Teresa's Recipes
Chocolate Chip Coffee Cake
Indulge in this rich and moist chocolate chip coffee cake, a delightful fusion of sweet chocolate and warm spices, making it the perfect companion for your morning coffee or an afternoon treat. With its tender crumb, buttery layers, and a crunchy cinnamon-sugar topping, this cake is not just a dessert; it's a celebration of flavor that has roots in American baking traditions dating back to the early 19th century. The coffee cake, often enjoyed alongside a cup of coffee, symbolizes hospitality and warmth, inviting friends and family to gather around the table.
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1/2 teaspoon Salt
- 1/2 cup, softened Unsalted butter
- 1 cup Granulated sugar
- 1/2 cup Brown sugar
- 1 teaspoon Cinnamon
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 1 cup Sour cream
- 1/2 cup Milk
- 1 cup Semi-sweet chocolate chips
Dietary Notes
- Servings: 10
- Dish Type: Dessert
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Calories: 320
- Fat: 15g
- Carbs: 45g
- Protein: 5g
- Sodium: 180mg
- Sugar: 25g
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan with butter or non-stick spray.
- In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
- In a large bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-5 minutes.
- Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Add the vanilla extract and mix well.
- Gradually add the dry ingredient mixture to the wet ingredients, alternating with the sour cream and milk. Begin and end with the flour mixture, mixing until just combined. Avoid over-mixing.
- Gently fold in the chocolate chips using a spatula until evenly distributed.
- In a small bowl, mix together the brown sugar and cinnamon for the topping.
- Pour half of the batter into the prepared cake pan and sprinkle with half of the brown sugar mixture. Spread evenly.
- Pour the remaining batter on top and sprinkle with the rest of the brown sugar mixture, ensuring an even layer.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Serve warm or at room temperature, and enjoy with a cup of coffee or tea.
Tips
- For an extra touch, you can add chopped nuts (like walnuts or pecans) to the batter or sprinkle them on top.
- This cake can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- To make it even more indulgent, serve slices with a dollop of whipped cream or a scoop of vanilla ice cream.