Chocolate Chip Coffee Cake
Indulge in the irresistible charm of Chocolate Chip Coffee Cake, where soft, buttery layers meet bursts of melty chocolate and a delightful crumb topping. Perfectly moist thanks to sour cream and a hint of whole milk, this cake strikes the ideal balance of richness and lightness. A fragrant blend of ground cinnamon and brown sugar in the crumb topping adds a warm, spiced depth to every bite. Easy to prepare, this delicious coffee cake is baked in a convenient 9x13-inch pan, making it the ultimate crowd-pleaser for brunches, special occasions, or a sweet afternoon treat. Pair it with your favorite coffee or tea, and savor a truly comforting, homemade dessert!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 0.75 cups unsalted butter (softened)
- 1 cups granulated sugar
- 0.5 cups brown sugar (packed)
- 2 eggs
- 2 teaspoons vanilla extract
- 1 cups sour cream
- 0.25 cups whole milk
- 1 cups semi-sweet chocolate chips
- 1 teaspoons ground cinnamon
- 0.75 cups crumb topping (all-purpose flour)
- 0.5 cups crumb topping (brown sugar, packed)
- 1 teaspoons crumb topping (ground cinnamon)
- 0.25 cups crumb topping (unsalted butter, melted)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x13-inch baking dish, or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.
Beat in the eggs one at a time, followed by the vanilla extract. Mix until well combined.
Mix in the sour cream and milk until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Fold in the chocolate chips gently using a spatula.
In a small bowl, prepare the crumb topping by combining the flour, brown sugar, cinnamon, and melted butter until the mixture resembles wet sand.
Spread half of the batter into the prepared baking dish, smoothing the top with a spatula.
Sprinkle half of the crumb topping evenly over the batter.
Spread the remaining batter over the crumb layer, followed by the remaining crumb topping.
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 let it cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Slice and serve the cake warm or at room temperature. Store leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
6327 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 294.9 g | 378% | |
| Saturated Fat | 181.9 g | 910% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 992 mg | 331% | |
| Sodium | 3299 mg | 143% | |
| Total Carbohydrate | 903.1 g | 328% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 592.1 g | ||
| Protein | 74.5 g | 149% | |
| Vitamin D | 4.9 mcg | 25% | |
| Calcium | 770 mg | 59% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 1024 mg | 22% | |
*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.
