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Chocolate Chip Coffee Cake

Chocolate Chip Coffee Cake

  • Prep

    30 m
  • Cook

    25 m
  • Ready In

    55 m
Kerrilyn Blood

Kerrilyn Blood

A tasty sour cream coffee cake with a streak of chocolate chips in the middle.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 381 kcal
  • 19%
  • Fat:
  • 17 g
  • 26%
  • Carbs:
  • 54.9g
  • 18%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 244 mg
  • 10%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
  2. In a medium bowl, stir together the flour, baking powder and soda. Set aside.
  3. In a large bowl, cream the butter and 1 cup of sugar. Add eggs, sour cream and vanilla. Mix well.
  4. Add the flour mixture and combine. Batter will be thick.
  5. In a separate bowl, combine chocolate chips, 1/2 cup sugar and cinnamon. Set aside.
  6. Spread half of the cake batter in prepared pan. Sprinkle half of the chocolate chip mixture over the batter. Repeat with the remaining batter, and then the remaining chocolate chip mixture.
  7. Bake in the preheated oven until a toothpick inserted near the center comes out clean, 25 to 30 minutes. Cool on wire rack.
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Reviews

RUAHS
80

RUAHS

8/22/2004

this was great. easy to make. i took the advise of another reviewer and added applesauce (about1/2 cup) since some said it was too dry. mine came out really moist. i also substituted brown sugar for the white sugar for the topping and mini chips. we will definitely make this over and over. has to cook a lot longer too.

Temachela
48

Temachela

10/21/2006

I have made this cake twice now and they keep comin' back for more. And both times, I took the advice of other reviewers and added the half a cup of apple sauce, which makes the cake lovely and moist. I also divided the topping and swirled half of the mixture through the batter and the other half I put on top. This is definitely a keeper!!

WESTPORTIA
32

WESTPORTIA

2/19/2006

This coffee cake was a big hit with kids and adults. I substituted dark brown sugar for the white sugar in the chocolate mixture and it was very good. I pressed down the topping before I baked (based on other reviewer's feedback) and that helped it adhere to the crust. For the second layer of batter, I dropped it in teaspoons and then spread it. The cake itself is not too sweet and the cinnamon/chocolate combo was great. Will definitely make again.

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