Description
This Chocolate Chip Coffee Cake is a moist, tender cake loaded with semi-sweet chocolate chips and topped with a buttery cinnamon streusel. Perfect for breakfast, brunch, or an indulgent snack alongside your favorite coffee, this cake combines rich flavors with a crunchy topping for delightful texture in every bite.
Ingredients
Scale
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
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and lightly flour a 9-inch round or square baking pan to ensure the cake doesn’t stick.
- Prepare the Streusel Topping: In a small bowl, combine the flour, brown sugar, cinnamon, and salt. Add the cold butter pieces and use a pastry cutter or your fingers to blend the mixture until it forms coarse crumbs. Set aside for later use.
- Mix Dry Ingredients for Cake: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. This ensures even distribution of leavening agents and spices.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 3 minutes. This step adds air to the batter, contributing to a tender crumb.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture in batches, alternating with the sour cream. Start and end with the dry ingredients, mixing just until combined to avoid overworking the batter.
- Fold in Chocolate Chips: Gently fold the chocolate chips into the batter, distributing them evenly without deflating the mixture.
- Fill the Pan and Add Topping: Pour the batter into the prepared baking pan and smooth the surface evenly. Sprinkle the prepared streusel topping evenly over the batter.
- Bake the Cake: Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the cake’s top begins to brown too quickly, cover it loosely with foil during the last 10 minutes of baking to prevent burning.
- Cool and Serve: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve warm or at room temperature. Enjoy this delightful treat with your coffee!
Notes
- You can substitute sour cream with Greek yogurt for a slightly tangier flavor and added protein.
- Ensure the butter for the streusel is very cold to achieve the crumbly texture.
- If you prefer, use dark chocolate chips for a richer chocolate flavor.
- This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- To refresh leftover cake, warm slices briefly in the microwave or oven.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
