This Grand Adventure: Chelsa-Bea: Kitchen Staple - Chocolate Chip Coffee Cake

February 7, 2014

Kitchen Staple - Chocolate Chip Coffee Cake

Chocolate Chip Coffee Cake Recipe. Perfect Breakfast or Brunch Treat | Recipe by

Something about this time of year is just so lovely. The bright and colorful Valentine decorations, my mailbox filling up with charming little cards, an excuse to simultaneously wear hot pink lipstick and nails . It all just warms my heart. I love that there’s a bit of sparkle in the air. I find Valentine’s a nice reminder to tell your closest friends and family how much you love them.

We’ve been going full-speed lately, which means a low key Valentine’s Day is probably on our horizon. It’ll be nice to just hang out with my husband and perhaps exchange cards or a small gift. But, I’ll most likely spoil him by whipping up one of his favorite sweet treats, my chocolate chip coffee cake.

This coffee cake is one of my secret weapons. It’s a kitchen staple and my go-to recipe when people ask me to bring a dish to brunch. I’ve played with the recipe a lot over the last few years and have come up with this ultra-indulgent and scrumptious chocolate chip coffee cake.

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The moist vanilla-almond cake topped with the sweet and spicy cinnamon streusel, combined with the bittersweet flavor of the chocolate chips makes for the most addicting and rich combination. This breakfast-dessert is one of those treats that is just as perfect in the morning with a cup of coffee as it is in the afternoon with a cup of English Breakfast tea.

If you’re looking to treat yourself or someone close to you this Valentines Day, I urge you to bake up one of these chocolate chip coffee cakes, because it will certainly bring some love to your tummy.

Chocolate Chip Coffee Cake

Adapted from Joy of Cooking
Makes 1, 10" Springform Pan


2 tsp. + 2 cups flour
½ cup + 2 tbsp. brown sugar
½ cup white sugar
1 tsp. salt
10 tbsp. butter, cut into 10 pieces
1 tsp. baking powder
½ tsp. baking soda
¾ cup sour cream
1 large egg
1 tsp. vanilla extract
1 tsp. almond extract
1 cup chocolate chips

For Streusel

½ cup walnuts, chopped
½ cup brown sugar
1 tsp. cinnamon

To Make Chocolate Chip Coffee Cake

Preheat oven to 350° F.

Coat a 10" Springform Pan with butter or non-stick spray.

In a small bowl add chocolate chips and toss with ½- ¾ tsp. flour until chips are well coated. Set aside.

In a large bowl, whisk together flour, sugars and salt.. Add butter in thirds. Using two knives cut butter, using and "x" motion, until mixture resembles crumbs or is pea-sized. Remove one-cup of butter-sugar mixture and set aside for streusel.

In the large bowl, add in baking soda and baking powder with dry ingredients.

Using a stand or hand mixer, add in sour cream, egg and extracts. Mix on medium for 1-2 minutes, until mixture is well combined. This mixture will be thick. Fold in chocolate chips.

Pour batter into the bottom of the pan and spread evenly.

Using the butter-sugar mixture you set aside, add brown sugar, walnuts and cinnamon. Lightly stir with fork to combine. You should still have small chunks of butter. Pour streusel evenly over top of dough.

Bake for 50 minutes or until toothpick poked in center of the cake out clean.

Remove from oven and allow to cool completely before detaching springform.

Serve and enjoy!

***Cake may be made a 1-2 days in advance and stored in an airtight container until ready to serve.