Eva Amurri Martino posted her coffee cake recipe around Father’s Day to savor with our favorite dads, but this breakfast treat is something that can be enjoyed all-year long. Check out the recipe details below!
Photo Credit: Eva Amurri Martino/Instagram
COFFEE CAKE TOPPING:
- 1 cup all purpose flour
- 1/4 cup white granulated sugar
- 1/4 cup brown sugar
- 2 teaspoons ground cinnamon
- 1 pinch of salt
- 1/2 cup Butter
COFFEE CAKE:
- 1 and 2/3 all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 pinch salt
- 1 cup sour cream
- 10 tablespoons butter, softened
- 1 cup sugar
- 1.5 teaspoons vanilla extract
- 2 eggs
- 2 large bars of chocolate, roughly chopped (I like using semisweet)
First make the crumb topping. In a medium bowl, combine the flour, sugar, cinnamon, and salt. Stir in the melted butter and mix until just combined. Set aside. Preheat the oven to 350 degrees. Grease the sides of a springform pan. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. In a smaller bowl (with an electric mixer), or the attached bowl of a stand mixer, beat together the butter and sugar for the coffee cake at medium speed until light and fluffy. This will take about 3-5 minutes. Add in the vanilla, and add in the eggs one at a team, continuing to beat well after each one is added. Scrape the sides of the bowl as needed until the mixture is well combined. Reduce mixture speed to low, and add in the flour mixture one third of it at a time. Add in half of the sour cream, mix well, and add the other half. Pour the batter in to the prepared pan, and sprinkle the chopped chocolate on top of the batter. Sprinkle the crumb topping evenly over the top of the chocolate. Bake for 45-55 minutes, or until a toothpick inserted in the center of the coffee cake comes out clean. Allow the cake to cool completely before slicing. Enjoy!
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