Chocolate Chip Sour Cream Coffee Cake Recipe

This chocolate chip sour cream coffee cake recipe is easy to make, soft, moist and always a huge hit.  The mini chocolate chips go beautifully with the cinnamon swirl but they can of course be left out for a more traditional coffee cake recipe.

Ingredients
Cake

• 1/2 C butter softened
• 1 C sugar - 1 Tbsp for high altitude
• 1/4 C light brown sugar packed
• 1 tsp vanilla
• 2 lrg eggs
• 2 1/2 C flour + 2 1/2 Tbsp for high altitude
• 1 tsp baking soda - 1/8 tsp for high altitude
• 1/2 tsp salt
• 1/2 C sour cream
• 1 C milk + 2 tsp for high altitude
• ½ C mini chocolate chips

Brown Sugar Filling

• 1 C light brown sugar packed
• 1 1/2 Tbsp cinnamon
• 1/4 tsp nutmeg
• 3 tsp cocoa powder
• 1/4 tsp salt

Cinnamon Streusel Topping

• 1/3 C sugar
• 1/2 C all-purpose flour
• 1 tsp cinnamon
• 4 Tbsp butter cold, in cubes
• US Customary - Metric

Instructions
Cake Batter

1. Preheat oven to 350 degrees (375 for high altitude)
2. Beat together the butter and sugars until light and fluffy, then beat in the vanilla.
3. Add the eggs, one at a time, beating for 1 minute after adding each one. Scrape the sides of the bowl as needed.

For full instruction please see : https://ashleemarie.com

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