Chocolate Chip Coffee Cake
This coffee cake has been in my family for generations. It's perfect the way it is, but can also be customized with just about any toppings you fancy; berries, nuts, you name it. I LOVED this Coffee Cake as a kid and my daughter gets overly excited when she smells the chocolate melting in the oven - what kid wouldn't love chocolate for breakfast!?
Yields 12 large pieces
- 1/2 cup of grass-fed butter
- 1 cup of sugar
- 2 large eggs (room temperature)
- 1 tsp of vanilla
- 2 cups of flour - this can also be made Gluten-Free with this flour
- 1 tsp of baking soda
- 1 tsp of baking powder
- 1/2 tsp of salt
- 1 cup of full-fat sour cream
- 1/3 cup of brown sugar
- 1/4 cup of white sugar
- 2 teaspoons of cinnamon
- 12 oz. of semi-sweet or dark chocolate chips
Preheat oven to 350 degrees.
Using an electric mixer, cream butter and sugar together. Add eggs and vanilla until combine. In a separate bowl, combine dry ingredients. Slowly add dry ingredients to egg mixture, then add sour cream. Spread batter into the bottom of a coated 9 x 13" pan.
Using a separate bowl, combine all topping ingredients then sprinkle on top of the batter. Bake at 350 for 30 minutes.
If you enjoyed this Coffee Cake recipe, leave me a comment below! For other satisfyingly sweet breakfasts, try my Greek Yogurt Banana Bread and Banana Bread French Toast!