June 14, 2011

Dark Chocolate Chip Coffee Cake

I've never made a coffee cake before.

When I scanned the ingredient list for this recipe I was confused. Where was the coffee! I didn't know that coffee cakes don't actually have coffee in them. Did you know this? I've learned so much from having this blog (like the time I discovered a substitute for buttermilk).

So, I did what any human being would do when they are perplexed by something. I googled.

Coffee cakes are usually served at breakfast. With coffee. Yayyy we're all learning now.

Unless you already knew this. And I've just been living under a rock. A cooking rock. 

So yes. This cake is scrumptious. The hubby ate a piece in two bites and declared it the best breakfast ever. I wouldn't go that far, but it is really, really good.

Source: Two Peas & Their Pod

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 (I used dark chocolate)

Cinnamon Sugar Topping/Filling:
1/4 cup granulated sugar
3 tablespoons brown sugar
1 1/2 teaspoons cinnamon

Preheat the oven to 350°. Grease an 8-inch square baking pan and set aside. 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 40 minutes. Cool to room temperature and serve.

I've got my first sunburn of the season, from my day at the water park yesterday. I forgot how much they hurt! What kind of summer activities have you been doing?


  1. Christina, this looks yummy!

  2. This looks delicious! I love coffee cake. And there are actually versions that include coffee in them - it's funny that they make a point of calling them coffee coffee cake :).

  3. That's too funny that you thought coffee cake had coffee in it! (I'm laughing WITH you, not AT you)

    Amy @ A Little Nosh

  4. That looks absolutely delicious!! YUM! I love the caramely color.

  5. Dark chocolate in moist coffee cake - yummy. I can use a piece of that with my coffee right now.

    Hope you can stop by Foodie Wednesday and share it.

  6. This coffee cake sounds wonderful. You're a girl after my own heart using the dark chocolate :O) Thanks for coming by to share your recipe, Christina.

  7. Ohh I love coffee cake. And with dark chocolate chips?! Yes please!!

  8. Haha!! I love that you thought it had coffee in it.

    It looks really good! Love the chips in there. :)

  9. Coffee cake is one of the best treats. The fact that yours has chocolate in it makes it even better. I'd love it if you'd come by and link it up to Sweets for a Saturday. http://sweet-as-sugar-cookies.blogspot.com/2011/06/sweets-for-saturday-22.html


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