I’ve been eating this coffeecake since I was a little girl. My mom’s usual round of desserts was Katharine Canfield Cookies, Ghirardelli brownies, and Cinnamon Chocolate Chip Coffeecake. You can be sure there was always at least one of those babies wrapped up on our kitchen counter. My mom was and is a natural baker, with that magical touch that makes everything she bakes taste that much better.
And it’s not like my sister and I were the only ones that knew about my mom’s gift with desserts. During lunch at school, our friends would gawk and bat their eyes until one inevitable kid would ask “Can I have a bite?” Then, like clockwork, 4 more people would say “Me… too?” My sister and I joke that the reason we aren’t overweight is because we always ended up giving all of our desserts to our friends, save one bite for ourselves.
But now I am grown, and I can make whole coffeecakes for me, myself, and I. And you can bet I make Mom’s coffeecake recipe at least once a month.
Today was one of those days where I woke up and knew I wanted that cake. But because I posted it back in 2011, I also knew I needed to do something differently. This cake is similar to the original recipe, except:
-I doubled the recipe, for the most part
-I used fewer eggs, less sugar, and slightly less yogurt
-I substituted oil for the butter
-I used baking powder in addition to baking soda
The biggest difference is the texture of the cake. The oil and baking powder make this version slightly wetter and more cakey, while the original version is a little denser and gooier (as long as it’s not overcooked!). But even so, they’re very similar. You really can’t go wrong with either! And if you end up making this version, you can easily do half a recipe if you don’t want a giant cake. Use 2 eggs, and divide the rest of the ingredients in half.
Oh! And why is it called Six Pound Cinnamon Chocolate Chip Coffee Cake? Well, because it is exactly that. I got on the scale and weighed myself solo, then got on the scale with the cake, and there was a solid six pound difference. So there’s that.
Please, please go make a version of this cake the next time you can. It’s one for the books.
For the cake
- 1 cup canola (or vegetable) oil
- 1 1/2 cups granulated sugar
- 3 large eggs
- 12 ounces plain greek yogurt (or sour cream)
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons salt
- 2 cups semi-sweet chocolate chips
For the filling
- 1 cup medium/dark brown sugar
- 1 1/2 tablespoons cinnamon
- Preheat oven to 375°F. Grease and flour a large bundt pan and set aside.
- In a large bowl, mix together oil, sugar, yogurt, eggs, and vanilla.
- In a separate bowl, sift together the flour, baking powder & soda, and salt. Fold carefully into the wet ingredients until everything begins to come together.
- Add the chocolate chips to the mixture, then continue to fold until just combined. It's OK if the mixture is slightly lumpy- be sure not to overmix the flour!
- Then, 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 or a spatula. Sprinkle half of the brown sugar mixture over the batter and swirl into batter using a fork. Pour in the second half of the batter on top and swirl the rest of the brown sugar mixture into it.
- Bake for 55-60 minutes, until a knife comes out clean when inserted into the cake. Allow to cool in the bundt pan for 10 minutes, then plate!