A slightly spongier (but not in a bad way!) cinnamon and chocolate-strewn coffeecake lightened up with Greek yogurt.
Prep Time15 minutesmins
Cook Time50 minutesmins
Total Time1 hourhr5 minutesmins
Servings: 19x13 pan (~25 squares)
Calories: 188kcal
Ingredients
Cake:
4tablespoonsbutterat room temperature
2tablespoonscanola oil
1 1/3cupsgranulated sugar
3large eggs separated
1 1/2teaspoonsvanilla extract
2cupsGreek yogurtsee notes
1cupall-purpose flour
2cupswhite whole wheat flour
1teaspoonbaking powder
1 1/2teaspoonsbaking soda
3/4teaspoontable salt
Filling + Topping:
1 to 1 1/2cupssemi- or bittersweet chocolate chips or coarsely chopped chocolate bars
1/2cup100 grams granulated sugar
1teaspooncinnamon
Instructions
Preheat oven to 350°F. Butter a 9-x-13-inch baking pan. If not nonstick coated, cover the bottom with a rectangle of parchment paper. Set pan aside.
In a large bowl, cream butter and 1 1/2 cups sugar. Beat in oil, egg yolks and vanilla. Sift flour, baking soda, baking powder and salt together into a separate bowl. Alternately mix in Greek yogurt and then dry ingredients into butter mixture until both are used up and the batter is smooth and very thick. In a medium bowl, beat eggs whites until stiff, then fold into batter.
In a small dish, whisk together sugar and cinnamon for filling and topping.
Spread half the cake batter in the bottom of prepared pan. Sprinkle with half of cinnamon-sugar mixture and 1 cup of chocolate chips. Dollop remaining cake batter over filling in spoonfuls. Use a rubber or offset spatula to gently spread it over the filling and smooth the top. Sprinkle batter with remaining cinnamon-sugar and remaining chocolate chips. With the palm of your hand, ever-so-gently press the chocolate chips a bit into the batter. No need to submerge them, you just want to make sure they adhere bit.
Bake for 40 to 50 minutes, rotating halfway through, until a tester inserted into the center of the cake comes out clean.