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chocolate chip coffee cake

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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.

Print Recipe ^[3]

Yield: serves 16

chocolate chip coffee cake

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour 10 minutes

Ingredients:

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

Directions:

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.

enjoy!