I love this recipe because it can keep for almost a week in an airtight container and looks beautiful enough to gift if you need to whip up a little something for a brunch or social event. And there is actually no coffee in the recipe– so it’s good for kiddos also!
First make the crumb topping: In a medium bowl, combine the flour, sugar, cinnamon, and salt.
Stir in the melted butter and mix until just combined. Set aside.
Preheat the oven to 350 degrees.
Grease the sides of a springform pan.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
In a smaller bowl (with an electric mixer), or the attached bowl of a stand mixer, beat together the butter and sugar for the coffee cake at medium speed until light and fluffy. This will take about 3-5 minutes.
Add in the vanilla, and add in the eggs one at a team, continuing to beat well after each one is added. Scrape the sides of the bowl as needed until the mixture is well combined.
Reduce mixture speed to low, and add in the flour mixture one third of it at a time.
Add in half of the sour cream, mix well, and add the other half.
Pour the batter in to the prepared pan, and sprinkle the chopped chocolate on top of the batter.
Sprinkle the crumb topping evenly over the top of the chocolate.
Bake for 45-55 minutes, or until a toothpick inserted in the center of the coffee cake comes out clean.
Allow the cake to cool completely before slicing. Enjoy!
Amount Per Serving (1 slice)
Calories 696Calories from Fat 198
% Daily Value*
Saturated Fat 13g81%
Vitamin A 392IU8%
Vitamin C 1mg1%
* Percent Daily Values are based on a 2000 calorie diet.