Description
Chocolate Chip Coffee Cake is a moist and fluffy cake with layers of sweet chocolate chips and a buttery, cinnamon-sugar crumb topping. It’s the ultimate breakfast treat or dessert, combining the richness of chocolate with the comforting texture of coffee cake.
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 semi-sweet chocolate chips (or milk chocolate if preferred)
- For the crumb topping:
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter, cold and cubed
- 1/2 cup chocolate chips (optional, for extra chocolatey crunch)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×9-inch square baking pan or a round cake pan.
- Make the crumb topping: In a medium bowl, combine the flour, brown sugar, cinnamon, and a pinch of salt. Add the cold, cubed butter and use a pastry cutter or your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs. Stir in the chocolate chips if using. Set aside.
- Prepare the cake batter: In a separate large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- Mix the wet ingredients: In another large bowl, beat together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition, followed by the vanilla extract.
- Combine the dry and wet ingredients: Alternately add the dry ingredients and the sour cream to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Stir in 1 cup of chocolate chips, being careful not to overmix.
- Assemble the cake: Pour the cake batter into the prepared baking pan and spread it out evenly. Sprinkle the crumb topping over the top of the batter, covering it completely.
- Bake the cake: Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs. The crumb topping should be golden brown.
- Cool and serve: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Serve warm or at room temperature. Optionally drizzle with a glaze or dust with powdered sugar.
Notes
Adding nuts: For extra crunch and flavor, add 1/4 cup of chopped nuts (walnuts or pecans) to the crumb topping.Different chips: Swap the chocolate chips for white chocolate, peanut butter chips, or even toffee bits for a unique flavor.Gluten-free version: Substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version.Storage: Store leftover coffee cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to 5 days.Freezing: Wrap the cake tightly in plastic wrap and aluminum foil, and freeze it for up to 3 months. Thaw at room temperature before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 26g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
