Seriously, this is the Best Ever Chocolate Chip Coffee Cake. Sour Cream, Walnuts, Brown Sugar, Real Butter; it is perfect with a of hot coffee!cup
Chocolate Chip Coffee Cake
Best Ever Chocolate Chip Coffee Cake
This cake is probably the best cake I have ever put into my mouth.
In 1970, new neighbors moved in to the neighborhood, two houses from me.
They had kids!
One girl my age and a younger brother!
Cast of Ingredients for Chocolate Chip Coffee Cake
Terri’s mother was known for her Chocolate Chip Cakes.
I had my first taste when I was 10 years old.
When I was 13 years old, Terri’s mom, gave me her recipe.
I’ve baked this Chocolate Chip Cake, ever since.
I used to work for a law firm in Beverly Hills and we did monthly birthdays.
This cake was the most requested.
People could not believe that I baked it myself and thought it was purchased from the finest bakery.
These days, that would not be such a compliment as I’m not really that fond of bakeries anymore, as they no longer seem to use quality ingredients.
I believe in always using the best quality ingredients that you can afford. Use a Springform Pan with Hole for this recipe.
The topping is so good, I could eat it with a spoon. I usually make double the amount of topping needed, because I love it so much.
Chocolate Chip Coffee Cake
Kitchen Equipment and Essentials
- J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Culina Stackable (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- di Oro Living Silicone Spatulas Set
- LamsonSharp Chef’s Slotted Turner– I totally love this spatula!
- 6 oz Porcelain Ramekins
- 3.5 Quart Stainless Steel Mixing Bowl
- Small 1.5 Quart “Pot in Pot” Mixing Bowl
- Lock N Lock Small Container
- Lock N Lock Storage Container
- Springform Pan with Hole (10 inches) for this recipe.
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Here is the handy printable recipe:
Chocolate Chip Coffee Cake
Incredible Chocolate Chip Coffee Cake
Print Pin RateIngredients
Cake
- 1 cup White Sugar
- ½ cup Butter room temperature
- 2 Eggs
- 2 cups All Purpose Flour
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1 cup Sour Cream full fat
- 1 ½ tsp Pure Vanilla Extract
- 6 oz Chocolate Chips
Topping
- ½ cup Light Brown Sugar
- ¼ cup Butter
- ½ cup Walnuts chopped
- 1 ½ tsp Cocoa Powder
- ½ cup All Purpose Flour
- 6 oz Chocolate Chips
Tools
- 1 10 inch Springform Pan with Hole
Instructions
- Put all Topping ingredients into a bowl and using your hand, crumble together and then set aside.
- Cream sugar and butter together. Add the eggs and beat well.
- In a separate bowl, combine flour, baking soda and baking powder.
- Add flour mixture to wet mixture slowly and beat well. Add sour cream and vanilla and beat well.
- Fold in chocolate chips last.
- Pour into a buttered/greased spring form pan. Sprinkle the Topping over the top of batter.
- Bake at 350 degrees for 55 minutes.
- Allow the cake to cool an hour before removing outer pan ring.
- After the cake is completely cooled, carefully place spatulas under the cake on at least two sides and have a second person cradle the cake with their hands and carefully life up the cake and place it on a cake plate
Notes
½ cup butter
½ cup walnuts
2 tsp cocoa
¾ cup flour
6 oz chocolate chips
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Laura Clark says
January 3, 2019 at 4:34 pmFYI – under “tools’ you have listed a 10” pan, but in the directions you have 8” pan. I asssume it should be 10” in the directions.
Justina says
November 26, 2018 at 6:20 pmI made this cake according to the recipe and my topping came out burned. Any thoughts on why that happened? Could it be that the oven rack I cooked it on was positioned a little too high?
Jill says
December 1, 2018 at 2:31 pmCould be.
Amy Porter says
March 12, 2018 at 4:50 amHi Jill. I just wanted to thank you for posting this recipe, because I’m sure it’s the one my Mom used to make. We are also from Miami, and I have a sister named Terry! But we were not your neighbors in 1970… This cake is foolproof, she made it dozens of times and as all of her recipes have been lost, I will cherish making this one myself.
Amy
Jill says
March 13, 2018 at 2:10 pmWow, Amy, that is incredible. Is the recipe exactly the same? My friends mother was from New York and she is the one who passed the recipe down to Terri and me. Jill
Amy says
March 14, 2018 at 6:07 amJill, I won’t know until I’ve made it! Even though the memories of its flavor are over 30 years old… I have a vague recollection that she got it from a magazine, will ask my sister if she remembers. Cheers, Amy
Amy says
June 4, 2018 at 2:42 amHi again Jill. Had company this weekend so finally made this! I must say I don’t recall a topping on the one my Mom use to make but that was a welcome addition, and both the flavor and the texture sent me down memory lane! I’m in France so subsitituted 30% fat “crème fraîche” for the sour cream. Other than the fact that I should have used more chips in the batter it was outstanding, everyone had multiple helpings. (I remember my Mom preferred to use the mini chips which were not always available, she used to stock up when she could get them.) For Dave’s sake I can confirm that a second pair of hands comes in very handy to remove the ring from the pan, otherwise it’s hard to keep it from breaking… Thanks again Jill fora terrific recipe. xo AMY
Jill says
June 4, 2018 at 11:21 amHi Amy~
I love that over in France, your mom had a similar recipe. How cool is that? I am thrilled that you enjoyed this recipe so much. Since 1970, it has been my favorite cake recipe and then once my friend’s mother gave me the recipe a couple of years later, I have been making it ever since. Such a nice presentation to any dinner party or occasion. Jill
Dave Pill says
November 5, 2017 at 4:38 pmis there an easier way to get the cake out? Can you use a regular bundt pan and just grease it well? I bake alone and this looks so yummy, but I only have two hands – and therefore can’t cradle the cake.
Jill says
November 5, 2017 at 9:25 pmHi Dave. I use three spatulas under the cake and use both my hands to grab all three. It is awkward, but it works. Jill
Michelle says
September 29, 2017 at 8:43 amDo you have any tips to convert this to an Instant Pot recipe?
I’ll be using my 8″ bundt. I’m thinking I’ll do 2/3 of the amounts.
Cover with foil, lower with foil sling. Manual high for 25 minutes, NPR. (got these times from another instant pot coffee cake recipe).
I’m relatively new to the Instant Pot, so any suggestions would be most helpful!
Love your recipes!
SHIRLEY says
September 24, 2017 at 1:05 pmHello, Could your Choc. chis cake be baked in a tube pan? if so, what size and how long to bake?
i do not have a spring form pan.
Lynn says
September 6, 2017 at 7:38 amCan I bake this in a 8-9″ round pan? I never have luck getting cakes out in one piece from a bundt pan