Chocolate Buttercrunch Coffee Cake
Indulge in the rich, buttery decadence of Chocolate Buttercrunch Coffee Cake, a delightful treat that perfectly blends tender layers of moist vanilla cake with a luscious, cinnamon-spiced buttercrunch topping. Crafted with semi-sweet chocolate chips, brown sugar, and optional toasted nuts, this cake boasts a crunchy caramelized texture that’s irresistibly sweet with a hint of warmth. Ideal for a cozy brunch, an afternoon snack, or a special dessert, this coffee cake is easy to prepare in under an hour, making it as practical as it is delicious. Serve it with a steaming cup of coffee or tea for the ultimate comforting pairing.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 0.5 cups unsalted butter, melted and cooled
- 0.75 cups whole milk
- 1 teaspoons vanilla extract
- 2 units large eggs
- 1 cup semi-sweet chocolate chips
- 0.5 cups brown sugar, packed
- 0.5 cups chopped toasted pecans or almonds (optional)
- 1 teaspoons ground cinnamon
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour an 8-inch square baking pan or line it with parchment paper.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt until evenly combined.
In a separate bowl, whisk together the melted butter, milk, vanilla extract, and eggs until smooth.
Gradually pour the wet ingredients into the dry ingredients, stirring gently with a spatula until just combined. Be careful not to overmix.
In a small bowl, mix the chocolate chips, brown sugar, chopped nuts (if using), and cinnamon to create the buttercrunch topping.
Pour half of the batter into the prepared baking pan, spreading it into an even layer.
Sprinkle half of the buttercrunch topping evenly over the batter.
Pour the remaining half of the batter gently over the topping, spreading it carefully to avoid disturbing the layers.
Sprinkle the second half of the buttercrunch topping over the top layer of batter.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan on a wire rack for at least 15 minutes before slicing.
Serve warm or at room temperature. Enjoy with a cup of coffee or tea!
Nutrition Facts
Calories |
551 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.9 g | 32% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 288 mg | 13% | |
| Total Carbohydrate | 78.2 g | 28% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 50.6 g | ||
| Protein | 7.7 g | 15% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 56 mg | 4% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 125 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
