Chocolate Chip Coffee Cake

This cake is SO good and it makes the perfect companion to your morning cup of coffee or tea. And since it's "coffee cake" it means it's perfectly okay to have for breakfast!

Sour cream is used to add moisture to the cake as well a little tang to contrast with the sweetness of the chocolate chips and streusel. And you know I just HAD to have a nice thick layer of streusel on this cake, because coffee cake just isn't coffee cake without streusel topping!

This was by far one of my favorite coffee cakes I have made and I am working on making a "lighter" version so I can eat it more often!

Chocolate Chip Coffee Cake
Adapted from The Baking Bites Cookbook
Serves 12

For streusel:
1/3 cup flour
1/3 cup oats
1/3 cup sugar
1/4 teaspoon salt
1/2 teaspoon vanilla
1/4 cup butter, melted

For cake:
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream (I used fat free)
1/2 cup butter, at room temperature
1 cup sugar
1 tablespoon vanilla
2 eggs
1 teaspoon instant coffee
1/2 cup chocolate chips

Preheat oven to 350. Spray and 9x9 inch pan.

To make streusel:
In a small bowl mix together the flour, oats, sugar, salt, vanilla, and butter. Set aside.

To make cake:
Mix together the flour, baking powder, baking soda, and salt. Set aside.

Cream the butter and sugar in a large bowl. Add in the vanilla, then the eggs, one at a time, beating after each addition. Mix in the instant coffee. Alternate adding the dry ingredients with the sour cream, adding half each time. Stir in the chocolate chips.

Pour batter into prepared pan and sprinkle with streusel.

Bake for 35-45 minutes.