Chocolate Chunk Coffee Cake
Indulge in the ultimate breakfast treat with this decadent Chocolate Chunk Coffee Cake, a delightful fusion of rich semi-sweet chocolate and a tender, buttery crumb. This irresistible cake boasts a moist, sour cream-infused base, creating a delicate balance of sweetness and tanginess, while the generous sprinkle of cinnamon-sugar topping adds an aromatic spice and a touch of crunch. Perfectly portioned for 12 servings, this easy-to-make dessert comes together in under an hour, making it ideal for weekend brunches, coffee dates, or special gatherings. Serve it warm with a dusting of powdered sugar and pair it with your favorite cup of coffee or tea for a truly comforting, crowd-pleasing treat!
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Recipe Information
Ingredients
- 2.25 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup brown sugar
- 1 cup unsalted butter
- 2 teaspoons baking powder
- 0.25 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup sour cream
- 3 large eggs
- 2 teaspoons vanilla extract
- 1.5 cups semi-sweet chocolate chunks
- 1 teaspoon ground cinnamon
- 0.25 cup powdered sugar (optional, for dusting)
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 bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a separate large mixing bowl, cream the butter, granulated sugar, and brown sugar together until light and fluffy. This should take about 3-4 minutes using an electric mixer.
Add the eggs to the butter mixture one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, and mix until just combined. Avoid overmixing to keep the cake tender.
Fold the chocolate chunks into the batter gently using a spatula.
Pour the batter into the prepared baking dish, spreading it out evenly with a spatula.
In a small bowl, mix together the remaining brown sugar and ground cinnamon. Sprinkle this mixture evenly over the top of the batter to create the crumb topping.
Bake the cake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean.
Allow the coffee cake to cool completely in the pan on a wire rack. If desired, dust the top with powdered sugar before serving.
Slice into squares and enjoy with a hot cup of coffee or tea!
Nutrition Facts
Calories |
4909 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 229.5 g | 294% | |
| Saturated Fat | 135.8 g | 679% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 921 mg | 307% | |
| Sodium | 2802 mg | 122% | |
| Total Carbohydrate | 691.0 g | 251% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 442.7 g | ||
| Protein | 64.1 g | 128% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 626 mg | 48% | |
| Iron | 24.7 mg | 137% | |
| Potassium | 1661 mg | 35% | |
*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.
