Coffee cake is one of my favorite easy "special" breakfasts because it is so darn easy. No dough rising (cinnamon rolls), no slaving over a hot stove (donuts, pancakes), nothing that needs done in the morning besides cutting a big piece and enjoying it. This one is my standard and we eat it often, especially at the lake. But sometimes you need a little more chocolate with your sugar for breakfast. And this one is perfect for that. It also makes a full 9x13 pan which is great for sharing.
This one is super easy to throw together and has kept well overnight for me many times (I am never, ever, going to get up at some crazy hour just to get something like this in the oven.). It's plenty moist and delicious. Made entirely with pantry staples which makes it easy to throw together unplanned. Not incredibly healthy but that's what weekday breakfasts are for. It's hard to go wrong with a good coffee cake recipe.
Chocolate Chip Coffee Cake
yield: 9x13 pan
Ingredients
-12 oz chocolate chips
-2 cups sugar, divided
-1½ tsp cinnamon
-2 2/3 cup flour
-1½ tsp baking soda
-¾ tsp baking powder
-½ tsp salt
-¾ cup (12 TB) butter, softened
-3 eggs
-1 tsp vanilla
-1½ cups sour cream
Directions
1) Preheat the oven to 350°. Stir together 2/3 cup sugar and the cinnamon. Set aside. Mix together the flour, baking soda, baking powder, and salt. Set aside.
2) Beat the butter and remaining 1 1/3 cup sugar together in the bowl of a stand mixer on medium speed until light and fluffy. Add the eggs, one at a time, until each is incorporated. Add the vanilla. Turn the speed to low and add half the flour mixture, followed by the sour cream, and then the rest of the flour. Mix until combined.
3) Pour half the batter into a greased 9x13 pan. Top with half the chocolate chips and half the cinnamon/sugar mixture. Repeat layers.
4) Bake for 40-45 minutes, until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack. Store covered at room temperature.
Slightly modified from AllRecipes
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