Chocolate Chip Coffee Cake

$- 2 cups all-purpose flour - 1 cup granulated sugar - 1/2 cup unsalted butter, softened - 1 cup buttermilk, at room temperature - 2 large eggs, at room temperature - 1 tablespoon baking powder - 1 teaspoon pure vanilla extract - 1/2 teaspoon baking soda - 1/4 teaspoon fine sea salt - 1 cup semi-sweet chocolate chips These key ingredients make up a rich and moist chocolate chip coffee cake. The butter gives it a lovely texture, while the buttermilk adds a slight tang. The chocolate chips are, of course, the star of the show! - 1/2 cup brown sugar (for the topping) - 1 tablespoon ground cinnamon (for the topping) - 1/2 cup chopped walnuts (optional) Using brown sugar adds depth to the cake’s sweetness. Cinnamon brings warmth to the flavor. Chopped walnuts can add a nice crunch, making each bite exciting. If you don’t have buttermilk, you can use regular milk mixed with a splash of vinegar or lemon juice. For a dairy-free version, try almond or oat milk with a similar acid. You can also swap all-purpose flour for a gluten-free blend if needed. Want less sugar? Reduce the granulated sugar by a third without losing much taste. 1. Preheat your oven to 350°F (175°C). 2. Grease and flour a 9x13-inch baking pan well. This step helps the cake not stick. 3. Gather all your ingredients. It makes the process smoother and quicker. 1. In a large bowl, cream the softened butter and granulated sugar. Use an electric mixer on medium speed for about 3-4 minutes. The mix should be light and fluffy. 2. Add the eggs, one at a time. Beat well after each egg to mix properly. Then, stir in the vanilla extract for flavor. 3. In another bowl, whisk the flour, baking powder, baking soda, and salt. Mix them well to ensure even baking. 4. Gradually add the flour mix to the wet mix, alternating with buttermilk. Start and end with the flour. Mix gently; stop as soon as it combines. 5. Fold in the chocolate chips carefully. Use a spatula to keep the batter light and airy. 1. Pour half the batter into your prepared pan. Spread it evenly using a spatula. 2. Sprinkle half of the brown sugar-cinnamon mix over the batter. This layer adds sweetness. 3. Spread the rest of the batter on top. Then, sprinkle the last of the topping mixture evenly. 4. Bake in the preheated oven for 30-35 minutes. Check with a toothpick; it should come out clean with some moist crumbs. 5. Let the cake cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before cutting. To make your cake soft and fluffy, use room temperature ingredients. This helps the butter and sugar mix better. Cream the butter and sugar until it is light and fluffy. This should take about 3-4 minutes. When adding flour and buttermilk, mix gently. This keeps the cake tender. Overmixing can lead to a tough texture. One common mistake is not measuring ingredients correctly. Always use a scale or measuring cups for accuracy. Another mistake is opening the oven door too often. This lets heat escape, which can affect baking time. Also, ensure your oven is preheated. A cold oven can make your cake dense. Lastly, check for doneness using a toothpick. It should come out clean or with a few moist crumbs. To boost the flavor, try adding a splash of almond extract. It pairs well with chocolate. You can also mix in a little orange zest for a fresh twist. For added crunch, include chopped walnuts in the batter. Finally, serve the cake warm with a sprinkle of powdered sugar on top. This adds a nice touch to your presentation. {{image_4}} You can easily make this coffee cake nut-free. Simply skip the walnuts in the topping. This keeps the cake safe for those with nut allergies. If you want more texture, consider adding oats instead. This gives a nice chew without nuts. Chocolate chip coffee cake is great with various chocolate types. You can swap semi-sweet chocolate chips for milk chocolate for a sweeter taste. Dark chocolate adds a rich flavor if you prefer something less sweet. For a fun twist, try white chocolate chips for a creamy touch. Toppings can change your cake’s flavor. Instead of the brown sugar and cinnamon mix, try a layer of fruit. Sliced strawberries or peaches can add a fresh taste. You can also sprinkle shredded coconut for a tropical vibe. Crushed cookies or granola can offer a fun crunch. After baking, let your cake cool completely. Wrap it tightly in plastic wrap. You can also use aluminum foil. This keeps the cake fresh. Store it at room temperature if you eat it in a few days. For longer storage, move it to the fridge. The cool air helps keep it from going bad. If you want to keep your cake for a while, freezing is great. Cut the cake into slices. Wrap each slice in plastic wrap. Then, place them in a freezer-safe bag. Be sure to remove as much air as possible. You can freeze the cake for up to three months. When you're ready to eat it, just thaw it in the fridge overnight. To reheat your chocolate chip coffee cake, preheat your oven to 350°F (175°C). Place a slice on a baking sheet. Heat it for about 10-15 minutes. This warms it up nicely without drying it out. You can also use a microwave. Heat it for 15-30 seconds, but check it often. Enjoy your warm slice with a fresh cup of coffee! Yes, you can make this cake dairy-free. Use plant-based butter instead of unsalted butter. For the buttermilk, mix almond milk or soy milk with a bit of vinegar. This creates a great substitute. Chocolate chip coffee cake stays fresh for about 3 days at room temperature. Store it in an airtight container to keep it moist. You can also refrigerate it for up to a week. Just remember to let it warm up before serving. I love serving this cake warm. It tastes great with a dusting of powdered sugar. You can pair it with coffee or tea for breakfast or dessert. For a fun twist, add whipped cream or a scoop of ice cream on the side! You learned about the key ingredients and steps for making chocolate chip coffee cake. We explored tips to perfect texture and avoid mistakes. You discovered ways to modify the recipe, like making it nut-free or using different chocolate types. Plus, we covered storage methods to keep your cake fresh. Baking is a fun journey filled with flavors. Keep experimenting, and enjoy every bite!$

