Chocolate Chip Coffee Cake is a moist and tender easy coffee cake recipe with a delicious crunchy buttery crumble topping.

It is the perfect coffee cake for breakfast or having a slice with a glass of milk as an afternoon snack.

Not only is it another breakfast option, but it is also a beautiful dessert for Mother’s Day or Easter Brunch just like my delicious Carrot Cake with cream cheese frosting.

This coffee cake is studded with chocolate chips and a very crunchy buttery crumble topping that contains walnut.

The crumble topping is not just on the top but has a layer in the middle of the cake.

Yep more crunch.

What is a Coffee Cake

At first, I thought when everyone kept talking about coffee cake, is that it was packed with a coffee taste.

But that is not the case.

The reason why it is called a coffee cake is because it is served with cup of coffee.

Plus, it should always have a buttery crumble topping to finish it off.

A coffee cake has different flavors, depending on the add-ins.

However, the base of a coffee cake remains the same which is flour, butter, sugar and eggs.

How to store Chocolate Chip Coffee cake

This Chocolate Chip Coffee Cake recipe can be stored at room temperature on the counter top in an air tight container.

Make sure to consume it within 2 to 3 days.

It can also be stored for a week in the refrigerator in an airtight container to prevent it from drying out.

As for freezing this cake, I have never done that before.

You see, when this cake is baked in my home, lets just say it is almost done on the first day.

However, others have stated that it can freeze for about 2 to 3 months.

Once the cake is cool, tightly wrap it with aluminum foil and put in a freezer friendly bag.

When you are ready to eat, allow it to thaw in the refrigerator.

You can slice individual or freeze whole.

How to make Chocolate Chip Coffee Cake

To begin, combine the ingredients to make the Crumble mixture and set aside for later.

Secondly, in a medium bowl, whisk together the flour, baking soda, baking powder and salt. In another bowl, cream the granulated sugar and butter. Then add the eggs one at a time and then the vanilla extract. Pour some of the flour mixture and mix well. Add the sour cream and then the remaining flour mixture and mix well. Add the chocolate chips.

Thirdly, pour half of the cake batter into the greased baking pan. Sprinkle a thin layer of the crumble mixture on top and then the remaining cake batter. Finally, top it off with the remaining crumble mixture on top.

Finally, bake for about 35 to 40 minutes or until a toothpick is inserted and comes out clean. Let it cool for a few minutes. Remove from the outer rim of the spring form baking pan. Slice and serve.

How to make Powdered Sugar Glaze

In a small bowl, add all the ingredients and whisk together.

Chocolate Chip Coffee Cake Recipe

Ingredients

The Crumble Mixture

• 1 Stick unsalted Butter, room temperature
• 1 1/4 cups All Purpose Flour
• 1/2 teaspoon Cinnamon Powder
• 1/2 teaspoon Mixed Spice
• 3/4 cup Brown Sugar
• 1/2 cup Walnut
• 1/2 teaspoon Salt

For the Coffee Cake Batter

• 1 Stick unsalted Butter, room temperature
• 2 cups All Purpose Flour
• 1/4 teaspoon Mixed Spice
• 1 teaspoon Baking Powder
• 1/2 teaspoon Baking Soda
• 1/4 teaspoon Salt
• 3/4 cup Granulated Sugar
• 1 cup Sour Cream
• 2 large Eggs
• 2 teaspoon Vanilla Extract
• 1 cup dark Chocolate Chips

For the Powdered Sugar Glaze Ingredients (Optional)

• 1/2 cup Powdered Sugar
• 1 to 2 Tablespoon Milk
• 1/2 Tablespoon Unsalted Butter
• 1/4 teaspoon Vanilla Extract

Instructions

Making the Crumble Mixture

1. In a medium bowl, add 1 1/4 cups of the Flour, Brown Sugar, Walnut, Mixed Spice, Cinnamon Powder, 1/2 teaspoon of the Salt and whisk together, until fully combined.
2. Then add one stick of the room temperature unsalted Butter to the dry ingredients. Use a spatula or your hands to mix in the Butter to form little pieces that looks like crumbs.
3. Place the crumbs mixture in the refrigerator to chill for later.

To make the Chocolate Chip Coffee Cake Batter

1. Preheat the oven to 350 degrees Fahrenheit. Grease a 9 inch spring form baking pan or a regular 9 x 9 baking dish with butter or non-stick cooking spray.
2. Add the remaining 2 cups of Flour, Baking Soda, Baking Powder, Mixed Spice and the remaining 1/4 teaspoon Salt in another medium mixing bowl and whisk together. Set aside.
3. In a large mixing bowl, cream together with a hand mixer or a stand mixer, the remaining stick of unsalted Butter and the Granulated Sugar. Add the Eggs one at a time and mix well. Add the Vanilla Extract and continue mixing. Pour in half of the Flour mixture and mix together. Add the Sour Cream and mix. Then add the remaining Flour mixture and mix together until fully incorporated for at least a minute. Gently fold in the Chocolate Chips with a spatula.
4. Take out the Crumble mixture from the refrigerator and break it up with your hands into little pieces.
5. Pour half of the cake batter into the greased pan and spread smooth. Sprinkle a thin layer (about 1/2 cup) on the top. Repeat the process, remaining cake batter and then the crumble mixture on the top.
6. Bake for about 35 to 40 minutes or until a toothpick is inserted in the middle and it comes out clean.
7. Allow to cool on a wire rack. Remove the outer rim from the spring form baking pan.
8. Slice, serve and enjoy.

To make the Powdered Sugar Glaze (Optional)

1. Whisk together the powder sugar and milk in a medium bowl, until smooth. You can add more milk to thin out the glaze or add more powder sugar to thicken the glaze.

Top Tips:

• Instead of using Sour Cream for this recipe, you can use Full Fat Greek Yogurt.

• You can substitute walnuts for pecans.

Please let me know what you think about this Chocolate Chip Coffee Cake in the comment section below.

Thanks for stopping by and please come back again.

Blessings and Love always, as you carry on, on your YouNique Journey!