Chocolate Chip Coffee Cake
This Chocolate Chip Coffee Cake is a homemade coffee cake that is filled with sweet chocolate morsels and topped with a delicious cinnamon crumble topping.
Servings: 12 slices
Ingredients
Cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup butter room temperature
- 1 cup granulated sugar
- 2 large eggs
- 3/4 cup sour cream or plain greek yogurt
- 1/4 cup whole milk
- 1 cup semi-sweet chocolate chips
Crumble Topping
- 3 tablespoons butter
- 1/2 tablespoon ground cinnamon
- 1/2 cup all-purpose flour
- 1/2 cup light brown sugar packed
- 1/4 cup semi-sweet chocolate chips
Glaze
- 1/2 cup powdered sugar
- 1 - 2 tablespoons whole milk
- 1/4 teaspoon vanilla extract
Instructions
Cake
- Preheat oven to 350 degrees and grease a 9-inch square pan with nonstick baking spray.
- Add the 2 cups all-purpose flour, 2 teaspoons baking powder, and 1 teaspoon salt in a large bowl and whisk until combined. Set aside.
- In a separate bowl, add in the 1/2 cup butter and 1 cup granulated sugar. Using a hand mixer, beat on medium until creamed.
- Add the 2 large eggs, one at a time, and beat until incorporated.
- Add in the 3/4 cup sour cream or plain greek yogurt and 1/4 cup whole milkMix again until well combined.
- Add the dry ingredients slowly into the wet ingredients as you continue to beat with the hand mixer until combined.
- Fold the 1 cup semi-sweet chocolate chips into the batter with a spatula.
- Pour the batter into your prepared dish and prepare the crumble topping.
Crumble Topping
- Add the 3 tablespoons butter, 1/2 tablespoon ground cinnamon, 1/2 cup all-purpose flour, and1/2 cup light brown sugar together in a medium bowl. Using a pastry blender or food processor, blend until a fine crumble forms.
- Sprinkle the topping over the cake batter and top with the 1/4 cup semi-sweet chocolate chips.
- Bake for 35-45 minutes, until a toothpick comes out clean or with moist crumbs. Best served warm, but still very good after cooled.
- Store in an airtight container at room temperature.
Glaze
- Add the 1/2 cup powdered sugar, 1 - 2 tablespoons whole milk, and 1/4 teaspoon vanilla extract to a small bowl. Whisk to combine.
- Drizzle the glaze on top of the coffee cake.
Notes
Storage: Store covered or in an airtight container at room temperature for up to 5 days.
Nutrition
Calories: 433kcal | Carbohydrates: 61g | Protein: 5g | Fat: 19g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 306mg | Potassium: 241mg | Fiber: 2g | Sugar: 38g | Vitamin A: 388IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 3mg
