Here’s a coffee cake for all those coffee lovers out there! Have a slice with your morning coffee and you will have your fix for the rest of the day.
Personally I have never been much of a coffee drinker, unless it is hidden in ice cream or a baked goodie like this coffee cake. I have tried drinking coffee many different times and I just don’t care for it. I would much rather have a cup of black tea. My husband Andrew, on the other hand, is a coffee addict. If he doesn’t get his coffee within 15 minutes of waking up, watch out! He always drinks his coffee black…no cream, no sugar…just straight up black coffee. If you are a coffee addict like my husband or know someone who is, you have to make them this coffee cake!
Super moist, super delicious sour cream coffee cake exploding with chocolate chips and delicious coffee flavor. The perfect way to kick-start your busy day! 😀
Yield: 12 servings Prep Time: 15 minutes Cook Time: 30 minutes For the Topping and Filling: For the Coffee Cake: Preheat the oven to 350°. Grease an 8-inch square baking pan and set aside. Source: adapted from Taste of Home
Coffee Lover's Chocolate Chip Coffee Cake
1/3 cup sugar
4 ½ teaspoons instant coffee granules
1 ½ teaspoons ground cinnamon
1 ½ cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
3 tablespoons butter, softened
1/2 cup sugar
1 large egg
1 teaspoon vanilla extract
1 cup sour cream
1 cup semi-sweet chocolate chips
To make the topping/filling: In a small bowl combine the sugar, coffee granules and cinnamon; set aside.
To make the coffee cake: In a medium bowl, whisk together the flour, baking powder, baking soda and salt; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar until crumbly, about 2 minutes. Beat in egg and vanilla until combined. Gradually add the flour mixture alternately with sour cream, beginning and ending with flour mixture. (The batter will be thick)
Spread half of the batter evenly into prepared baking pan and sprinkle with half the cinnamon-sugar topping and half the chocolate chips. Spoon the remaining batter in 8 dollops over the batter in the pan and spread gently. Sprinkle with the remaining cinnamon-sugar and chocolate chips.
Bake 25-30 minutes or until a toothpick inserted in the center comes out clean.
Yield: 12 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
For the Topping and Filling:
For the Coffee Cake:
Preheat the oven to 350°. Grease an 8-inch square baking pan and set aside.
Source: adapted from Taste of Home
One Year Ago: Peanut Butter Truffle Brownies