Cinnamon Coffee Crumble Cake

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Below is the recipe on the side panel of Chipits (Hershey's brand) coffee flavored chocolate chips. We discovered them in stores this week and they make a great coffee cake!

The recipe on the package was a great one, but I think the possibility of being able to use these in other recipes are endless as a cook's imagination.

TOPPING:

1/2 cup lightly packed brown sugar
1/4 cup each rolled oats and all-purpose flour
2 tsp ground cinnamon
1 cup CHIPITS Coffee Flavoured Chips

CAKE:

3/4 cup granulated sugar
1/2 cup softened butter
1 tsp vanilla extract
2 eggs
1 1/3 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp each baking soda and salt
1/2 cup buttermilk

Instructions

Preheat the oven to 350°F (180°C). Grease an 8-inch (20 cm) springform pan. (I used an 8x8 square baking pan)

Toss the brown sugar with the oats, flour and cinnamon. Measure out 1/4 cup (50 mL) of the mixture; set aside. Stir the coffee chips into the remaining crumb mixture.

Cake: Beat the granulated sugar with the butter and vanilla until fluffy. Beat in the eggs, one at a time. Stir the flour with the baking powder, baking soda and salt in a separate bowl. On low speed, alternately beat in the flour mixture and buttermilk, in two additions, until batter is smooth.

Spread the batter in the pan. Sprinkle the coffee chip crumb mixture evenly over the batter. Swirl with a knife until partially incorporated. Smooth the top; sprinkle with reserved crumb mixture. Bake for 50 minutes or until a tester inserted into the cake comes out clean. Cool for 20 minutes before removing the ring. Serve warm or at room temperature.

Makes 12 servings.