Description
Moist chocolate chunk coffee cake with a crumbly streusel topping and optional coffee glaze. Perfect for breakfast, brunch, or dessert!
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 cup strong brewed coffee, cooled
- 1 ½ cups semi-sweet chocolate chunks (or chopped chocolate)
- ½ cup all-purpose flour
- ½ cup packed light brown sugar
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 6 tablespoons (¾ stick) cold unsalted butter, cut into small pieces
- ½ cup chopped walnuts or pecans (optional)
- 1 cup powdered sugar
- 2–3 tablespoons strong brewed coffee
- ½ teaspoon vanilla extract
Instructions
- Prepare the Streusel Topping: In a medium bowl, whisk together the flour, brown sugar, granulated sugar, cinnamon, and nutmeg. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Stir in the nuts (if using). Cover and refrigerate until ready to use.
- Make the Coffee Cake Batter: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a small bowl, combine the sour cream and cooled coffee.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream and coffee mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the chocolate chunks.
- Assemble and Bake: Pour the batter into the prepared pan and spread evenly. Crumble the chilled streusel topping evenly over the batter.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the coffee cake cool in the pan for at least 15 minutes before cutting and serving.
- Make the Coffee Glaze (Optional): In a small bowl, whisk together the powdered sugar, coffee, and vanilla extract until smooth. Add more coffee, one teaspoon at a time, until you reach your desired consistency.
- Drizzle the glaze evenly over the cooled coffee cake.
Notes
- Use different types of chocolate: Experiment with milk chocolate, dark chocolate, or even white chocolate chunks.
- Add spices to the cake batter: A pinch of cinnamon, nutmeg, or cardamom can add warmth and complexity to the flavor.
- Substitute the sour cream: If you don’t have sour cream, you can use plain Greek yogurt or buttermilk instead.
- Make it gluten-free: Use a gluten-free all-purpose flour blend and ensure all other ingredients are gluten-free.
- Add a layer of cream cheese filling: Before adding the streusel topping, spread a layer of cream cheese filling (made with cream cheese, sugar, and vanilla extract) over the batter.
- Store the coffee cake: Store leftover coffee cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- Freezing instructions: You can freeze the baked coffee cake for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil. Thaw overnight in the refrigerator before serving.
- Coffee strength: The stronger the coffee you use, the more pronounced the coffee flavor will be in the cake. I recommend using a dark roast for the best results.
- Don’t overbake: Overbaking will result in a dry cake. Check the cake for doneness a few minutes before the recommended baking time.
- Prep Time: 25 minutes
- Cook Time: 35 minutes