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A cinnamon crumble topped chocolate chip coffee cake.
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Cinnamon Chocolate Chip Coffee Cake

A moist cake recipe with scattered chocolate chips throughout. This cake is also topped with a cinnamon crumb topping and even more chocolate chips!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 12 servings
Calories 406kcal

Ingredients

  • 2 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup granulated sugar
  • 1/3 cup brown sugar packed
  • 1/2 cup unsalted butter at room temperature
  • 2 large eggs at room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup milk or buttermilk
  • 3/4 cup sour cream see notes
  • 1 cup semi-sweet chocolate chips

Topping

  • 4 tablespoons cold butter cut into cubes
  • 1/2 tablespoon ground cinnamon
  • 1/2 cup all purpose flour
  • 2/3 cup brown sugar packed
  • 1 cup semi-sweet chocolate chips can use more if you'd like

Instructions

  • Preheat oven to 350°F. Lightly grease a 13x9 inch baking dish. Set aside. 
  • In a medium size bowl whisk the flour, baking powder, baking soda, and salt. Set aside.
  • In the bowl of a stand mixer fitted with paddle cream the butter and sugars together until light and fluffy, about 2-3 minutes on medium speed. 
  • Add the eggs, one at a time, beating well after each addition. Mix in vanilla and milk. 
  • With mixer on low add half of the dry ingredients, then add the sour cream, and finish by adding the remaining dry ingredients. Mix until just combined. Fold in chocolate chips. 
  • Scoop the batter into the prepared baking dish. Use a spatula to spread the batter into an even layer. Sprinkle the topping over the batter and then top with the additional ½ cup of chocolate chips. 
  • Bake for 35-40 minutes or until a toothpick inserted in the center comes out with a few moist crumbs, but no wet batter.

Topping

  • Combine butter, cinnamon, flour, and brown sugar in a bowl. Using a pastry cutter or your hands, mix the butter into the mixture until it’s crumbly and resembles coarse sand. 

Notes

You can use Plain Greek Yogurt instead of sour cream if you'd like.
This cake can be stored covered at room temperature for up to 3 days. 

Nutrition

Calories: 406kcal | Carbohydrates: 67g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 57mg | Sodium: 299mg | Potassium: 143mg | Fiber: 1g | Sugar: 45g | Vitamin A: 316IU | Vitamin C: 1mg | Calcium: 97mg | Iron: 2mg