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5045 R101

5045 Cocoa Nib Coffee Cake

5045 Cocoa Nib Coffee Cake

Preheat oven to 350 degrees. Butter a Bundt pan.

Coffee Cake Batter: In a medium bowl, whisk together flour, baking soda, French Grey 'Dried' Salt (Fine), and baking powder. Set aside. In a stand mixer, beat the butter, sugar, and brown sugar together until creamy. Add the eggs one at a time while the mixer is on medium low. Add the Vanilla Extract, scrape down the sides of the bowl, and then add the sour cream. With the mixer on low add the dry ingredients. Do not over mix.

Topping: In a food processor, add almonds, brown sugar, butter, Vietnamese "Saigon" Cinnamon, Ground Nutmeg, and French Grey 'Dried' Salt (Fine). Process until coarse crumbs are formed. Remove from food processor bowl and mix in the Cocoa Nibs by hand.

Cream Cheese Filling: In a food processor, mix cream cheese, butter, orange zest, sugar, and ½ cup of cake batter. Mix until smooth.

To build the cake: Add half of the cocoa nib crumble to the bottom of the Bundt pan. Next spoon in half the batter. In the center of the Bundt pan, spoon in the cream cheese filling (do not let it touch the sides of the pan). Next spoon in the remainder of the batter. Covering all of the cream cheese filling. Finish by adding the remaining half of the cocoa nib crumble.

Bake for 45 minutes. Allow to cool before removing from Bundt pan.

- 2 cups all-purpose flour

- 1 teaspoon baking soda

- ¾ teaspoon (4158) French Grey 'Dried' Salt

- ½ teaspoon baking powder

- ½ cup sugar

- ½ cup brown sugar

- 1 ½ sticks unsalted butter, softened

- 2 eggs

- 1 teaspoon Vanilla Extract

- 1 cup sour cream

Cream Cheese Filling

- 4 ounces cream cheese

- 1 tablespoon unsalted butter, softened

- ¼ teaspoon orange zest

- 2 tablespoon sugar

- ½ cup coffee cake batter


- ½ cup almonds

- ¼ cup brown sugar

- 2 tablespoons unsalted butter, melted

- 1 teaspoon (5045) Vietnamese "Saigon" Cinnamon

- ¼ teaspoon (5021) Ground Nutmeg

- ¼ teaspoon (4158) French Grey 'Dried' Salt

- ½ cup (5132) Cocoa Nibs

Cocoa Nib Coffee Cake

Coffee cake on the outside and a rich, creamy, cream cheese filling on the inside

Cocoa Nibs are made from the finest of cacao beans that are roasted and lightly crushed to make these fragmented pieces, perfect for infusing or using in baked goods.

More Information
SKU 5045 R101


Prep Time 30 Minutes
Cook Time 45 Minutes
Total Time 1 Hour 15 Minutes
Yield 16
Level Medium
Credits Chef Cindy Taffel & Photographer Robyn Handler
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