MastersVicki F. DavisCharity Metcalf
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