Coffee Cake with Chocolate Streusel

bake breakfast cake chocolate coffee cake streusel

Jessie Damuck

16 Servings

Source

Ingredients

1 cup chopped walnuts

1 cup semisweet chocolate chips

½ cup (packed) light brown sugar

2 teaspoons ground cinnamon

Pinch of kosher salt

1 cup (2 sticks) unsalted butter, room temperature, plus more for pan

4 cups all-purpose flour, plus more for pan

2 teaspoons baking powder

2 teaspoons baking soda

½ teaspoon kosher salt

2 cups granulated sugar

4 large eggs

2 cups sour cream

2 teaspoons vanilla extract

A 12-cup Bundt pan

Method

Combine walnuts, chocolate chips, brown sugar, cinnamon, and salt in a large bowl.

Preheat oven to 350°. Butter and flour Bundt pan, tapping out excess flour. Whisk 4 cups flour, baking powder, baking soda, and salt in a medium bowl. Using an electric mixer on medium-high speed, beat granulated sugar and 1 cup butter in a large bowl until light and fluffy, about 5 minutes. Add eggs one at a time, beating to blend and scraping down sides of bowl after each addition. Reduce speed to low and add dry ingredients in 2 additions, alternating with sour cream. Add vanilla and beat just to combine.

Transfer half of batter to prepared pan; smooth surface. Sprinkle half of streusel evenly over batter. Scrape in remaining batter, smooth surface, and sprinkle with remaining streusel. Bake cake until golden brown and a tester inserted into the center comes out clean, 70–80 minutes. Transfer pan to a wire rack and let cake cool in pan 30 minutes before inverting onto wire rack. Let cool completely.

Do Ahead: Cake can be made 3 days ahead. Store tightly covered at room temperature.