Crunchy Coffee Cake

 

My family really liked this coffee cake, it’s not to sweet and it has a really nice texture. I’ll be making this recipe a lot!

Crunchy Coffee Cake

1 16 oz package hot roll mix*

1 cup oats, quick or old fashioned

1/4 teaspoon salt

3/4 cup milk

1/2 cup butter

1/2 cup sugar

3 eggs

1/2 cup chocolate chips

Topping

1/2 cup flour

1/4 cup oats

1/2 cup brown sugar

1/2 cup butter

1/2 cup chocolate chips

Spray a 12 cup bunt pan or a 10 inch tube pan with Pam. In a bowl whisk all the dry ingredients for the cake.

In a small bowl heat the milk and the butter in the microwave for 2-3 minutes, until butter is melted and milk is at about 120 degrees. If it is to warm let it cool to 120 degrees. Add the milk and the eggs to the dry mixture and beat with a wooden spoon until well mixed. Add the chocolate chips and mix. Spoon into the prepared pan. Whisk the dry ingredients for the topping. Cut in the butter with a pastry blender. Mix in the chocolate chips. Sprinkle over the batter. Cover with plastic wrap and let it rise in a warm place until double, 40-60 minutes.

Heat oven to 350. Bake Coffee cake for 45-50 minutes, or until a pick comes out clean. Cool for 10 minutes. Remove from pan topping side up and cool on a wire rack. Cool Completely before serving.

*If you don’t have a hot roll mix use~

3 cups flour

2 1/4 oz packages quick rising yeast

1 1/2 teaspoons salt

Whisk all the ingredients together.