S’mores Coffee Cake

Nothing captures the feeling of long summer nights and cozy campfires like the ooey gooey goodness of s’mores.  Labor Day may mark the symbolic end of summer, but the classic taste of a s’more is worth enjoying year round.  So we’re trilled to share a tempting new recipe that is s’more inspired and outrageously delicious.  It comes to us from Susan Whetzel, author of The S’mores Cookbook.  A drool-worthy book filled with oodles of s’more desserts perfect for any time of year.  Susan’s book is the ultimate for s’mores lovers and covers everything from s’mores stuffed french toast to a s’mores cheesecake recipe, elevating this classic sandwich cookie to a whole new level of awesome.  And today we’re sharing a little slice of this marshmallow and chocolate-covered heaven.  S’mores Coffee Cake!

A traditional coffee cake gets a serious upgrade with a cake base featuring graham cracker crumbs and a filling packed full of brown sugar and chocolate chips.  It wouldn’t be complete without a drizzle of marshmallow syrup, generously poured over the top.  Grab your fork because we’re diving into this sticky-sweet treat.  It’s time to treat yourself to a little s’more of this cake!

“Thanks to the multiple layers and the dripping marshmallow, this cake is a visual and delectable delight. It’s a wonderful and welcome addition to your morning cup of coffee.”  ~ Susan Whetzel from The S’mores Cookbook

S’MORES COFFEE CAKE
a recipe by Susan Whetzel from The S’mores Cookbook

For the Cake

• 2½ cups all-purpose flour
• ½ cup graham cracker crumbs
• ¾ cup sugar
• ½ cup light brown sugar
• ½ cup butter, softened
• ¾ cup milk
• ¼ cup heavy whipping cream
• 2 large eggs
• 1 tablespoon baking powder
• ¼ teaspoon salt

For the Filling

• ¼ cup butter, softened
• ¾ cup light brown sugar
• ¼ cup all-purpose flour
• 1½ cups chocolate chips
• 1 cup quick oats

For the Simple Marshmallow Syrup

• 1½ cups Marshmallow Fluff
• ¼ teaspoon vanilla extract
• 2 tablespoons boiling water

STEP 1:  Preheat the oven to 350°F.  Prepare a Bundt pan with nonstick cooking spray.  Set aside.

STEP 2:  To make the cake batter, combine the flour, graham cracker crumbs, sugars, butter, milk, cream, eggs, baking powder, and salt in the bowl of a stand mixer.  Beat on low to medium speed until nicely combined, about 2–3 minutes.

STEP 3:  To make the filling, in a separate bowl, combine the butter, sugar, and flour until crumbly; stir in the chocolate chips and oats.

STEP 4:  Pour half of the cake batter into the prepared Bundt pan, rapping on the counter to level. Top with half of the filling.  Repeat with the remaining batter, and lastly, the remaining filling.

STEP 5:  Bake for 50–60 minutes, until set.

STEP 6:  To make the marshmallow syrup, combine the fluff, vanilla and boilng water in a small bowl.  Pour syrup over the top once the cake is cooled.

 

Excerpted from The S’mores Cookbook by Suzan Whetzel, Copyright © 2013 by F+W Media, Inc. Used by permission of the publisher. All rights reserved.   Cover design by Sylvia McArdle.  Cover images by Bree Hester and Susan Whetzel.

 

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