Cinnamon Chocolate Chip Coffee Cake
- Prep Time 10 minutes
- Cook Time 30 minutes
- Total Time 40mins
- Yield 1 large bundt cake
- Category breakfast
- Method baked
- Cuisine american
Cinnamon Chocolate Chip Coffee Cake
Dessert for breakfast? Heck yes! This cinnamon chocolate chip coffee cake with a thick cinnamon swirl is the perfect start to any day.
- Prep Time 10 minutes
- Cook Time 30 minutes
- Total Time 40mins
- Yield 1 large bundt cake
- Category breakfast
- Method baked
- Cuisine american
Ingredients
Units
for the cake
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla
- 1 cup greek yogurt
- 2 eggs
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips
- 3/4 cups brown sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat oven to 375°F. Grease and flour a 6 cup bundt pan and set aside. In a stand mixer fitted with a paddle attachment beat the butter and sugar together until light and fluffy. Scrape down the bowl and add in the yogurt, vanilla, and eggs, and mix well.
- In a separate bowl mix together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until combined and no clumps of flour remain. Using a rubber spatula, fold in the chocolate chips.
- Meanwhile, using a fork, whisk together brown sugar and cinnamon for the cinnamon swirl. 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.