Categories
cake

chocolate chip coffee cake

coffee cake 4

what makes a coffee cake a coffee cake? well, either it’s got coffee in it (this one doesn’t, but looking back, it would be a great idea. however i do have an upcoming recipe that contains coffee – prepare yourselves, it’s amazing), or, it’s just a cake that you eat with coffee, probably with breakfast or brunch. it’s usually spiced with cinnamon (check) and got a sort of streusel (check).

coffee cake 1

except this one is chock full of chocolate chips (A LOT of chocolate chips). the cake itself come out super light and fluffy and it couldn’t be simpler to make. this is a great cake to slice up into bite sized pieces for a brunch, or you could do what i do – get a giant glass of milk, a few forks and dig right into the pan.

coffee cake 5

coffee cake 2chocolate chip coffee cake
another recipe handed down from my mom, who’s made this more times than i can remember.

1 stick butter
1 1/2 cups sugar
1/3 cup brown sugar
2 eggs
1 cup sour cream
1 tsp vanilla
1 tsp water
2 cups flour
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
6 oz chocolate chips

1. mix 1/2 cup white sugar, brown sugar, cinnamon, chocolate chips.

2. cream butter, 1 cup white sugar, and eggs. add the sour cream, vanilla and water.

3. in a separate bowl, mix flour, baking powder and soda. combine into the wet ingredients.

4. pour half of the batter into a greased and floured 9×13 inch pan. sprinkle half of the cinnamon, sugar and chocolate chip mixture on the batter. pour in the rest of the batter and top with the rest of the cinnamon, sugar and chip mix.

5. bake at 350 F for 30 minutes. let it cool for at least an hour before cutting into it, or the chocolate chips will be too melty and it will be hard to get out of the pan.

40 replies on “chocolate chip coffee cake”

I just am baking this right now… I must say i am really excited to try it! One question though, my batter wasn’t very pourable and it was tough to get the upper layer spread out with a spoon. Do you think this is because I halved the recipe? Perhaps I should have added a bit more water? Thanks for the recipe though!!!!

@Lauren – getting the batter evenly spread can be a little tricky. instead of pouring, you might try putting globs of batter in each corner and in the center of the pan, and spreading them together with a spatula. good luck!

By Post Author

I made a cake like this a couple months back from a Rachael Ray magazine (random place eh?) and it was so good. I mean good enough to eat right out of the pan. By the chunks. Without silverware… Talk about a glorious sugar coma 🙂

It looks delicious! I must try it but I have a doubt – Could you please tell me how much is a stick of butter in grams? Thanks

your site is great—-beautiful pictures—i was wondering–do you ever bake gluten free? do you ever us agave nectar as a sweetener? unfortunately i can’t use regular flour and i try to stay away from sugar. the danishes look fantastic.

Absolutely delicious! The batter was a little–okay, very–hard to spread in the pan, but it all worked out in the end. A lot of people said it was the best thing I had ever baked!! 🙂

I absolutely love your blog. How do you feel about substituting Greek Yogurt for sour cream??

I love this cake. A family fave! In fact, I’m making it this week as a thank you for someone. It’s also a great dish to use as a welcome for a new neighbor. It also freezes just great – for those of us with little will power!

To Em – You can totally substitute yogurt for sour cream – I live abroad where we don’t have sour cream, and I use this substitution all the time with great success.

[…] I was sitting at work today feeling the urge to bake, so to get inspired I searched on “cinnamon” in both foodgawker and tastespotting. My goodness, there were a ton of things I could have stuck a fork straight through my screen to get at. But somehow, the one that was hitting home was coffee cake! There are a slew of delicious looking coffee cakes, I decided to opt for a combination of several (primarily inspired by Pete Bakes). […]

I just wanted to let you know that I made this cake today for a friends birthday brunch. It was a hit. Everyone LOVED it. It was very easy to make and cake out so moist. I can’t wait to make it again for company that is going to be coming into town. I’m sure they will love it also. Thank you for a great recipe.

looks delicious and am really excited to try my hand at making it! as marginally kitchen-incompatible I don’t know how to just wing it, and wanted to ask how you would add in coffee as an ingredient which you mentioned would be a possibility?

i’ve never added coffee to this recipe in particular, but i use instant coffee in my brownies and freshly brewed coffee in this cake. i suppose you could try either in this recipe, but you may have to adjust other ingredients to keep the batter’s consistency.

By Post Author

Love this coffee cake! I added chopped nuts and a teaspoon of powdered cocoa to the topping mixture to kick it up a little.It was perfect. Thanks again, Pete!

In your chocolate dhip coffee cake recipe, no where do you mention the amount of coffee, or do we just skip that ingredient.

Please let me kknow, as I want to make this cake today

Thanks

Noelene

I just made this cake and it looks exactly as it does in the picture. I’ll write back when I eat it tomorrow, can’t wait 🙂

Your blog is adorable and I can’t wait to try this recipe. I know my sons (who are nearly your age) will enjoy it.

Hi, I just made this and my batter turned out super thick and very difficult to spread. The batter is very sticky like dough. And only enough for a 9×9 pan. I followed the recipe exactly. Any ideas what went wrong?

Thanks!

Comments are closed.