Rose Reisman’s chocolate-chip crumb coffee cake recipe

Ingredients

• 1 cup cottage or ricotta cheese
• 1/3 cup oil
• 1 cup sugar
• 2 eggs
• 2 tsp vanilla extract
• 3/4 cup light sour cream
• 1 1/2 cups flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 cup semi-sweet chocolate chips

Cinnamon mixture

• 1/2 cup brown sugar
• 4 tsp cocoa powder
• 1/2 tsp cinnamon

Garnish

• Berries and melted white chocolate

Instructions

1. Preheat oven to 350°F (175°C). Spray a Bundt pan with vegetable oil and dust with flour.
2. Puree cottage or ricotta cheese until smooth.
3. In a large bowl, add oil, eggs, and sugar, and mix well. Add vanilla, pureed cheese, and sour cream, and mix well.
4. Add flour, baking powder, baking soda, and chocolate chips, and mix just until the flour is combined. Set aside.
5. In a small bowl, mix brown sugar, cocoa powder, and cinnamon.
6. Pour half the batter into the prepared Bundt pan. Sprinkle half the cinnamon mixture on top. Repeat with the remaining batter and cinnamon mixture.
7. Bake at 350°F (175°C) for 30-35 minutes or until a tester comes out dry.
8. When cool, invert the cake and drizzle with either melted white or semi-sweet chocolate.
9. Garnish with berries before serving.