Chocolate Chip Coffee Cake

by amy on 31 January 2012

When it comes to breakfast + brunch, I almost always choose a savory option over a sweet one. Show me a menu full of delicious-sounding pancakes + french toast? I’ll hop down to the omelettes + quiches, where I’ll choose something that sounds even tastier. There *is* one thing that can make me wander to the sweet side, though — a truly scrumptious coffee cake. This stems from my childhood, when my parents would start the weekend by picking up amazing New England bagels + my favorite breakfast treat — a sour cream chocolate chip coffee cake.

I hadn’t thought about that coffee cake in years, until I had some sour cream in the fridge to use up + stumbled across a sour cream coffee cake recipe. Suddenly, i remembered that treat from my childhood + had to recreate it. I found a recipe, gathered the ingredients, + was so excited that I couldn’t wait til the morning to make it, so I began baking it at 10 PM that evening. As it was baking, I knew i was onto something fab – it already smelled like that coffee cake I loved so much – I couldn’t wait to sample it.

So, how was it? Absolutely, positively delicious. I’ve eaten an insane amount of this coffee cake in the mere 3 days since I baked it. It makes for a delicious breakfast, a perfect afternoon snack, or a wonderful after-dinner sweet. The cake is buttery + flavorful, while the chocolate/ cinnamon-sugar ribbon is rich + decadent. And my favorite part? The divine cinnamon-sugar crumble topping, intermingled with cinnamon-sugar coated chocolate chips. Holy deliciousness! If you’re looking for a serious crowd-pleaser for your next breakfast or brunch, look no further!

Chocolate Chip Coffee Cake

makes about 9 servings, adapted from two peas + their pod

ingredients

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup butter, at room temperature
2 large eggs
1 cup sour cream
1 teaspoon vanilla extract
1 1/2 cups chocolate chips

cinnamon-sugar topping/filling:
1/2 cup granulated sugar
6 tablespoons brown sugar
2 teaspoons cinnamon

directions

preheat the oven to 350°. butter an 8-inch square baking pan + set aside.

in a medium bowl, whisk together the flour, baking powder, baking soda, + salt. set aside.

using an electric mixer or a stand mixer, cream together the butter + 1 cup sugar until fluffy, about 5 minutes. add in the eggs, one at a time, + beat until smooth. beat in the sour cream + vanilla extract. mix until well combined.

slowly add in the dry flour mixture. mix until just combined. in a separate small bowl, make the cinnamon-sugar topping/filling, by whisking together sugar, brown sugar, + cinnamon.

prepare the coffee cake: pour half the batter into the prepared cake pan, then sprinkle with half of the cinnamon-sugar mixture + half of the chocolate chips. spread the remaining batter over the filling, spreading gently. top with the remaining chocolate chips + cinnamon-sugar mixture.

bake until the top is golden + a toothpick inserted in the center comes out clean, about 40-50 minutes. cool to room temperature + serve.

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{ 57 comments… read them below or add one }

51 amy February 5, 2012 at 9:45 am

isn’t it insanely good?! i’m sooo glad you made it + loved it. it went insanely quick in our household, too – too delicious to eat just one slice! =)

52 Erin @ Texanerin Baking May 15, 2012 at 2:32 pm

I love sour cream coffee cakes! This one looks especially nice with the addition of chocolate chips. I’m happy you linked to this! I’ve bookmarked it. :)

53 Autumn March 3, 2013 at 11:45 am

I made this for co-workers with Peruvian Organic coffee from Cape Cod Coffee Roasters. Delicious and easy to put on a plate for work.

54 amy March 3, 2013 at 12:05 pm

Wonderful! And having grown up in Massachusetts (+ spent a lot of time in Cape Cod), I appreciate the Cape Cod coffee! =)

55 Colleen Nyborg May 8, 2013 at 8:10 am

I just made this and all I can say is that it turned-out perfectly! I made a gluten-free version. I used my own g-f flour mix (rice, potato, soy) and 1 tsp of xanthan gum instead of regular wheat flour. I didn’t have any sour cream so I followed a recommendation of another poster and used yogurt. All I had was vanilla yogurt and it was wonderful! Thank you!

56 amy May 8, 2013 at 10:15 am

That is so wonderful to hear, Colleen! It’s one of my all-time favorite coffee cake recipes (maybe even my #1) so I’m so glad you were able to make + enjoy a gluten-free version. =)

57 coffee machine reviews July 12, 2013 at 6:15 pm

Thanks for the good writeup. It in fact was once a enjoyment account it.
Look advanced to more brought agreeable from you!

By the way, how could we keep in touch?

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