I’ve been itching for something sweet with my morning coffee and this fits the bill. I had a smidge of this a few hours after baking last night and had lukewarm feelings about this coffee cake. I didn’t think it was good enough to post. However, my feelings were totally changed when I had a bite of it this morning. It was slightly dense and nutty with a nice crunch at the end, from the streusel topping. So if you crave something chocolaty with your cup of Joe —this is a delicious coffee cake to make.
- 1/2 cup (1 stick) of unsalted butter, softened
- 1/2 cup of sugar
- 2 eggs
- 1 teaspoon of coffee extract
- 1/2 teaspoon of Mexican vanilla extract
- 1/2 cup of buttermilk
- 1 1/3 cups of all-purpose flour
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
- 3/4 cup of milk chocolate chips
- 1/2 cup of brown sugar
- 1/4 cup of all-purpose flour
- 1/2 teaspoon of ground cinnamon
- 1/4 cup of cold unsalted butter
Preheat the oven to 350 degrees F. Grease an 8-inch square baking pan.
Using a stand mixer (or mix by hand) cream butter and sugar until light and fluffy. Then beat in eggs, one at a time. Add in coffee extract, vanilla extract and buttermilk.
In medium bowl whisk flour, baking powder, baking soda and salt. Slowly add flour mixture into the egg mixture and beat until just moistened. Fold in chocolate chips and pour into prepared pan.
Make the crumb topping: In a small bowl mix in brown sugar, flour, cinnamon and butter. Use your fingers to mix until you have a crumbly mixture. Sprinkle streusel topping mixture evenly over the top.
Bake for 25-32 minutes or until toothpick/tester inserted into the center comes out clean. Let the coffee cake cool in the pan on the cooling rack.