Coffee Cake Chocolate Chip (Print Version)
# Ingredients:
→ For the Crumble Topping
01 -
⅓ cup semi-sweet chocolate chips
02 -
6 tablespoons butter, melted and unsalted
03 -
⅓ cup chopped walnuts (optional)
04 -
3 tablespoons white sugar
05 -
¼ cup brown sugar
06 -
1¼ teaspoons ground cinnamon
07 -
½ teaspoon powdered ginger
08 -
pinch of salt
09 -
1¼ cups plain flour
→ For the Batter
10 -
¾ cup butter, softened (unsalted)
11 -
½ teaspoon salt
12 -
½ teaspoon baking soda
13 -
1 tablespoon lemon juice
14 -
1 cup semi-sweet chocolate chips
15 -
1¼ cups granulated sugar
16 -
¼ cup brown sugar
17 -
2½ cups white flour
18 -
½ cup chopped walnuts (optional)
19 -
3 eggs, room temp
20 -
2 teaspoons vanilla
21 -
2 teaspoons baking powder
22 -
1¼ cups sour cream
# Instructions:
01 -
Combine the cinnamon, sugars, salt, and ginger in a bowl. Mix in melted butter until even, then stir in nuts (if using), chocolate chips, and flour.
02 -
Heat the oven to 350°F. Butter and flour a 9-inch cake pan or springform pan, making sure it's evenly coated.
03 -
In a bowl, whisk together soda, flour, salt, and baking powder until evenly distributed.
04 -
Blend the room-temp butter and sugars until soft and airy. Mix in the eggs, one by one, then add sour cream, vanilla, and lemon juice. Gently fold in the flour mixture, chocolate chips, and nuts.
05 -
Pour the batter into your pan and sprinkle the crumble on top. Bake 45 mins, cover with foil, then bake 40-50 mins more. Let the cake rest for half an hour before cutting.
# Notes:
01 -
A deep 9-inch pan works best, or use two smaller ones.
02 -
Leave all ingredients out until they're at room temperature.
03 -
Feel free to leave out the walnuts if you'd like.