My intermittent weekend baking continues. While Alex took weekend nap duty with the baby, I whipped up a quick and easy chocolate chip coffee cake (adapted heavily from Taste of Home) for him for Father’s Day. If you just have one coffee cake recipe in your rotation, this should be it.
- 8-9 tablespoons butter, margarine, or oil (I used 2 tablespoons coconut oil for flavor, and 7 tablespoons vegetable oil; the recipe said 8 tablespoons total, but I overpoured the oil by accident)
- 1 cup sugar
- 2 eggs
- 1 cup buttermilk/sour milk (I used 1 tablespoon vinegar + enough almond milk to equal 1 cup)
- 1 teaspoon vanilla
- 2½ cups flour
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 cup chocolate chips
- sugar for sprinkling
- In a large bowl, combine butter/oil and sugar until fluffy (or just well combined, if you're using oil). Whisk in eggs, vanilla, and buttermilk, stirring until well combined. Stir in flour, baking powder, and baking soda, and mix until combined. The batter will be thick and frothy.
- Pour half of the batter into a greased 9x13 inch baking pan. Sprinkle with some sugar and half the chocolate chips. Top with remaining batter. Sprinkle on remaining chocolate chips, and sprinkle with sugar again. Bake at 350F for 25-30 minutes until the top is browned and a toothpick inserted in the center of the cake comes out clean.
Let’s face it – this coffee cake is simply a white cake. I have no problems with that, though. After all, everyone deserves cake and chocolate for breakfast now and then. It was delicious. The cake itself was very moist and fluffy, and stayed that way for a few days. The chocolate chips added a special something to it. I liked the way the sugar on top crisped up in the oven, even though it got softer after it was covered. It was very easy to make; it took me no more than 10 minutes to get it in the oven. You can’t beat this recipe – it’s both simple and delicious. I will definitely make this again.