By Eat More Chocolate Team Cake & Cupcakes, Smores Breakfast Baking
May 15, 2015
So moist and tender, this smores coffee cake is filled with chocolate chips and topped with a layer of ooey gooey toasted marshmallows.
Heat the oven to 375F.
Line an 11X7" baking pan with parchment paper. Set aside.
In a mixing bowl add the sugar, butter and oil. With the paddle attachment on, beat on low speed until combined.
Beat in the egg, scraping the sides of the mixing bowl with a spatula.
Alternately, stir in the flour, baking powder, baking soda, salt, graham crackers crumbs with the greek yogurt. Mix until just combined.
With a spatula, fold in the chocolate chips.
Spoon the cake batter into the prepared pan and bake in preheated oven for 25-30 minutes or until a toothpick comes out clean.
Remove the cake from the oven, arrange the marshmallows on top of it.
Place the cake under the broiler and bake for a few more seconds until the marshmallows are puffed and slightly brown. Keep an eye on the cake! It takes less than 1 minutes under the broiler!
If your oven does not have a broiler, remove the cake from the oven after 25 minutes, top with marshmallows and bake for an additional 5 minutes.
Let the cake cool slightly on a wire rack before cutting into pieces.
1/4 cup (56 grams) butter, room temperature
2 tablespoons grape seed oil
3/4 cup (150 grams) sugar
1 3/4 cup (210 grams) all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup graham crackers crumbs
1 cup greek yogurt
1 cup chocolate chips
12-14 big marshmallows, cut in half
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