Chocolate Chip Coffee Cake -

5 from 4 votes

Chocolate Chip Coffee Cake

This Chocolate Chip Coffee Cake is soft and tender, and it's topped with an amazing brown sugar + cinnamon streusel. Oh, and it's packed with chocolate chips, too!

Prep Time20

Cook Time1 30

Total Time1 50

Course: Breakfast, Brunch, Dessert

Cuisine: American

Keyword: chocolate, chocolate chip, coffee cake

Servings: servings

Calories: 452kcal

Author: David

Ingredients

For the Streusel

3 Tbsp granulated sugar
¼ cup brown sugar
1¼ tsp cinnamon
½ tsp ground ginger
pinch salt
6 Tbsp unsalted butter melted
1¼ cups all-purpose flour
⅓ cup semi-sweet chocolate chips
{optional} ⅓ cup chopped walnuts

For the Coffee Cake

2½ cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1¼ cups granulated sugar
¼ cup brown sugar
¾ cup unsalted butter room temperature
3 large eggs room temperature
2 tsp vanilla extract
1 tsp lemon juice
1¼ cups sour cream
1 cup semi-sweet chocolate chips
{optional} ½ cup chopped walnuts

Instructions

For the Streusel

Using a medium bowl, add sugars, cinnamon, ginger and salt; stir until well combined.
Add the melted butter; stir until well combined.
Add the flour, chocolate chips and walnuts; stir until well combined. Set mixture aside.

For the Coffee Cake

Preheat oven to 350°F.
Grease and flour (or spray with nonstick cooking spray) a 9”x3” round cake pan. Set pan aside. (See note below.)
Using a medium bowl, add the flour, baking powder, baking soda and salt; stir until well combined. Set mixture aside.
Using a stand mixer fitted with the paddle attachment, cream together the sugar, brown sugar and butter until light and fluffy (~2-3 minutes on medium speed).
Add eggs, one at a time, mixing after each addition.
Add vanilla, lemon juice and sour cream; mix on low speed until well combined.
Add dry ingredients (from above) to the bowl; mix on low until just combined.
Add chocolate chips and {optional} walnuts; mix on low speed until just combined.
Transfer batter into prepared 9”x3” pan.
Crumble streusel on top of batter.
Bake at 350°F for 45 minutes.
Tent the top of the cake with a piece of tin foil to prevent the streusel from burning. Continue baking for another 40-50 minutes, or until a toothpick inserted into cake comes out mostly clean.
Place cake on a wire rack for at least 30 minutes before slicing.

Notes

It’s important to use a deep cake pan for this cake. (I actually used a 9”x3” springform pan.) If you don’t have a deep pan, then you can split the batter into two smaller pans and reduce the overall baking time.

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