Two Peas and Their Pod

Chocolate Chip Coffee Cake

On Saturday we did a lot of yard work. We planted rosemary, parsley, lemon verbena, basil, flowers, and a peach tree. Our yard is looking great! We were both exhausted by the end of the day though. Luckily, I woke up early on Saturday morning to bake a Chocolate Chip Coffee Cake. We were so busy working we forgot to take a break to have a slice. When we came in for the night, we were thrilled to see the coffee cake sitting on our kitchen table.

This sour cream coffee cake is light, fluffy, and has a tunnel of cinnamon and chocolate chips inside. The cake also gets topped with cinnamon, sugar, and chocolate chips. The cinnamon sugar topping makes the cake sparkle and gives the cake a nice crunchy top.

This chocolate chip coffee cake is really easy to make. We had all of the ingredients on hand. First, whisk together the dry ingredients.

Next, I cream together the butter and granulated sugar.

And the eggs, one at a time and mix until combined.

Add the sour cream and vanilla extract and mix until smooth.

Slowly add in the dry ingredients.

Next, add half of the batter to the pan and sprinkle with cinnamon, sugar, and chocolate chips. Spread the remaining batter evenly over the filling and top with the rest of the cinnamon, sugar, and chocolate chips.

Bake until golden brown, about 40 minutes. Let the cake cool and serve!

This cake is great for breakfast, brunch, a sweet snack, or dessert. The chocolate and cinnamon combination is delightful. Coming in to a slice of chocolate chip coffee cake and a cold glass of milk was the perfect treat after a long day of yard work.

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Chocolate Chip Coffee Cake

Yield: 9-12 pieces of cake

Cook Time: 40 minutes

Ingredients:

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

Directions:

1. Preheat the oven to 350°. Grease an 8-inch square baking pan and set aside.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set dry ingredients aside.

3. 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.

4. 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.

5. Bake until golden and a toothpick inserted in the center comes out clean, about 40 minutes. Cool to room temperature and serve.

If you like this Chocolate Chip Coffee Cake, you might also like:

Chocolate Chip Coffee Cake Muffins from Tracey’s Culinary Adventures
Banana Coffee Cake with Cinnamon-Chocolate Chip Streusel from Back to the Cutting Board
Chocolate Chip Hazelnut Coffee Cake from Mountain Mamma Cooks
Sour Cream Coffee Cake from Two Peas and Their Pod

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82 Responses to “Chocolate Chip Coffee Cake”

  1. 44
    Joanne — June 6, 2011 @ 8:56 pm

    This is definitely the kind of cake I would LOVE to discover on my kitchen counter after a long day! Actually, I’d like to discover it on my counter any and every second of any and every day! Love it!

  2. 45

    After a long day of yard work, I would be craving that coffee cake too!

  3. 46
    Tracy — June 6, 2011 @ 11:21 pm

    Beautiful coffee cake! And, a peach tree, wow – I’m jealous! ;-)

  4. 47
    Tracey — June 6, 2011 @ 11:36 pm

    Love your coffee cake – chocolate for breakfast is always a good idea in my book!

  5. 48
    Jess Wakasugi — June 6, 2011 @ 11:58 pm

    This looks wonderful! My dad LOVES chocolate chip cookies, so looks like this might be making its debut on our table for Father’s Day!

  6. 49
    Muriel — June 7, 2011 @ 12:23 am

    Oh how I love coffee cake and by golly this looks Aaaa-mazing!

  7. 50
    Foodness Gracious — June 7, 2011 @ 2:06 am

    Mmmmm wheres my espresso to accompany this lump of goodness? Love the blog and happy to subscribe,
    Thanks!

  8. 51

    Sour cream always makes the most moist and delicious coffee cakes, especially when you throw a little chocolate into the mix as well.

  9. 52
    angie — June 7, 2011 @ 10:20 am

    sounds delicious and I know would please my teens with the bits of chocolate

  10. 53
    Cait's Plate — June 7, 2011 @ 12:43 pm

    Oh MY gosh! That looks divine. So light and fluffy but so indulgent. I definitely want to make this one of these days!

