Chocolate Chip Coffe Cake
This coffee cake recipe was shared with me by a co-worker many years ago. It is a tradition for our family to have it for Christmas breakfast.
Equipment
- 1 Tube/Angel Food Cake Pan. Mine is approximately 10" wide X 4.25" tall.
- 1 Electric mixer
- 1 pastry blender
Ingredients
- 1 C sugar
- 3/4 C butter, divided
- 2 1/2 C white unbleached flour, divided
- 1 C sour cream
- 2 eggs
- 1 tsp baking power
- 1 tsp baking soda
- 1 tsp vanilla
- 1 C chocolate chips, divided
- 1/2 C brown sugar
- 1 1/2 tsp unsweetened cocoa powder
- 1/2 C chopped walnuts or pecans, optional
Instructions
- Preheat oven to 350°.
- Butter/oil a tube/angel food cake pan and set aside.
- In an electric mixer, cream sugar with 1/2 C butter.
- Add 2 C flour + the next 5 ingredients (through the vanilla).
- Beat on low speed until blended, then on higher speed for 3 minutes.
- Stir in 1/2 C chocolate chips. (This is half of the chocolate chips.)
- Spread 1/2 of batter into prepared pan.
- Combine remaining 1/2 C of flour, brown sugar, and cocoa in a medium bowl
- Cut in remaining 1/4 C butter with a pastry blender until the mixture resembles crumbs.
- Add remaining 1/2 C chocolate chips and nuts (optional).
- Pour half of the the topping mixture over the batter in the pan and then repeat the layers with the remaining batter and topping.
- Bake for 50-60 minutes.