Chocolate Chip Coffee Cake with Bread Booster
- 1 coffee cake
- 1 hr 5 min
In a bowl, mix flour and booster together, remove one cup and set aside (keep both quantities)
Combine 1 cup flour, sugar, undissolved yeast, and salt in the bowl of a stand mixer. Stir to combine ingredients. Heat milk, water and butter until very warm (120o to 130oF) and add to the flour mixture.
Using the paddle attachment, beat for two minutes at medium speed, scraping bowl occasionally. Add eggs and one cup of flour mixture. Beat for two more minutes at high speed, scraping bowl occasionally. Stir in chocolate chips and remaining flour and booster mix to make a soft batter. Turn into a parchment lined 13 x 9 x 2-inch baking pan. Cover with a kitchen towel and let rise in a warm, draft-free place until doubled in size, about 35-40 minutes
Preheat oven to 400oF. While cake is rising make the chocolate nut topping. Cut butter into flour in a medium bowl until crumbly. Stir in sugar, cinnamon, chocolate chips, and pecans. When the cake dough has doubled in size top with chocolate nut topping and bake for 20 minutes or until done. Cool in pan for 10 minutes. Remove from the pan and cool on a wire rack.