Chocolate Chip Streusel Coffee Cake
Indulge in the sweet, crumbly perfection of this Chocolate Chip Streusel Coffee Cake, a delightful treat that combines the rich flavors of mini chocolate chips with the buttery crunch of a cinnamon-infused streusel topping. Perfect for breakfast, brunch, or dessert, this moist and tender cake gets its irresistible texture from sour cream and its comforting flavor from a hint of vanilla. With a simple yet crowd-pleasing crumb topping made from brown sugar, cinnamon, and cold butter, this coffee cake bakes up golden and aromatic in under an hour. Serve it warm with a dusting of powdered sugar and a steaming cup of coffee or tea for an unforgettable moment of comfort and indulgence. Ideal for gatherings or lazy weekend mornings, this classic coffee cake is equal parts cozy and elegant.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup brown sugar, packed
- 0.75 cup unsalted butter, cold and cubed
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 cup sour cream
- 0.25 cup whole milk
- 2 units large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1 cup mini chocolate chips
- 2 tablespoons powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt.
Using a pastry cutter or your fingertips, cut in the cold cubed butter until the mixture resembles coarse crumbs. Reserve 1 cup of this mixture for the streusel topping.
To the remaining flour mixture, add the baking powder, baking soda, and cinnamon. Stir to combine.
In a separate medium-sized bowl, whisk together the sour cream, milk, eggs, and vanilla extract until smooth.
Add the wet ingredients to the dry mixture, stirring gently until just combined. Be careful not to overmix; the batter should be thick and slightly lumpy.
Fold in the mini chocolate chips until evenly distributed throughout the batter.
Pour the batter into the prepared baking dish and spread it evenly with a spatula.
To make the streusel topping, combine the reserved 1 cup flour mixture with the brown sugar and an extra 1/2 teaspoon of ground cinnamon. Mix well to form coarse crumbs, then sprinkle evenly over the batter.
Bake the coffee cake in the preheated oven for 40-45 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 at least 15 minutes before slicing.
If desired, dust the top with powdered sugar before serving for a decorative touch.
Enjoy warm or at room temperature with a cup of coffee or tea!
Nutrition Facts
Calories |
518 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.4 g | 33% | |
| Saturated Fat | 15.7 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 306 mg | 13% | |
| Total Carbohydrate | 67.3 g | 24% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 40.9 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 71 mg | 5% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 126 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.
