Chocolate Chip Coffee Cake (Print Format)
Soft cake baked with chocolate chips and a crunchy cinnamon streusel, delicious for breakfast or brunch gatherings.
# Ingredients:
→ Streusel Topping
01 -
5 tablespoons unsalted butter, cold and cubed
02 -
3/4 cup light brown sugar
03 -
1/2 cup all-purpose flour
04 -
1/4 teaspoon fine sea salt
05 -
1/4 teaspoon ground cinnamon
06 -
1/2 cup walnuts or pecans, finely chopped
07 -
1 cup semisweet chocolate chips
→ Batter
08 -
2 cups all-purpose flour
09 -
1/2 cup light brown sugar
10 -
1/4 cup granulated sugar
11 -
1 teaspoon baking powder
12 -
1/2 teaspoon baking soda
13 -
1/2 teaspoon fine sea salt
14 -
1/2 teaspoon instant espresso powder (optional)
15 -
8 ounces sour cream, at room temperature
16 -
2/3 cup neutral oil (such as vegetable or avocado oil)
17 -
1/4 cup whole milk, at room temperature
18 -
2 large eggs, at room temperature
19 -
1 teaspoon vanilla extract
20 -
3/4 cup semisweet chocolate chips
# Steps:
01 -
In a medium bowl, mix together the cold, cubed butter, 3/4 cup light brown sugar, 1/2 cup flour, 1/4 teaspoon salt, and 1/4 teaspoon cinnamon. Use a fork or pastry cutter to blend until the mixture resembles coarse crumbs. Stir in the chopped walnuts or pecans and 1 cup chocolate chips. Set aside.
02 -
In a large bowl, whisk together 2 cups flour, 1/2 cup light brown sugar, 1/4 cup granulated sugar, baking powder, baking soda, 1/2 teaspoon salt, and optional espresso powder.
03 -
In a separate bowl, whisk together the sour cream, oil, milk, eggs, and vanilla extract until smooth and creamy.
04 -
Pour the wet ingredients into the dry ingredients and gently fold together with a spatula or wooden spoon just until no streaks of flour remain. Be careful not to overmix.
05 -
Gently fold in 3/4 cup chocolate chips. The batter will be thick.
06 -
Preheat oven to 350°F (175°C). Grease a 9x9-inch pan. Spread half the batter evenly into the pan, sprinkle half the streusel topping over it, then spoon the remaining batter on top, gently spreading it. Top with the rest of the streusel.
07 -
Bake for 40–45 minutes or until a toothpick inserted into the center comes out mostly clean (a few melty chocolate streaks are fine). If the top is browning too fast, loosely tent with foil.
08 -
Allow the cake to cool in the pan for 15–20 minutes. Cut into squares, serve warm or at room temperature, and enjoy!
# Tips:
01 -
Leftover Chocolate Chip Coffee Cake stays moist for up to three days at room temperature when covered tightly. For longer storage, refrigerate for up to five days or freeze for up to three months.