Imported from the web

Chocolate Chip Coffee Cake

Name: Chocolate Chip Coffee Cake
Prep time: 5 min
Cook time: 70 min
Total time: 75 min
Yield: 15 servings
Cuisine: American
Ingredients: 14 tbsp unsalted butter (Cut into pieces and softened to room temperature; plus more for the pan.); 2 cup all-purpose flour (For the crumble.); 1 cup light brown sugar (For the crumble.); 2 tsp ground cinnamon (For the crumble.); 1 tsp kosher salt (For the crumble; such as Diamond Crystal.); 1.25 cup granulated sugar (For the cake.); 12 tbsp unsalted butter (Cut into tablespoons and softened to room temperature; for the cake.); 2 tbsp canola, vegetable or grapeseed oil (For the cake.); 3 large eggs (At room temperature.); 1 cup sour cream (For the cake.); 1 tbsp vanilla extract (The source lists “1 tablespoons.”); 1.25 tsp kosher salt (For the cake; such as Diamond Crystal.); 3 cup all-purpose flour (For the cake.); 1 tbsp baking powder (For the cake.); 1 cup mini chocolate chips (Fold into the cake batter.)

Recipe by Yossy Arefi

Imported by Niki Su on SeeMeCook

A tender, buttery sour cream coffee cake studded with mini chocolate chips and topped with a generous cinnamon-brown sugar crumble. A combination of butter and oil keeps the cake flavorful and moist for several days at room temperature.

15 servings75 minAmerican

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Ingredients

14 tbsp unsalted butter (Cut into pieces and softened to room temperature; plus more for the pan.)
2 cup all-purpose flour (For the crumble.)
1 cup light brown sugar (For the crumble.)
2 tsp ground cinnamon (For the crumble.)
1 tsp kosher salt (For the crumble; such as Diamond Crystal.)
1.25 cup granulated sugar (For the cake.)
12 tbsp unsalted butter (Cut into tablespoons and softened to room temperature; for the cake.)
2 tbsp canola, vegetable or grapeseed oil (For the cake.)
3 large eggs (At room temperature.)
1 cup sour cream (For the cake.)
1 tbsp vanilla extract (The source lists “1 tablespoons.”)
1.25 tsp kosher salt (For the cake; such as Diamond Crystal.)
3 cup all-purpose flour (For the cake.)
1 tbsp baking powder (For the cake.)
1 cup mini chocolate chips (Fold into the cake batter.)

Steps

1
Heat the oven to 350°F. Butter a 9-by-13-inch baking pan and line it with a piece of parchment that hangs over the two long sides.
2
Make the crumble. In a large bowl, whisk together the flour, brown sugar, cinnamon and salt.
3
Add the crumble butter. Use your fingers to smash the butter into the dry ingredients until large, moist crumbs form.
4
Make the cake. In a large bowl, combine the granulated sugar, softened butter and oil.
5
Using an electric mixer on medium-high speed, mix the sugar, butter and oil until light and fluffy, about 3 minutes.
6
Add the eggs one at a time, mixing well after each addition.
7
Add the sour cream, vanilla extract and cake salt. Mix until well combined.
8
Add the cake flour, baking powder and mini chocolate chips. Fold until well combined.
9
Spoon the thick batter into the prepared pan and smooth the top.
10
Sprinkle the crumble evenly over the top of the batter.
11
Bake until the cake is puffed and golden brown and a tester inserted into the center comes out clean, 35 to 45 minutes. If the tester encounters a bit of chocolate, that is fine.
12
Let the cake cool in the pan on a wire rack.
13
Slice and serve warm or at room temperature.

Notes

The author recommends making the cake the day before serving. It keeps well for a few days at room temperature. The structured recipe data lists a 35–45 minute bake, while its total cook-time field is 1 hour 10 minutes.