Everyone could use a good coffee cake in their repertoire, and this one is my favorite! It’s rich, chocolate-y and tender from copious amounts of sour cream in the recipe. The cake bakes up to tall, crunchy-topped bliss, perfect for slicing into excessively large squares. No shame here!
This recipe comes from Smitten Kitchen, one of my very favorite blogs. Deb Perelman is a cooking goddess to me, and an OG blogger who was one of the first in the game. Everything she makes is basically perfect and the best version of whatever it is and I love her for it. Is there a Greek goddess of food/cooking? There should be and her name shall be Deb.
Side note: I got to hang out with Snoop Dogg, the original ‘Original Gangsta’, in one of my dreams last night. Also, this is not the first dream I’ve had about Snoop Dogg.
Anyway, this is a super easy recipe-it comes together in your stand mixer and only requires a few other bowlsl! Once the batter is prepared, half goes into the baking pan, sprinkle with chocolate chips, the rest of the batter and cinnamon sugar and more chocolate chips on top! I like to use the bigger chocolate chips, like Ghiradelli Grand; you can pick them up at Target!
This makes a perfect make-ahead brunch sweet or take-to-work treat because it’s served at room temperature and travels well…plus who doesn’t love a coffee cake?!
[tasty-recipe id=”35851″]
Can I freeze this a week out from serving?