Chocolate Chip Coffee Cake
Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour
  • 7 tbsp unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 eggs
  • 1 cup light sour cream
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1 cup semi-sweet chocolate chips
  • ½ cup chopped pecans
  • 3 tbsp granulated sugar
  • ⅓ cup packed brown sugar
  • 2 tbsp cinnamon
Glaze (optional)
  • ½ tsp butter, melted
  • 1 tsp milk
  • ¾ cup confectioners' sugar
  1. Preheat oven to 325 degrees F.
  2. Use cooking spray to grease a bundt cake pan (you can also use a 13x9-inch cake pan, but baking time may vary - see below).
  3. In a small bowl, combine the topping ingredients (pecans, cinnamon and sugars).
  4. Sprinkle half of the topping mixture into the greased bundt pan, shaking it so the sugar coats all around (the pecans will most likely not stick, depending on how finely you chopped them - that's ok!). *Notes on the streusal: Be mindful of how much of the streusal you use to coat the pan; the cake can quickly become too sugary! Also, I prefer not to reserve some for topping AFTER baking, but if you wish to do this instead/in addition, you may need to make more topping
  5. Add flour, baking powder, baking soda, and salt to a bowl and blend together with a fork.
  6. Add butter and sugar to a stand mixer, and cream together on medium speed using a paddle attachment.
  7. Add the eggs, vanilla and sour cream while mixing.
  8. Add the flour mixture a little at a time while beating on low speed until everything is well blended.
  9. Transfer half of the batter to the bundt pan, then top with the chocolate chips (reserving a few for topping after baking) and the remaining streusal mixture evenly over the top of the batter.
  10. Drop spoonfuls of the remaining batter evenly around the top of the chocolate chips/streusal, and carefully spread until fully covered.
  11. Bake for 45 minutes, or until a toothpick comes out clean (if you use a 13x9-inch pan, baking time may be shorter - check earlier with a toothpick!).
  12. Remove from the oven and cool for 10 minutes.
  13. Use a butterknife to carefully remove the cake from the sides of the pan, and flip over onto a wire cooling rack.
  14. Place the rack on top of a piece of parchment paper, then top with chocolate chips.
  15. Once cooled, mix the glaze ingredients and drizzle over the cake (an easy way to do this is by using a small sandwich bag with a tiny hole cut in the corner).
Makes 1 cake (8 slices)
    Recipe by My San Francisco Kitchen at