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Chocolate Chip Coffee Cake Recipe

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4.2 from 6 reviews

This classic Chocolate Chip Coffee Cake is a delightful treat perfect for breakfast, brunch, or dessert. Featuring a tender, moist crumb studded with mini chocolate chips and topped with a buttery cinnamon streusel, this cake combines comforting flavors and textures that everyone will love. Easy to prepare and baked to golden perfection, it’s sure to become a favorite in your household.

  • Total Time: 1 hour 5 minutes
  • Yield: 12 servings

Ingredients

Topping

  • ¾ cup (153 g) packed light brown sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup (1 stick, 113 g) unsalted butter (melted)
  • 1 ¼ cups (150 g) all-purpose flour (spooned and leveled)

Dry Ingredients

  • 2 cups (240 g) all-purpose flour (spooned and leveled)
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (170 g) mini chocolate chips

Wet Ingredients

  • ½ cup (1 stick, 113 g) unsalted butter (softened to room temperature)
  • ½ cup (100 g) granulated sugar
  • ½ cup (107 g) packed light brown sugar
  • 2 large eggs (room temperature)
  • 2 teaspoons vanilla extract
  • 1 cup (227 g) sour cream (room temperature)

Instructions

  1. Prep oven and pans: Position rack to center of oven and preheat to 350°F (180°C). Grease a 9×9-inch pan with butter or non-stick cooking spray to prepare for baking.
  2. Make the topping: In a medium bowl, whisk together the brown sugar, cinnamon, and salt until evenly combined. Add the warm melted butter and stir with a wooden spoon or spatula until blended. Add the 1 ¼ cups flour and toss with a fork until moist clumps form; the mixture should look slightly wet. Set aside the streusel topping.
  3. Combine dry ingredients: In a small bowl, whisk the 2 cups flour, baking powder, baking soda, and salt together. Stir in the mini chocolate chips evenly. Set this flour mixture aside.
  4. Cream butter and sugars: Using an electric mixer in a large bowl, cream the softened butter with granulated sugar and light brown sugar until light and fluffy, about 2 minutes, ensuring sugars are fully incorporated.
  5. Add wet ingredients: Add eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as necessary. Add vanilla extract and mix to combine.
  6. Alternate dry with sour cream: Add the flour mixture and sour cream alternately in three additions to the batter, starting and ending with the flour mixture. Mix just until combined after each addition to maintain cake tenderness.
  7. Assemble the cake: Spread half of the batter evenly in the prepared pan. Sprinkle half of the brown sugar topping over the batter. Add the remaining batter on top and then finish with the remaining streusel topping.
  8. Bake: Place the pan in the oven and bake for 40-50 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean. Remove from oven and allow to cool before slicing and serving.

Notes

  • Room temperature ingredients help create a smooth batter and ensure even baking.
  • Use fresh baking powder and baking soda for the best rise and texture.
  • For a nutty crunch, toasted walnuts or pecans can be added to the topping mixture.
  • If mini chocolate chips are unavailable, regular-sized chips can be chopped for similar effect.
  • Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness.
  • Author: Monica
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://monicarecipes.com/chocolate-chip-coffee-cake-recipe/