Chocolate Chip Coffee Cake Delight (Printer-Friendly Version)

Moist coffee cake layered with chocolate chips and streusel, offering a nutty, sweet crunch in every bite.

# What You'll Need:

→ Streusel Topping

01 - 6 tablespoons unsalted butter, cold and cubed
02 - 1/2 cup light brown sugar, packed
03 - 2/3 cup all-purpose flour
04 - 1/4 teaspoon fine sea salt
05 - 1 teaspoon ground cinnamon
06 - 1/2 cup chopped walnuts or pecans
07 - 1/3 cup semisweet chocolate chips

→ Cake Batter

08 - 2 cups all-purpose flour, sifted
09 - 1/2 cup light brown sugar, packed
10 - 1/2 cup granulated sugar
11 - 2 teaspoons baking powder
12 - 1/2 teaspoon baking soda
13 - 1/2 teaspoon fine sea salt
14 - 2 teaspoons instant espresso powder, optional

→ Wet Ingredients

15 - 1 cup sour cream, full fat
16 - 1/3 cup neutral oil, such as vegetable or avocado
17 - 1/3 cup whole milk, at room temperature
18 - 2 large eggs, at room temperature
19 - 2 teaspoons pure vanilla extract

→ Chocolate Layer

20 - 1 cup semisweet chocolate chips

# Steps to Follow:

01 - Combine cold butter, brown sugar, flour, salt, and cinnamon with a fork or pastry blender until a coarse, crumbly texture forms. Stir in the chopped walnuts or pecans and chocolate chips for additional crunch.
02 - In a large mixing bowl, whisk together the sifted flour, brown sugar, granulated sugar, baking powder, baking soda, salt, and instant espresso powder until well blended.
03 - In a separate bowl, whisk the sour cream, neutral oil, whole milk, eggs, and vanilla extract until the mixture is completely smooth and uniform.
04 - Pour the wet mixture into the bowl of dry ingredients. Gently fold with a spatula until just combined and no streaks of flour remain. Avoid overmixing to maintain a tender crumb.
05 - Carefully fold 1 cup of semisweet chocolate chips into the batter to distribute chocolate evenly without breaking the chips.
06 - Lightly grease a 9 x 9-inch baking pan. Spread half the cake batter into the prepared pan. Scatter half of the prepared streusel over the batter. Gently layer the remaining batter on top, then finish with the remaining streusel for a crisp topping.
07 - Preheat the oven to 350°F (177°C). Bake the cake for 40 to 45 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no raw batter. If the top browns too quickly, loosely tent with foil midway through baking.
08 - Allow the coffee cake to cool in the pan for 15 to 20 minutes. Cut into generous squares and serve warm or at room temperature.

# Additional Tips:

01 - For maximum tenderness, always use fresh baking powder and baking soda, and avoid overmixing the batter.
02 - Coffee cake remains moist for several days and can be frozen, tightly wrapped, for up to 3 months.

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