This easy, spur-of-the-moment coffee cake comes together in no time. It’s made from simple ingredients that dance together perfectly.
I call it rocky road cake because when you take it out of the oven, the surface is bumpy and uneven.
You’ll chop crisp, firm apples, and bittersweet chocolate and stir them into an egg-based batter, giving you a hefty cake that stays moist for days.
I like to add 3/4 cup of chopped walnuts or pecans into the batter for extra crunch.
You can bake it for a potluck, both for kids and adults, or just enjoy it with your afternoon cup of tea or coffee.
Looking for more one-bowl, easy-prep recipes? Check out these:
How often do you bake cake? Do you like to eat it for breakfast like me?
Tell me in the comments.Print
Easy coffee cake made with crisp apples and dark chocolate.
- 5 eggs
- 1½ cups packed brown sugar
- 1 cup vegetable oil, plus 1 tablespoon for the baking pan
- 2 cups unbleached, all-purpose flour
- 1 tablespoon cinnamon
- 1 teaspoon baking soda
- 3½ ounces dark chocolate (about one chocolate bar)
- 4 cups firm, peeled apples cut into ½-inch cubes (about 2 large or 3 medium apples)
- Powdered sugar for dusting
- Preheat the oven to 350 degrees and brush a rimmed, 9×13-inch baking pan with 1 tablespoon of the vegetable oil.
- In a large bowl, beat the eggs and mix in the sugar. Stir in the oil and add the flour, cinnamon, baking soda, chocolate and apples. Mix until combined.
- Pour the batter into the baking pan and spread evenly. Bake in the oven until a knife or cake tester inserted in the middle comes out clean, about 35–40 minutes.
- Let cool completely in the pan, and then slice. Dust with powdered sugar. The cake will keep in a cool place, tightly wrapped, for up to 3 days.
- Add 3/4 cup chopped walnuts or pecans to the batter in step 2.
- I used olive oil instead of vegetable oil a few times and didn’t taste a difference.