Description
Delight in this moist and tender Chocolate Chip Coffee Cake, featuring a cinnamon-spiced streusel topping and rich chocolate chips throughout. Perfect for breakfast, brunch, or an afternoon treat, this cake combines a buttery crumb with sweet bursts of chocolate and a crunchy cinnamon streusel, baked to golden perfection.
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 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 and ensure easy removal of the cake.
- Make the streusel topping: In a small bowl, mix together the flour, brown sugar, cinnamon, and salt. Add the cold butter pieces and use a pastry cutter or your fingers to blend the butter until the mixture resembles coarse crumbs. Set this mixture 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 the spices and leavening agents are evenly distributed for a consistent texture.
- Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar together using an electric mixer or whisk until the mixture becomes light and fluffy, about 3 minutes. This aerates the batter, contributing to a tender crumb.
- Add eggs and vanilla: Beat in the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract until fully incorporated, creating a creamy base for the cake batter.
- Combine wet and dry ingredients: Gradually add the dry flour mixture to the wet ingredients, alternating with the sour cream. Start and finish with the dry ingredients, mixing gently until just combined to avoid overmixing which can toughen the cake.
- Fold in chocolate chips: Carefully fold the chocolate chips into the batter to distribute them evenly without deflating the mixture.
- Assemble the cake: Pour the batter into the prepared baking pan, spreading it evenly. Sprinkle the reserved streusel topping evenly over the batter to create a sweet, crunchy layer on top.
- Bake the cake: Bake for 35-40 minutes until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, loosely cover the cake with foil during the last 10 minutes to prevent burning.
- Cool the cake: Let the cake cool in the pan for 10 minutes to set, then transfer it to a wire rack to cool completely. This prevents sogginess and helps the flavors develop fully.
- Serve: Slice and serve the coffee cake warm or at room temperature. Enjoy the delicious combination of moist cake, chocolate chips, and cinnamon streusel with your favorite cup of coffee or tea.
Notes
- Use cold butter for the streusel topping to achieve a crumbly texture.
- Do not overmix the batter to keep the cake tender.
- If desired, substitute sour cream with Greek yogurt for a slightly different tang and texture.
- Leftover cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Chocolate chips can be swapped for chopped nuts or dried fruit for variety.
