This cake is great for breakfast, brunch, a sweet snack or dessert. The chocolate and cinnamon combination is delightful.
Chocolate Chip Coffee Cake
Makes 9-12 pieces of cake
2 cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup granulated sugar
½ cup butter, at room temperature
2 large eggs
1 cup sour cream
1 teaspoon vanilla extract
1 cup chocolate chips
Cinnamon Sugar Topping/Filling:
¼ cup granulated sugar
3 tablespoons brown sugar
1 ½ teaspoons cinnamon
Preheat the oven to 350°. Grease an 8-inch square baking pan and set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set dry ingredients aside.
Using an electric mixer, cream together the butter and 1 cup sugar until fluffy, about 5 minutes. Add in the eggs, one at a time, beat until smooth. Beat in the sour cream and vanilla extract. Mix until well combined.
Slowly add in the dry ingredients. Mix until just combined. In a small bowl, make the cinnamon sugar topping/filling. Stir together sugar, brown sugar, and cinnamon. Pour half the batter into the prepared cake pan and sprinkle with half the cinnamon-sugar and half the chocolate chips. Spoon the remaining batter over the filling, spreading gently. Sprinkle with the remaining cinnamon-sugar and chocolate chips.
Bake until golden and a toothpick inserted in the center comes out clean, about 40 minutes. Cool to room temperature and serve.