Coconut Chocolate Chip Coffee Cake

Name: Coconut Chocolate Chip Coffee Cake
Yield: Serves 8 - 10
Ingredients: 1 tablespoon, dry bread crumbs; 2 cups, unbleached all-purpose flour; 1 1/2 cups, packed light brown sugar, plus 2 tablespoons, (divided); 1 teaspoon, table salt; 10 tablespoons, unsalted butter ( 1 1/4 sticks), softened; 1 teaspoon, baking powder; 1/2 teaspoon, baking soda; 3/4 cup, buttermilk (or low-fat plain yogurt); 1 , large egg, at room temperature; 1 teaspoon, vanilla extract; 1 cup, chocolate chips (preferably miniature); 1 cup, sweetened shredded coconut; 1/2 cup, walnuts (or pecans), finely chopped

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Appears in Cook's Illustrated March/April 1995

Desserts or Baked Goods

Chocolate

Breakfast & Brunch

Cakes

SERVES8 - 10

TIME1½ hours, plus 2 hours cooling

WHY THIS RECIPE WORKS

The secret to our quick crumb coffee cake recipe was buttermilk, which thickened and enriched our batter. The batter itself had to be thoroughly beaten to aerate and emulsify the ingredients. A generous amount of crumb topping was the finis...

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