I’m watching Ina Garten’s Barefoot Contessa right now. She’s talking about bringing dinner to a woman who’s just moved down the street from her posh East Hampton digs. And guess what she says? She says, “This will be a great way to welcome her to the hood.” What, Ina? If there were one place on earth that was the opposite of a hood, it would be East Hampton, NY. Sorry. I know this has nothing to do with coffee cake. I just couldn’t stop laughing when I heard her say this, and now it’s on my mind.

So, uh, how about that coffee cake. I feel bad because it really deserves more recognition than I’m giving it. It hits your craving for a chocolate bar, a cake, and a moist gooey thing all in one. Yuh-hum. My mom has made this coffee cake since I was little, and every time it is a new experience in my mouth. And it’s one of the few desserts I’ve had that tastes just as good room temperature as fresh out of the oven. It’s great! And I cannot stress enough how overcooking this will seriously detract from its full potential of greatness. So reeeally stick close to your oven so do a knife check for cooked-ness. As soon as your knife comes out clean, take the cake out! Trust me, you’ll be happy you did 🙂

1 cup sugar
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 stick unsalted butter, softened
1 teaspoon vanilla
1 cup plain yogurt/sour cream
1 cup semisweet chocolate chips
3/4 cups brown sugar
1 tablespoon ground cinnamon

Preheat oven to 375°F. Grease and flour a large bundt pan and set aside. In a large bowl, mix together butter, sugar, yogurt, and vanilla. Add in eggs, stir. Incorporate flour, baking soda, salt.

Meanwhile, using a fork, whisk together brown sugar and cinnamon. Pour half of the batter into the bundt pan and smooth using the back of a spoon. Sprinkle half of the brown sugar mixture over the batter and swirl into batter using a fork or knife. Pour in the second half of the batter and swirl the rest of the brown sugar mixture over it. 
Bake for 25-30 minutes, or until a knife comes out clean when inserted into the cake. Allow to cool for 10 minutes, then plate and serve for breakfast, lunch, and dinner.

8 comments

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I also love coffee cake, especially when chocolate chips are added. I crack up when Ina writes down notes from her cooking so she doesn’t forget.

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OMG this is Shakera and I want some so bad!!!!

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I can’t count how many times I’ve made this…and nearly every time someone asks me for the recipe. I used to be able to say it’s a secret recipe that’s been passed down by word of mouth for 183 years. Not so much anyone, eh Sarah? 🙂

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I thought I was the only person that caught the HOOD reference. My daughter and I still laugh about it!!

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Do you mix the chocolate chips into the batter or into the brown sugar mixture? The instructions don’t specify.

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Into the batter!

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Question: my go to coffee cake is the six pound coffee cake. Everyone loves it. I’m baking a lot of goodies for a brunch and I wanted smaller pieces. Do you think I could bake this cake in a square or rectangular pan so it can be cut into smaller squares for easier finger desserts?

The wedding brunch is fast approaching.
I appreciate your answer.

Sarah | Broma Bakery
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Hi Elyse! Yes, you can absolutely bake it in a square/rectangular pan. I would halve the recipe for an 8×8 or 9×9 pan, and do the full recipe if you have a very tall 9×13 pan.

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