This tall and fluffy chocolate chip coffee cake is perfection. It doesn’t dry out, contains oodles of chocolate chips and would go amazingly well with a cup of coffee or milk.
When I asked my family what dessert I should tackle next, I got a very stern reply from my husband. “You never make coffee cake. I’ve asked you to make one but you haven’t done it yet.” OK, point taken. When I probed him on what type of coffee cake he wanted, he said blueberry.
Addie vehemently disagreed. For some reason, she’s not a huge fan of blueberries. Being my daughter, she said that she wanted a chocolate chip one instead. I got you, kid. And honestly, I agree with her. I love blueberries, but I find that they start to get too mushy in baked goods. I prefer chocolate chips in most desserts, and coffee cake is no exception.
I baked up this coffee cake one evening and we got to enjoy it for breakfast the following morning. The cake baked up super tall and fluffy, and it didn’t dry out, even after we munched on it for a few days. The streusel topping, of course, is one of the best parts of the cake.
Although my husband and I don’t drink coffee (yes, we are weird), I imagine this cake would go very well with a cup of it. It also pairs along nicely with a tall glass of milk. We’ve been enjoying this cake all throughout the day, so don’t feel like it’s relegated to just breakfast. Cake is good any time of day. Am I right?
Husband’s rating: 4.5 out of 5
Addie’s rating: 4.5 out of 5
My rating: 4.5 out of 5
Chocolate chip coffee cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup granulated sugar
- 1 stick (8 Tablespoons) unsalted butter room temperature
- 2 large eggs room temperature
- ¾ cup (one 5.3 ounce container) plain Greek yogurt
- ¼ cup milk of choice
- 1 cup chocolate chips
- 3 Tablespoons unsalted butter room temperature
- ½ Tablespoon ground cinnamon
- ½ cup all-purpose flour
- ½ cup brown sugar
- ½ cup semi-sweet chocolate chips
Make the cake
- Preheat your oven to 350°F. Generously grease or line a standard 8"x8" baking pan and set aside.
- In a large sized bowl, whisk together the flour, baking powder and salt.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, beat the butter and sugar together until light and fluffy, about 2-3 minutes.
- Add the eggs, one at a time, until each is well-incorporated before adding the next.
- In a measuring cup, mix together the Greek yogurt and milk until well blended. Add this to the butter mixture until well incorporated.
- Keep the mixer on low and slowly add in the dry ingredients. With a few dry streaks remaining, fold in the chocolate chips.
- Transfer the batter to your prepared pan.
Make the topping
- Mix everything except the chocolate chips together in a small bowl. Cut with a fork until you get small crumbs.
- Sprinkle the crumbs and chocolate chips on top of the batter.
- Bake in your preheated oven for 35-40 minutes or until a toothpick inserted in the center comes out clean. I had to bake mine for closer to 50 minutes because I had a larger container of Greek yogurt (a 7 ounce container rather than the 5.3 ounce one).
- Allow the coffee cake to cool before slicing and serving.