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Chocolate Chip Coffee Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 71 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Chocolate Chip Coffee Cake is a moist, tender cake topped with a buttery cinnamon streusel, perfect for breakfast or an afternoon treat. Featuring a rich combination of sour cream and chocolate chips, it’s a delightful blend of flavors and textures that pairs wonderfully with your morning coffee or tea.

Ingredients

For the Cake:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 1 cup chocolate chips (semi-sweet or milk chocolate)

For the Streusel Topping:

  • 1/2 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter, cold and cut into small pieces

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square baking pan to prevent sticking.
  2. Make the streusel topping: In a small bowl, combine flour, brown sugar, cinnamon, and salt. Add the cold butter pieces and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture forms coarse crumbs. Set aside.
  3. Mix dry cake ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
  4. Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar together for about 3 minutes until the mixture is light and fluffy.
  5. Add eggs and vanilla: Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
  6. Combine wet and dry ingredients: Gradually add the dry flour mixture to the wet ingredients in batches, alternating with the sour cream. Start and end with the dry ingredients, mixing gently after each addition until just combined.
  7. Fold in chocolate chips: Gently fold the chocolate chips into the batter ensuring they are evenly distributed.
  8. Pour batter and add topping: Pour the batter into the prepared pan and spread it evenly. Sprinkle the streusel topping evenly over the batter.
  9. Bake: Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top darkens too quickly, cover it loosely with aluminum foil for the last 10 minutes.
  10. Cool: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  11. Serve: Slice and serve warm or at room temperature. Enjoy with your favorite coffee or tea.

Notes

  • You can substitute the sour cream with Greek yogurt for a slightly tangier flavor and added protein.
  • Ensure the butter for the streusel topping is cold to create a crumbly texture.
  • Chocolate chips can be swapped for nuts like chopped pecans or walnuts for added crunch.
  • For a more intense cinnamon flavor, sprinkle an additional pinch on top before baking.
  • Store leftovers covered at room temperature for up to 2 days or refrigerate for up to a week.

Find it online: https://slsrecipes.com/chocolate-chip-coffee-cake-recipe/