Indulge in the rich flavors of Chocolate Chip Coffee Cake Delight, a perfect treat for any time of day! This easy recipe combines soft cake with chocolate chips and a crunchy cinnamon topping, making it a must-try. With just a few simple ingredients, you can whip up this delicious slice of happiness in under an hour. Click through to explore the full recipe and surprise your family with this delightful dessert!

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Ingredients

2 cups all-purpose flour

1 cup granulated sugar

1/2 cup unsalted butter, softened at room temperature

1 cup buttermilk, preferably at room temperature

2 large eggs, at room temperature

1 tablespoon baking powder

1 teaspoon pure vanilla extract

1/2 teaspoon baking soda

1/4 teaspoon fine sea salt

1 cup semi-sweet chocolate chips

1/2 cup brown sugar (for the topping)

1 tablespoon ground cinnamon (for the topping)

1/2 cup chopped walnuts (optional, for added crunch)

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan thoroughly to prevent sticking.

In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy, approximately 3-4 minutes.

Add the eggs to the butter mixture, one at a time, beating well after each addition to ensure they are fully incorporated. Then, stir in the pure vanilla extract.

In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and fine sea salt until evenly combined.

Gradually add the flour mixture to the wet mixture while alternating with the buttermilk. Start and end with the flour mixture, mixing gently until just combined. Do not overmix to keep the cake tender.

Carefully fold in the semi-sweet chocolate chips into the batter using a spatula, ensuring even distribution without overworking the batter.

In another small bowl, mix the brown sugar and ground cinnamon together for the topping. If desired, stir in the chopped walnuts for an additional layer of texture and flavor.

Pour half of the cake batter into the prepared baking pan, spreading it out evenly with a spatula. Evenly sprinkle half of the brown sugar topping mixture over the batter.

Spread the remaining batter over the topping layer, then evenly sprinkle the remaining brown sugar and cinnamon mixture on top for a deliciously sweet crust.

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.

Allow the cake to cool in the pan for approximately 10 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing.

Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 12 slices

- Presentation Tips: Serve slices warm, dusted lightly with powdered sugar for added sweetness. Pair each slice with a steaming pot of freshly brewed coffee for a delightful breakfast or delightful dessert experience!