It’s like a chocolate chip cookie, but in cake form. Plus you can eat if for breakfast. Need I say more?
When you get a craving for cake, it’s best just to give in.
And when that craving comes first thing in the morning? Coffee cake is here to save us all. It’s every bit as scrumptious as regular cake, but it somehow passes as an acceptable treat for anytime of the day simply because it’s called coffee cake.
A huge “thank you!” to the person who came up with that one.
This has been one of those weeks that has passed by incredibly slowly, and yet now that it’s done I can’t remember anything that happened. Except that I have piles of mediocre chocolate chip cookie bars scattered all over my kitchen, proof that baking didn’t exactly go in my favor this week.
After the last batch of failed bars I threw in the towel and decided to make cake, which is what I was really in the mood for anyway. And since I still had all of my cookie bar ingredients out, well, I made a cake that tastes like cookies.
The cake batter even tastes like cookie dough.
If you weren’t craving cake for breakfast before, you probably are now and for that— I’m sorry and you’re welcome.
Chocolate Chip Coffee Cake with Brown Butter Streusel
For the cake:
- 2 cups all-purpose flour (240 grams)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter , at room temperature (113 grams)
- 1 cup packed light or dark brown sugar (213 grams)
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk (125 ml)
- ½ cups mini chocolate chips (85 grams)
For the streusel:
- 3 tablespoons unsalted butter
- ½ cup packed light or dark brown sugar (105 grams)
- ¼ cup all-purpose flour (30 grams)
For the icing:
- 1 cup powdered sugar , sifted (227 grams)
- 1-2 tablespoons milk
- Preheat oven to 350°F. Line a 9-inch springform pan with parchment paper and grease with nonstick spray.
- In a medium bowl, combine the all-purpose flour, baking powder, baking soda and salt.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and brown sugar together until light and creamy, about 2-3 minutes. Add the eggs one at a time, mixing after each, followed by the vanilla.
- Add the dry ingredients in 2 additions, alternating with the buttermilk, scraping down the bowl as needed. Stir in the mini chocolate chips. Spread into the prepared cake pan.
- To make the streusel topping, cook the butter over low heat until browned, about 5 minutes. Let cool slightly.
- Combine the brown butter, brown sugar and flour with a fork in a small bowl. Sprinkle over the cake batter. Bake until a toothpick inserted into the center comes out clean, 35-40 minutes.
- Let cool in the pan 15 minutes, then run a knife around the edges and remove springform pan sides. Let cool completely.
- To make the icing, whisk together the powdered sugar and milk. Drizzle over cooled cake and let sit 10 minutes before serving.
- Electric mixer
- 9-inch springform pan