Description

This Chocolate Chip Sour Cream Coffee Cake is a delightful and moist treat perfect for breakfast or dessert. Featuring a tender crumb made with sour cream or Greek yogurt, a rich chocolate chip fold-in, and a crumbly cinnamon streusel topping, this cake is finished with a luscious vanilla glaze and extra chocolate chunks. The hint of espresso enhances the depth of flavor, making it an irresistible companion to your morning coffee or afternoon tea.

Ingredients

Cake Batter

1 1/2 cups all-purpose or whole wheat pastry flour
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon salt
1-3 tablespoons instant espresso/coffee powder
1 cup sour cream or Greek yogurt
1/2 cup maple syrup
1/2 cup melted coconut oil or extra virgin olive oil
3 eggs
1 tablespoon vanilla extract
1/2 cup chopped dark chocolate, plus more for topping

Streusel Topping

1/2 cup brown sugar
2 tablespoons flour
2 tablespoons melted butter
1 teaspoon cinnamon

Icing (Optional)

1 cup powdered sugar
2 teaspoons vanilla extract
1-4 tablespoons water or brewed espresso/coffee

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×9 inch square cake pan with parchment paper to ensure easy removal after baking.
Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, cinnamon, salt, and instant espresso or coffee powder until evenly combined to create a flavorful base.
Combine Wet Ingredients and Batter: Add the sour cream (or Greek yogurt), eggs, maple syrup, melted coconut oil or olive oil, and vanilla extract to the dry ingredients. Mix thoroughly until the batter is smooth and fully combined. Gently fold in the chopped dark chocolate pieces to distribute them evenly throughout the batter.
Prepare Streusel: In a separate bowl, mix together the brown sugar, flour, melted butter, and cinnamon until the mixture resembles coarse crumbs, forming the streusel topping.
Assemble Cake: Pour half of the batter into the prepared pan and spread it evenly. Sprinkle the streusel topping evenly over the batter. Spoon the remaining batter over the streusel layer; it’s fine if it doesn’t completely cover the streusel.
Bake: Bake the cake in the preheated oven for 45-55 minutes or until the center is just set and a toothpick inserted near the center comes out mostly clean. Remove from the oven and allow the cake to cool for about 30 minutes before adding the icing.
Make Icing: While the cake cools, prepare the icing by whisking together powdered sugar, vanilla extract, and 1 to 4 tablespoons of water or brewed espresso until smooth. Adjust the amount of liquid to achieve a pourable consistency.
Ice and Garnish: Pour the icing over the cooled cake and sprinkle additional chocolate chunks on top if desired. Let the icing set for about one hour before slicing and serving.

Notes

You can substitute whole wheat pastry flour for all-purpose flour for a nuttier flavor and slightly more fiber.
Adjust the amount of instant espresso powder according to how much coffee flavor you prefer.
Greek yogurt can be used instead of sour cream to reduce fat content while keeping moisture.
The icing is optional but adds a lovely sweetness and sheen to the cake.
Leftover cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
To serve, you can warm the cake slightly for a fresh-baked feel.