Prepare to transform your ordinary morning into an extraordinary culinary experience with this mind-blowing Chocolate Chip Coffee Cake that will make your taste buds dance with joy! Imagine a moist, rich cake studded with melty chocolate chips, topped with a crunchy, cinnamon-infused brown butter streusel that will have everyone begging for your secret recipe. This isn't just a coffee cake – it's a breakfast masterpiece that blurs the line between dessert and morning indulgence, guaranteed to become the star of your breakfast table and the talk of every brunch gathering.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup unsalted butter
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 cup chocolate chips
- 1/2 cup chopped nuts (optional)
- 1/2 cup brown sugar (for streusel)
- 1/2 cup flour (for streusel)
- 1/4 cup melted butter (for streusel)
- 1 teaspoon cinnamon (for streusel)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter or line with parchment paper.
- Brown the butter by melting it in a light-colored saucepan over medium heat. Swirl and cook until it turns golden brown and develops a nutty aroma, about 5-7 minutes. Remove from heat and let cool slightly.
- In a large mixing bowl, cream together the browned butter, brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Alternately add the dry ingredients and sour cream to the butter mixture, mixing until just combined. Do not overmix.
- Fold in chocolate chips and chopped nuts (if using).
- For the streusel, combine brown sugar, flour, melted butter, and cinnamon in a small bowl. Mix until crumbly.
- Pour half the cake batter into the prepared pan. Sprinkle half the streusel mixture over the batter.
- Add the remaining cake batter and top with the rest of the streusel.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 15-20 minutes before slicing and serving.
- Optional: Dust with powdered sugar or drizzle with a simple glaze before serving.
Tips
- Brown Butter Mastery: The key to incredible flavor is properly browning the butter. Use a light-colored pan to easily monitor the color change and prevent burning. Remove from heat the moment it turns golden brown and develops a nutty aroma.
- Don't Overmix: When combining wet and dry ingredients, mix just until combined. Overmixing can lead to a tough, dense cake instead of a tender crumb.
- Room Temperature Ingredients: Ensure eggs and sour cream are at room temperature for smoother mixing and better incorporation.
- Streusel Success: For the perfect crumbly streusel, use cold or room temperature melted butter and mix until the mixture resembles coarse sand.
- Even Baking: For consistent baking, rotate the pan halfway through cooking time to ensure even browning.
- Cooling is Crucial: Let the cake cool in the pan for 15-20 minutes before cutting to help it set and prevent crumbling.
- Storage Tip: This cake stays moist for 3-4 days when stored in an airtight container at room temperature.
Nutrition Facts
Calories: 580kcal
Carbohydrates: 68g
Protein: 6g
Fat: 34g
Saturated Fat: 20g
Cholesterol: 110mg
