Chocolate Chip Coffee Cake
User Reviews
5
Chocolate Chip Coffee Cake
Description
The Chocolate Chip Coffee Cake blends common baking ingredients with a streusel topping made from melted butter, brown sugar, flour, cinnamon, salt, nuts, and chocolate chips. The cake batter itself incorporates sour cream, oil, milk, eggs, vanilla, and both granulated and brown sugars along with flour, leavening agents, and optional espresso powder for subtle complexity. Half the batter is spread in the pan, then topped with half the streusel before adding the remaining batter and streusel. This layering produces a rich, textured cake with moist crumb and crunchy, sweet topping.
The cake's flavor balances the bittersweetness of chocolate chips with the warmth of cinnamon and nuts, while the sour cream and oil keep the cake moist and tender. The optional espresso powder enhances the chocolate notes without making it taste like coffee. It is baked until set and golden, creating a sliceable coffee cake ideal for pairing with coffee or tea.
This cake is often served sliced for breakfast, brunch, or dessert, offering a combination of creamy, crunchy, and sweet textures. It also works well prepared in advance and stored covered for several days. Substituting full-fat yogurt for sour cream is possible without altering texture significantly.
Plain full-fat yogurt can be used as a substitute for sour cream if needed.
Ingredients
For the streusel:
- 5 tablespoons unsalted butter 71 grams
- 3/4 cup brown sugar light, 150 grams
- 1/2 cup all-purpose flour 64 grams
- 1/4 teaspoon salt fine sea salt
- 1/4 teaspoon ground cinnamon
- 1/2 cup walnuts finely chopped, or pecans
- 1 cup semisweet chocolate chips 170 grams
For the coffee cake:
- 2 cups all-purpose flour 254 grams
- 1/2 cup light brown sugar 100 grams
- ¼ cup granulated sugar 50 grams
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt fine sea salt
- 1/2 teaspoon instant espresso powder optional
- 8 ounces sour cream at room temperature
- 2/3 cup neutral oil such as vegetable or avocado oil
- 1/4 cup whole milk at room temperature
- 2 egg at room temperature, large
- 1 teaspoon vanilla extract
- 3/4 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F. Line an 8-inch square metal pan with parchment paper or foil and spray with nonstick cooking spray.
Make the streusel:
- In a medium microwave-safe bowl, place the butter and microwave until melted. Allow to cool until just warm (about 80°F). Add in the sugar, flour, salt, and cinnamon with a fork until thick. Mix in the nuts and chocolate chips. Mixture will be crumbly. Set aside.
Make the cake:
- In a large bowl, whisk together the flour, brown sugar, granulated sugar, baking powder, baking soda, salt, and espresso powder (if using). In a medium bowl, whisk together the sour cream, oil, milk, eggs, and vanilla until well combined. Make a well in the center of the dry ingredients, then pour in the wet ingredients. Gently stir until a few streaks of flour remain. Gently stir in the chocolate chips.
- Spoon just less than half of the batter into the prepared pan. Sprinkle with half of the streusel. Spread the remaining batter over the streusel. Sprinkle with the remaining streusel, gently pressing down into the batter.
- Bake about 48 minutes, or until the edges are lightly golden brown and the center is cooked through or a digital thermometer inserted into the center reads about 190°F. Cool until just warm or at room temperature before slicing and serving.
- Store inside an airtight container at room temperature for up to 2 days, or in the fridge for up to 3 days.
Notes
- Plain full-fat yogurt can be used as a substitute for sour cream if needed.
User Reviews
Overall Rating
5
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