Espresso Yogurt Chocolate Chip Coffee Cake
User Reviews
5
Espresso Yogurt Chocolate Chip Coffee Cake
Description
This coffee cake features a moist batter made by browning butter and combining it with Greek yogurt, pure maple syrup, eggs, espresso powder, and vanilla, lending complexity and moisture. The dry ingredients including flour, baking powder, baking soda, and salt come together with chocolate chips folded in. Its streusel topping blends flour, packed dark brown sugar, espresso powder, cinnamon, and melted butter, creating clumps of spiced crumble for texture and flavor contrast.
Baked in a prepared pan, this cake offers a tender crumb studded with melted chocolate bits and a crunchy, aromatic topping. A simple espresso glaze made with powdered sugar, espresso powder, milk or water, and vanilla finishes the cake with a touch of sweetness and additional coffee flavor. The overall result balances sweet, bitter, and spicy notes with a moist, dense crumb that holds up well for coffee break enjoyment.
It's ideal served sliced with coffee or tea. Variations such as using gluten-free flour or plant-based yogurt and butter are possible for diet preferences. The browned butter and espresso detail differentiate this from basic chocolate chip cakes.
Ingredients
- Streusel:
- 1 cup all-purpose flour 120 g
- ½ cup dark brown sugar packed, 107g
- 5 tablespoons butter salted, melted, 70g
- 1 teaspoon espresso powder
- 1 teaspoon cinnamon
- Wet Ingredients:
- ½ cup Greek yogurt plain or vanilla whole-milk, 112g, use vanilla if you want a sweeter cake
- ½ cup pure maple syrup 156g
- 2 egg large, at room temperature
- ¼ cup milk 50 g, any type; used unsweetened vanilla almond milk
- 1 tablespoon espresso powder
- 1 tablespoon vanilla extract
- 1 butter salted, 1/2 cup (84 g), stick form
- Dry ingredients and Mix-ins:
- 1 ¾ cup all-purpose flour 210g
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ¾ chocolate chips heaping cup (150 g
- For the espresso glaze:
- 1 tablespoon milk or warm water
- ¼ teaspoon espresso powder
- ½ cup powdered sugar 52g
- ¼ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Generously coat a 9-inch round springform pan with nonstick cooking spray, or line a 9-inch round cake pan or an 8 x 8 inch square pan with parchment paper.
- Make the streusel topping: in a medium bowl, mix the flour, brown sugar, espresso powder and cinnamon. Add the melted butter and stir together with a fork until it begins to form into crumbles and resembles clumps of wet sand. You may need to use your hands/fingers to form into nice thick “clumps.” Cover the bowl with plastic wrap and place in the fridge for later.
- Brown the butter: Add butter to a medium pot or saucepan and place over medium heat. The butter will begin to melt, crackle, and then eventually foam. Make sure you whisk constantly during this process. After a couple of minutes, the butter will begin to brown and turn a nice golden amber color on the bottom of the saucepan, this usually happens once it foams. Continue to whisk and remove from heat as soon as the butter begins to turn a golden amber brown color and give off a nutty aroma. Set aside to cool for 10 minutes.
- Prepare the wet ingredients: In a large bowl, whisk together the yogurt, maple syrup, eggs, milk, espresso powder, and vanilla extract until well combined, smooth, and creamy. Do not add the butter yet.
- Prepare the dry ingredients and mix-ins: In a medium bowl: whisk together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and use a wooden spoon to mix until just combined. Finally, gently stir the brown butter into the batter until smooth and well combined. Do not overmix. Lastly, fold the chocolate chips into the batter.
- Pour batter to the prepared pan and evenly spread. Sprinkle the top with all of the streusel topping.
- Bake the cake: Place cake in the oven until a tester comes out clean with just a few crumbs attached, 35 to 45 minutes. Allow the cake to cool for 30 minutes before glazing.
- Make the glaze: in a small bowl, whisk together the espresso and milk (or water) so the espresso dissolves. Next add in the powdered sugar and vanilla extract and mix until well combined. Drizzle the espresso glaze back and forth over the cake. Cut into 10-12 slices and enjoy it warm with a cup of coffee.
- To store: keep the coffee cake covered at room temperature for 1-2 days, then place it in the fridge covered for up to 1 week.
Notes
- For gluten-free version, substitute with a 1:1 gluten-free all-purpose flour blend.
- To make dairy-free, use plant-based yogurt and vegan butter; note that vegan butter can be melted but not browned.
- Ensure temperature and timing when browning butter to reach a golden amber without burning.
- Use dairy-free chocolate chips if preparing dairy-free to maintain flavor and texture.
User Reviews
Overall Rating
5
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