Mini Chocolate Chip Coffee Cakes
I received a Nordic Ware Heritage Bundtlette Cake Pan from my mother with a note telling me that she was looking forward to seeing a recipe in the near future. Not too subtle of a hint but then again, I did get a very cool pan.
Our weather in South Florida has been vacillating between warm with sunshine and colder with clouds. The latter weather condition means that I am in the mood for something comforting. For me, coffee cakes are a ‘home’ type of cake; meaning that I do not order them when I am out but enjoy eating them at home. Mini Chocolate Chip Coffee Cakes take the traditional coffee cake and add a bit of pizzazz.
The bundlette pan holds four cups of batter and this recipe yields closer to five. Rather than reduce the quantities, I baked two Mini Chocolate Chip Coffee Cakes in 1/2 cup ramekins. I must admit I loved how they looked on the plate next to the swirly bundtlettes.
To ensure that the cakes came out of the pans intact, I buttered each bundtlette and ramekin and sprinkled them with turbinado sugar. When it was time to flip the baked cakes out of the pan, I found that a couple of good shakes did the trick. One Mini Chocolate Chip Coffee Cake did not release immediately but it came out as soon as I pulled it down with my finger. I used a small spatula to go around the edge of the ramekins and then the cakes came right out.
I am a huge cinnamon fan and created this recipe accordingly. If you do not love the taste of cinnamon, either reduce the amount used to 1/4 teaspoon or eliminate it completely.
Hopefully you have someone as fabulous as my mom to send you the Nordic Ware pan but if not, you can click on the link below and purchase your very own. I am sure you are going to love it as much as I love mine.
 
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| Mini Chocolate Chip Coffee Cakes | Print |
- 2-3 tablespoons unsalted butter, melted
- Turbinado sugar
- 1½ cups (7.05 ounces) all purpose flour
- 1 teaspoon (.10 ounces) baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon (.10 ounces) salt
- 12 tablespoons unsalted butter, softened
- 1 cup (7.55 ounces) sugar
- 2 eggs
- ½ cup (4.30 ounces) sour cream
- 1 teaspoons (.10 ounces) vanilla extract
- ¾ cup (5.5.0 ounces) miniature chocolate chips
- Preheat the oven to 325°. Butter six miniature bundlettes and two ½ cup ramekins and sprinkle with turbinado sugar. Set aside.
- Whisk together the flour, baking powder, cinnamon and salt. Set aside.
- Beat the butter and sugar together until creamy, scraping down the bowl as needed. Add the eggs, one at a time. Blend in half of the dry ingredients. Add the sour cream and vanilla. Blend in the remaining dry ingredients.
- Remove from the mixer and fold in the chocolate chips.
- Transfer the batter to a gallon size plastic freezer bag. Cut off a bottom corner and fill the prepared bundlettes and ramekins ¾ full with the batter. Place the ramekins on a small baking sheet.
- Bake at 325° for 25 minutes rotating the pans front to back and side to side.
- Remove from the oven and place on a cooling rack for 15 minutes.
- Invert the bundtlette pan onto a cooling rack. Remove the pan. Use a small spatula to go around the edge of the ramekins. Invert onto a cooling rack.
- Enjoy warm or cold.
