Chocolate Chip Coffee Cake Delight (Printer-Friendly)
Soft cake with chocolate chips and cinnamon-walnut crumb, ideal for breakfast, brunch, or a sweet snack anytime.
# List of Ingredients:
→ Streusel Topping
01 -
6 tablespoons unsalted butter, cold and cubed
02 -
1/2 cup light brown sugar, packed
03 -
2/3 cup all-purpose flour, sifted
04 -
1/4 teaspoon fine sea salt
05 -
1 1/2 teaspoons ground cinnamon
06 -
3/4 cup walnuts or pecans, coarsely chopped
07 -
1/2 cup semisweet chocolate chips
→ Cake Batter
08 -
2 cups all-purpose flour, sifted
09 -
1/2 cup light brown sugar, packed
10 -
1/2 cup granulated sugar
11 -
2 teaspoons baking powder
12 -
1/2 teaspoon baking soda
13 -
1/2 teaspoon fine sea salt
14 -
1 teaspoon instant espresso powder (optional)
15 -
1 cup full-fat sour cream
16 -
1/2 cup neutral oil (such as avocado or vegetable oil)
17 -
1/4 cup whole milk, at room temperature
18 -
2 large eggs
19 -
2 teaspoons pure vanilla extract
20 -
1 cup semisweet chocolate chips
# Preparation Steps:
01 -
Combine cold cubed butter, brown sugar, flour, salt, and ground cinnamon in a bowl. Mix using a fork or pastry blender until the mixture resembles coarse crumbs. Add chopped nuts and chocolate chips, tossing gently to blend.
02 -
In a large mixing bowl, whisk together sifted flour, brown sugar, granulated sugar, baking powder, baking soda, salt, and espresso powder until evenly combined.
03 -
In a separate bowl, whisk sour cream, oil, milk, eggs, and vanilla extract until the mixture becomes smooth and uniform.
04 -
Pour wet ingredients into the bowl of dry ingredients. Fold together gently using a spatula or wooden spoon until just combined and no streaks of flour remain. Do not overmix.
05 -
Gently fold in semisweet chocolate chips, taking care not to break them so chocolate pockets remain distinct in the finished cake.
06 -
Grease a 9x9-inch baking pan. Spread half the batter evenly into the pan. Scatter half the streusel topping over the batter. Spread the remaining batter over streusel and finish with the remaining streusel topping.
07 -
Preheat oven to 350°F (175°C). Bake cake for 40 to 45 minutes. Check doneness by inserting a toothpick in the center; it should come out with moist crumbs and melted chocolate, but not wet batter. If top browns too quickly, loosely tent with foil.
08 -
Let cake cool in pan for 15 to 20 minutes to allow the crumb to set. Slice into squares. Serve warm or at room temperature.
# Additional Suggestions:
01 -
Sour cream ensures an exceptionally moist crumb and keeps the cake fresh for several days.
02 -
The streusel can be customized with your preferred nuts or an additional handful of chocolate chips for a nut-free variation.
03 -
For best texture, avoid overmixing the batter and allow the cake to cool partially in the pan.
04 -
This cake freezes well; wrap individual slices tightly for longer storage.