chocolate chip coffee cake
from morning til night, any time is the right time for a piece of chocolate chip coffee cake
I don’t think that my family ever had a brunch that didn’t include a coffee cake or two. Easter, Mother’s Day, First Communions, showers of all kinds. They all included coffee cake. Usually my great grandmother’s sour cream coffee cake.
To be honest, as a kid coffee cake wasn’t my favorite. Believe it or not it was the streusel; I didn’t like it at all. But when I got married, my mom gave me a collection of some of my family recipes. My great grandmother’s sour cream coffee cake was one of the first I made. Everyone loves it, and it even started growing on me. Now, I could not imagine not loving streusel.
With Easter just a few weeks away, Stella and I have been working on our brunch menu. Of course it has to include coffeecake, and since it is Easter, and we all know Easter and chocolate go hand in hand, I spruced up a classic.
This coffee cake has two layers of cinnamon streusel inside, a hefty dose of chocolate chips, crunchy streusel on top, and I substituted greek yogurt for the sour cream. I knew it was going to be delicious from the smell as it was baking, but one bite and I was in love.
Charlie wasn’t so sure. He loves the original, and really didn’t even want to try an updated version. But I convinced him to try a bite. One bite was all it took.
chocolate chip coffee cake
- for the streusel
- 3/4 cup flour
- 3/4 cup sugar
- 1/2 cup brown sugar
- 1 Tbsp cinnamon
- 2 Tbsp butter, cold
- 1 cup old fashioned rolled oats
- 1 cup chocolate chips
- for the cake
- 2 1/4 cups flour
- 1 cup sugar
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 4 eggs
- 1 1/2 cups plain Greek style yogurt
- 2 tsp vanilla
- 12 Tbsp butter, softened, cut into 12 pieces
- begin by making the streusel
- combine the flour, sugars, and cinnamon, remove 1 1/4 cups and set aside (this is for the streusel layers inside of the cake)
- place the remaining flour/sugar/cinnamon in the bowl of a food processor, add the oats and butter and pulse until the you have pebble size pieces of butter (this is for the top of the cake)
- to make the cake
- preheat the oven to 350 degrees
- spray a 9 x 13 cake pan with non-stick cooking spray
- in the bowl of a stand mixer combine the flour, sugar, baking powder, baking soda, and salt, add butter and mix on medium speed until butter is distributed throughout (about 1 minute)
- in another bowl whisk the eggs, yogurt, and vanilla
- reduce speed to medium-low, and add egg mixture slowly
- scrape down the sides of the bowl and increase speed to medium high until batter becomes fluffy and pale (another minute)
- pour 3 cups of batter into the pan, top with 1/2 cup chocolate chips and sprinkle with 3/4 cup of streusel without the butter added
- add another cup of batter, remaining chocolate chips, and remaining streusel without the butter
- top with the last of the batter and the oat+butter streusel
- bake for 40-50 minutes (a pick inserted in the center should come out clean)
- cool completely before cutting
- cake can be stored at room temperature covered tightly in foil (best eaten within 3 days)
Chocolate and cinnamon is a delicious combination. Breakfast, brunch, snack, or dessert, this cake is not only easy to make, it is a perfect anytime treat.
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