Chocolate Chip Sour Cream Coffee Cake
This sheet cake-style coffee cake requires very little fuss and is SO DELICIOUS...perfect for Mother's Day!
Servings: 15
Calories: 291kcal
Ingredients
- 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
- 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
- 1/2 cup brown sugar
- 2 tablespoons flour
- 2 tablespoons melted butter
- 1 teaspoon cinnamon
Glaze
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- 1-4 tablespoons water or brewed espresso/coffee
Instructions
- 1. Preheat the oven to 350° F. Line a (9×9 inch) square cake pan with parchment paper.2. In a bowl, whisk together the flour, baking powder, cinnamon, salt, and espresso/coffee powder. Add the sour cream (or yogurt), eggs, maple syrup, oil, and vanilla. Mix until fully combined. Fold in the chocolate pieces. 3. To make the streusel. Combine all ingredients in a bowl and mix until a crumble forms.4. Pour half the batter into the prepared pan. Sprinkle the streusel over the batter. Evenly spoon the remaining batter overtop. It's OK if it's not all covered. Bake for 45-55 minutes or until the center is just set. Remove and let cool for 30 minutes before icing.5. Meanwhile, make the icing (the icing can be optional). In a bowl, whisk together the powdered sugar, 1-4 tablespoons of water or brewed espresso/coffee, and vanilla. Pour the icing over the cake and top with extra chocolate chunks (if desired). Let set for one hour, slice, and enjoy.
Nutrition
Calories: 291kcal
