They’re cute, right? I know. I have amazing friends.
And they like to make stuff. Boom. Instant friendship.
This coffeecake was a hit. And when I say ‘hit,’ I mean it was ridiculously hard not to eat the whole pan. Light crumb, not dry (I used “not dry” for those who don’t like the word “moist” . . . those weirdos, like me), lightly cinnamony, and melty chocolate. Really, can you please tell me where that can go wrong?
That’s right-it can’t.
Chocolate Chip Coffee Cake
makes: 9-12 pieces of cake
cook time: 40 minutes
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup butter, at room temperature
2 large eggs
1 cup sour cream
1 teaspoon vanilla extract
1 cup chocolate chips
Cinnamon Sugar Topping/Filling:
1/4 cup granulated sugar
3 tablespoons brown sugar
1 1/2 teaspoons cinnamon
Preheat the oven to 350°/Gas mark 4. Grease an 8-inch square baking pan and set aside (I doubled the recipe and used a 13×9, making for a deeper cake).
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set dry ingredients aside.
Using an electric mixer, cream together the butter and 1 cup sugar until fluffy, about 5 minutes. Add in the eggs, one at a time, beat until smooth. Beat in the sour cream and vanilla extract. Mix until well combined.
Slowly add in the dry ingredients. Mix until just combined. In a small bowl, make the cinnamon sugar topping/filling. Stir together sugar, brown sugar, and cinnamon. Pour half the batter into the prepared cake pan and sprinkle with half the cinnamon-sugar and half the chocolate chips. Spoon the remaining batter over the filling, spreading gently. Sprinkle with the remaining cinnamon-sugar and chocolate chips.
Bake until golden and a toothpick inserted in the center comes out clean, about 35-40 minutes. Cool to room temperature and serve.