Description
This Easy Chocolate Chip Coffee Cake is a moist, tender treat perfect for breakfast or dessert. The cake features a rich crumb topped with a cinnamon-sugar crumble and studded with chocolate chips for a delightful texture and flavor. Finished with a simple powdered sugar drizzle, this coffee cake is sure to please any crowd.
Ingredients
Scale
Crumble Topping
- 1 teaspoon cinnamon
- ¼ cup sugar
- â…“ cup brown sugar
- 4 tablespoons melted butter
Cake Batter
- 1½ cups flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 8 tablespoons unsalted butter, softened
- ¾ cup sugar
- 1 egg, room temperature
- ¾ cup sour cream, room temperature
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
- 2 teaspoons flour (for tossing chocolate chips)
Drizzle
- 1 cup powdered sugar
- 1 tablespoon milk
Instructions
- Make Crumble Topping: In a bowl, combine melted butter, cinnamon, sugar, and brown sugar. Mix until well blended, then refrigerate the mixture while preparing the cake batter to allow it to firm up.
- Prepare Oven and Pan: Preheat your oven to 350°F (175°C). Line a 9-inch round baking pan with parchment paper for easy cake removal and set aside.
- Mix Dry Ingredients: In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a medium bowl, cream the softened unsalted butter with sugar until the mixture is smooth and creamy. Take care not to overmix as this can toughen the cake.
- Add Egg: Add the room temperature egg to the butter-sugar mixture and mix until fully incorporated.
- Add Sour Cream and Vanilla: Stir in the sour cream and vanilla extract until the batter is smooth and homogeneous.
- Coat Chocolate Chips: Toss the chocolate chips with 2 teaspoons of flour in a small bowl to prevent them from sinking during baking. Set aside.
- Combine Mixtures: Add the dry ingredient mixture to the wet batter and stir well to combine. Then fold in the floured chocolate chips gently just until evenly distributed.
- Assemble and Bake: Spread the thick batter evenly into the prepared baking pan. Sprinkle the chilled crumble topping over the batter. Bake for 30-35 minutes or until a cake tester inserted into the center comes out clean.
- Cool: Remove the cake from the oven and allow it to cool for 15 minutes in the pan.
- Prepare Drizzle: Mix powdered sugar and milk together until you reach a drizzling consistency. Drizzle the icing evenly over the cooled coffee cake.
- Final Rest and Serve: Let the drizzle set for about 15 minutes before slicing the cake into squares. Serve and enjoy!
Notes
- Ensure ingredients like egg and sour cream are at room temperature for better batter consistency and cake texture.
- Coating the chocolate chips with flour prevents them from sinking to the bottom of the cake during baking.
- Do not overmix the batter to keep the cake tender and light.
- Use parchment paper in the baking pan to avoid sticking and facilitate easy cleanup.
- Adjust drizzle consistency by adding more powdered sugar or milk accordingly.
