Sour Cream Chocolate Chip Coffee Cake
Indulge in the irresistible charm of this sour cream chocolate chip coffee cake, a perfect fusion of moist, tender cake and rich, chocolaty layers. Featuring tangy sour cream for unparalleled softness, this treat is elevated with a luscious ribbon of cinnamon-spiced streusel sprinkled with crunchy pecans or walnuts. The added pop of semi-sweet chocolate chips provides bursts of sweetness in every bite, while the buttery crumble topping adds a delightful texture. Easy to prepare and ready in just about an hour, this coffee cake is ideal for breakfast, brunch, or dessert. Serve warm with a steaming cup of coffee for a truly comforting experience that's sure to please your taste buds. Perfect for holidays, gatherings, or just a casual indulgence, it’s the coffee cake recipe you'll turn to time and time again.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 cup chocolate chips
- 0.5 cup brown sugar
- 1.5 teaspoons ground cinnamon
- 2 tablespoons all-purpose flour (for streusel)
- 0.5 cup chopped pecans or walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x9-inch or 8x8-inch baking pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, use a hand mixer or stand mixer to cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
On low speed, alternately add the dry ingredient mixture and the sour cream to the butter mixture in three parts, beginning and ending with the dry ingredients. Mix until just combined—do not overmix.
Fold in the chocolate chips gently using a spatula.
In a small bowl, prepare the streusel topping by combining the brown sugar, cinnamon, flour, and chopped nuts (if using). Mix well.
Pour half of the batter into the prepared baking pan, spreading it evenly with a spatula.
Sprinkle half of the streusel mixture evenly over the batter.
Top with the remaining batter and spread it evenly. Sprinkle the remaining streusel mixture over the top.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the coffee cake to cool in the pan on a wire rack for at least 15 minutes before slicing and serving.
Serve warm or at room temperature, and enjoy!
Nutrition Facts
Calories |
429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.7 g | 28% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 261 mg | 11% | |
| Total Carbohydrate | 57.6 g | 21% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 38.4 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 57 mg | 4% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 149 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.
