Layers of soft, crumbly coffee cake with marshmallow and chocolate, topped with a toasty browned butter graham cracker crumble. Perfect for holiday baking.
Grab a large mixing bowl and add 1/2 cup of softened butter, 3 eggs, 3 tbsp of milk, 2 tsp of vanilla extract, 3/4 cup of granulated sugar, and 1/2 cup of whipped cream cheese (sour cream would work too!). Beat using a hand mixer until smooth. You could also use a whisk and some muscle! Then, mix in 1 & 1/2 cups of all purpose flour, 1/4 tsp of salt, 1/4 tsp of baking soda, 1 tsp of cinnamon, and 1 tsp of baking powder. In a greased 8 x 8 baking dish, pour 1/3 of the batter in and add a layer of marshmallow. Add another 1/3 with a layer of chocolate chips (about 1/2 cup). Then, pour the rest of the batter on top. In a small mixing bowl, crush 2 graham crackers (should yield about 1/4 a cup). Brown 1/4 cup of butter in a saucepan and add this to the bowl, along with 2 tbsp of coconut sugar. Mix and sprinkle on top. Bake on 350°F for 35-40 minutes on the middle rack (make sure to check with a toothpick to make sure it’s cooked through!). Serve topped with vanilla glaze (to make the glaze, mix 1/2 cup of powdered sugar, 2 tbsp of milk, and 1 tsp of vanilla).
