Chocolate Chip Streusel Coffee Cake
Submitted by Laurel1
A layered coffee cake built on a yellow cake mix and sour cream batter, swirled with a crunchy brown sugar streusel packed with chocolate chips, walnuts, and cinnamon. Easy enough for a weekday morning, fancy enough for brunch guests.
YIELD
4 servingsPREP
25 minCOOK
35 minREADY
60 minThis is the coffee cake that makes everyone think you woke up at dawn to bake from scratch. You didn’t. Nobody needs to know.
A sour cream-enriched yellow cake mix batter goes down first, then a thick ribbon of cinnamon-spiked streusel loaded with semi-sweet chocolate chips and chopped walnuts. Another layer of batter, another hit of streusel on top, and into the oven it goes.
The sour cream keeps things moist for days (if it lasts that long), while the double streusel layer means every forkful has that buttery, crumbly crunch.
Pro Tips
- Don’t overmix the batter. Beat just until moistened, then crank up the speed for exactly 2 minutes. Overworking it makes the cake tough instead of tender.
- Pack the brown sugar firmly when measuring. Loose brown sugar means a wimpy streusel, and nobody wants that.
- Let it cool in the pan for at least 15 minutes before slicing. The chocolate chips need time to set or you’ll have a melty (delicious, but messy) situation.
Ingredients
Directions
Heat oven to 350℉ (180℃). Grease and lightly flour 13×9 pan.
In small bowl, combine all streusel ingredients; mix well.
Set aside.
In large bowl, combine all coffee cake ingredients at low speed until moistened.
Beat 2 minutes at highest speed.
Spread ⅔ of batter in prepared pan; sprinkle with half of streusel mix.
Repeat with remianing batter and top with streusel mix.
Bake for 35 to 50 minutes, or until cake tests done in center.
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