  11. 54
    Kate@Diethood — June 7, 2011 @ 4:11 pm

    Oh that is one lovely coffee cake… never thought to add chocolate chips to it… what a wonderful idea!

  12. 55

    Oh sweet Lord of Coffee Cakes. This looks positively perfect. Also, how amazing is the Beater Blade?! I sort of can’t believe I went so long without it.

  13. 56

    omg yum! I’m in Italy and just getting my internet. Miss looking at your site this week

  14. 57

    Chocolate chip coffee cake is probably my favorite kind of coffee cake :). Wish I had some of this to eat for breakfast!

  15. 58
    Cookin' Canuck — June 8, 2011 @ 10:17 am

    Sour cream always gives a wonderful, moist texture to coffee cake. This looks like a wonderful treat to share after a long day in the garden.

  16. 59
    Aimee — June 10, 2011 @ 10:41 am

    This looks so yummy!! Weren’t you so happy to finally have nice weather this past weekend? I wanted to be out in our garden as well, so much to catch up on after all the rain we have been having.

    (Oh, hello from FB group as well)

  17. Pingback: The Weekend Dish: 6/11/2011 | Brown Eyed Baker

  18. 60

    Found your blog thru the Brown Eyed Baker – looks amazing! So many things are catching my eye, I don’t know where to click next!

    • Two Peas replied: — June 11th, 2011 @ 9:40 am

      Welcome Erin! I am so glad you found our blog. We look forward to seeing you around:)

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  22. 61
    Julie Stewart — August 20, 2011 @ 11:41 am

    Maria, this looks awesome! Was wondering though if you could use greek yogurt in place of the sour cream possibly? Thanks for all you do!
    Take care,
    Julie

    • Two Peas replied: — August 20th, 2011 @ 4:30 pm

      Yes, feel free to use Greek yogurt! Enjoy!

  23. 62
    Kallie — August 28, 2011 @ 1:36 pm

    Made it this morning for breakfast and it was amazingly delish! Wish I would would have read the last instruction to check it with a toothpick because after 40 minutes the center was still gooey. Oh well still enjoyed the rest of it.

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  25. 63
    Heather Cathrall — November 23, 2011 @ 6:22 pm

    I tried this and added some coffee mate Mocha to the mix and it’s delicious!!!! Just a hint of the dark mocha was a yummy addition to the cake!

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  28. 64
    Anna — January 8, 2012 @ 1:24 pm

    Just made it– and it is DELICIOUS! I am writing a blog about my new favorite thing and making sure to link it back to yours! Thank you!

    • Two Peas replied: — January 8th, 2012 @ 10:57 pm

      Glad you liked the cake!

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  30. 65
    Sarah E — September 8, 2012 @ 4:08 pm

    Best coffee cake I’ve ever had – hands down! It was rich, moist, decadent, the chocolate and cinnamon were a perfect combo together! I may have eaten it all day long :P Thank you for sharing it!

    http://fantasticalsharingofrecipes.blogspot.com/2012/05/chocolate-chip-coffee-cake.html

  31. 66
    Kate — February 3, 2013 @ 7:17 pm

    Whoa, this is taking a LOT longer than 40 mins…

  32. 67
    weeklyvolcano.com — April 17, 2013 @ 11:15 pm

    Excellent web site you have got here.. It’s difficult to find quality writing like yours these days. I really appreciate people like you! Take care!!

  33. 68
    kelly — September 17, 2013 @ 10:41 am

    I baked it in a 8inch spring form and it needed like 15 more min middle wasn’t done is that expected since I didn’t use 8inch sq baking dish?

  34. 69
    hannah — November 11, 2013 @ 4:48 pm

    Forgive me if im being dense, but where’s the coffee in this recipe?

  35. 70
    Christina Alexander — January 3, 2014 @ 10:25 am

    Just made this! It’s a freezing, cold morning..I’ve 3 teen boys to feed. How perfect! I was disappointed at first because I didn’t have sour cream so I substituted greek yogurt. Fabulous ♥

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