Make ahead coffee cake perfect for busy weekends! Chocolate Chips, cinnamon and brown sugar flavor a sour cream coffee cake, topped with a buttery streusel topping.
How has your week been? Mine was a bit challenging. I’ve been feeling under the weather for over a week. I don’t get sick often, but when I do it seems to linger longer than usual. Please, if I see another cup of elderberry tea I may cry. Fortunately, I’m doing better and was able to make this coffee cake to share with you all. Cake always makes me feel better 🙂
In other news, we spent Easter in Boston Children’s Hospital getting our 4 year old son stitched up after a fall. He is doing great, so no worries there. You never know what you are going to get on a holiday at a hospital, but the staff was great. We actually transferred from another local hospital, and the difference was like night and day for kids. Can you believe there was an employee whose job was to entertain the kids during any procedure, making us parents feel superfluous. But truly all the doctors knew how to deal with kids, in fact so many addressed him that he didn’t want to explain what happened anymore. Now what he remembers are the cartoons on the t.v. and that they gave him a toy to take home 😉
But back to this beautiful cake. Let me warn you, it makes a lot! Serves a crowd, or our family. But even we had leftovers. It can be made ahead, placed in the refrigerator overnight, then baked in the morning. Or afternoon, because really there is nothing breakfast like about this except its name. The cake tastes amazing any way, but it is particularly incredible warm, so I would recommend serving it fresh from the oven.
This recipe makes a nice, thick cake, the perfect base for loads of crumbly streusel. Add to that the chocolate chips, and this cake really does have a little of everything. Depending on how generous you are are feeling, this makes about 16 nice squares. I’m sure your servings will be a little more even than mine, I can’t cut a straight line to save my life! But it’s okay, you may just want to dig in with a fork 🙂
- 1 Cup (16 Tablespoons) Unsalted Butter, Softened
- 1 Cup (7 Ounces) White Sugar
- ¾ Cup (5 Ounces) Brown Sugar
- 1 and ½ Teaspoons Baking Powder
- ½ Teaspoon Baking Soda
- 1 Teaspoon Salt
- 1 Teaspoon Cinnamon
- 3 Large Eggs
- ½ Teaspoon Pure Vanilla Extract
- 1 Cup Sour Cream
- ¼ Cup Milk
- 1 and ¼ (5.5 Ounces) Cups White Flour
- 1 and ¼ (5.5 Ounces) Cups White Whole Wheat Flour
- ½ Cup Chocolate Chips
- 4 Tablespoons Butter, Diced
- ½ Cup Brown Sugar
- ¼ Cup White Flour
- ¼ Cup White Whole Wheat Flour
- ½ Teaspoon Cinnamon
- ½ Cup Chocolate Chips
- Preheat oven to 350 degrees. Line a 9x13 baking pan with parchment paper.
- Make the streusel first. In a small bowl stir together the sugar, flours, and cinnamon. Blend in the butter. I use my hands to repeatedly smear the butter into the flour mixture, leaving many small clumps. There should not be any butter showing when do.
- In a stand mixer fitted with the paddle attachment, beat the butter and sugar until creamed together. Add in the baking soda, baking powder, salt and cinnamon and beat until combined. Scrape down the sides of the bowl and add the eggs, one at a time, beating in completely each one before adding the next.
- Combine the milk and sour cream.
- Add the flours and sour cream/milk mixture, alternating, starting and ending with the flour. Stir in the chocolate chips.
- Spread the batter evenly in the prepared pan. Top with streusel. Refrigerate overnight.
- Bake 40-45 minutes or until a sharp knife inserted in the cake comes out clean.