Chocolate Chip Coffee Cake Delight (Ready-to-Print Version)

Moist coffee cake with chocolate chips and crisp cinnamon-walnut streusel, ideal for mornings or as an anytime indulgence.

# What You’ll Need:

→ Streusel Topping

01 - 6 tablespoons unsalted butter, cold and cubed
02 - 1/2 cup light brown sugar, packed
03 - 2/3 cup all-purpose flour, sifted
04 - 1/4 teaspoon fine sea salt
05 - 1 teaspoon ground cinnamon
06 - 1/2 cup walnuts or pecans, coarsely chopped
07 - 1/2 cup semisweet chocolate chips

→ Cake Batter

08 - 2 cups all-purpose flour, sifted
09 - 1/2 cup light brown sugar, packed
10 - 1/2 cup granulated sugar
11 - 2 teaspoons baking powder
12 - 1/2 teaspoon baking soda
13 - 1/2 teaspoon fine sea salt
14 - 1 teaspoon instant espresso powder (optional)
15 - 1 cup full-fat sour cream, room temperature
16 - 1/3 cup neutral oil (such as avocado or vegetable oil)
17 - 1/4 cup whole milk, room temperature
18 - 2 large eggs, room temperature
19 - 1 1/2 teaspoons pure vanilla extract
20 - 3/4 cup semisweet chocolate chips

# Step-by-Step Guide:

01 - Combine the cold cubed butter, brown sugar, flour, sea salt, and cinnamon in a medium bowl. Blend with a fork or pastry blender until the mixture forms coarse crumbs. Stir in the chopped nuts and chocolate chips until evenly distributed.
02 - In a large bowl, whisk together all-purpose flour, brown sugar, granulated sugar, baking powder, baking soda, sea salt, and espresso powder (if using) until fully blended and airy.
03 - In a separate bowl, whisk sour cream, neutral oil, whole milk, eggs, and vanilla extract until completely smooth and homogeneous.
04 - Add the wet ingredients to the dry, using a spatula or wooden spoon to gently fold together. Mix only until no dry streaks of flour are visible to maintain a light, tender crumb.
05 - Gently fold in the semisweet chocolate chips, being careful not to overmix and to preserve whole chocolate pockets.
06 - Grease a 9x9-inch baking pan. Spread half the batter evenly in the prepared pan. Sprinkle with half the streusel. Layer the remaining batter on top, smoothing gently, then finish with the rest of the streusel for a layered texture.
07 - Preheat oven to 350°F (177°C). Bake for 40 to 45 minutes. Test for doneness by inserting a toothpick into the center—there should be only moist crumbs and melted chocolate, not raw batter. If the top is browning quickly, tent loosely with foil.
08 - Cool cake in the pan for 15 to 20 minutes to allow the crumb to set. Cut into generous squares and serve warm or at room temperature.

# Handy Tips:

01 - For best freshness, keep cake tightly covered at room temperature for up to 3 days, or refrigerate for up to 5 days. Freeze well-wrapped slices for up to 3 months.
02 - Sour cream provides maximum moisture and tender crumb; full-fat Greek yogurt is a suitable alternative.
03 - For a nut-free version, simply omit nuts and increase chocolate chips instead.
04 - Cake tastes even better the next day as flavors meld; ideal for make-ahead brunches.
05 - Always use fresh baking powder and soda to ensure an optimal rise.

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