What is it about a freshly baked coffee cake that evokes images of a cozy morning with a steaming cup of your favorite hot beverage in hand? Maybe it’s the irresistible aroma of sweet, warm spices wafting throughout the house. Or, perhaps you have fond memories of your family gathered around the kitchen table enjoying a slice or two. No matter the reason, having a slice of Chocolate Chip Coffee Cake is a great way to start any day!
(Note: all of the photos in this post are of the gluten-free version.)
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Other Delicious Cakes
Along with this recipe you may also enjoy the following:
- Old Fashioned and Easy Medjool Date Coffee Cake
- Rhubarb and Almond Coffee Cake
- Butternut Squash Coffee Cake
- Pumpkin Swirl Coffee Cake
- Apple Streusel Cake
- Cranberry Pineapple Pecan Carrot Cake
- Holiday Cranberry Bundt Cake
- Classic Holiday Rum Cake
- Pumpkin Bundt Cake
- Blueberry Walnut Bundt Cake
- Easy Rhubarb Cake
This recipe for Chocolate Chip Coffee Cake begins by making the batter. Once it is ready, pour it into a greased 9-inch square baking pan or a greased 8-cup fluted tube pan.
Next, make the streusel topping which consists of flour, sugar, and baking cocoa. Cut in cold butter until the mixture resembles coarse crumbs. Stir in chopped pecans and chocolate chips. (I use allergy-friendly chocolate chips, such as Enjoy Life brand.)
Spoon the streusel topping evenly over the batter.
Bake at 350 degrees F. for 45-50 minutes (for 9-inch square pan). However, if you are using a 8-cup fluted tube pan, bake the cake for 55-60 minutes, or until cake tests done with a cake tester. Cool in the pan for 20 minutes before removing the cake to a cooling rack to cool completely.
I should mention that all of the photos within this post are of the gluten-free version of this recipe.
Garnish each serving with a dollop of whipped topping or scoop of vanilla ice cream.
Easy Chocolate Chip Coffee Cake with Gluten-Free Option
A delicious, simple, and easy-to-make coffee cake that's loaded with delightful warm spices and flavors.
Ingredients
- CAKE:
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 2 eggs
- 8-ounces sour cream (I use the Daisy brand of sour cream)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour (GF Option: use a gluten-free flour blend + 2 teaspoons xanthan gum ~ unless flour blend already contains it)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup semisweet chocolate chips (I use an allergy-friendly brand such as Enjoy Life)
- STRUESEL TOPPING:
- 1/2 cup all-purpose flour (GF Option: use a gluten-free flour blend + 1/2 teaspoon xanthan gum ~ unless flour blend already contains it)
- 1/2 cup packed brown sugar (I like to use dark brown sugar)
- 1-1/2 teaspoons baking cocoa
- 1/4 cup cold butter
- 1/2 cup chopped pecans
- 1/4 cup semisweet chocolate chips (I use an allergy-friendly brand such as Enjoy Life)
Instructions
- Cream together butter and sugar until fluffy. Beat in eggs. Add sour cream and vanilla; mix just until combined. Set aside. Combine flour, baking powder, baking soda, and salt.; mix well. Add to the creamed mixture. Stir in chocolate chips.
- Pour into a greased 9-inch square baking pan OR a greased 8-cup fluted tube pan.
- For streusel topping, combine flour, sugar, and cocoa; cut in butter until mixture resembles coarse crumbs. Stir in pecans and chocolate chips. Sprinkle evenly over the batter.
- Bake at 350 degrees F. for 45-50 minutes (for 9-inch square pan). *If using a 8-cup fluted tube pan, bake for 55-60 minutes, or until cake tests done. Cool in pan for 20 minutes before removing to a wire rack to cool completely.
- Garnish with dollop of whipped topping or scoop of vanilla ice cream.
Notes
This cake freezes well for up to 4 weeks.
This coffee cake is excellent served as part of a holiday brunch.
Enjoy!
More great ideas:
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