Description
Delicious Espresso Yogurt Chocolate Chip Coffee Cake that’s gluten free and perfect for coffee lovers.
Ingredients
Scale
- 1 cup (120g) all-purpose flour, sifted
- 1/2 cup (107g) packed dark brown sugar
- 5 tablespoons (70g) salted butter, melted
- 11/2 teaspoon espresso powder
- 11/2 teaspoon cinnamon
- 1/2 cup (112g) plain or vanilla whole-milk Greek yogurt
- 1/2 cup (156g) pure maple syrup
- 2 large eggs, at room temperature
- 1/4 cup (50g) milk of choice
- 1 tablespoon espresso powder
- 1 tablespoon vanilla extract
- 1/2 cup (113g) salted butter, browned
- 1 3/4 cup (210g) all-purpose flour, sifted
- 11/2 teaspoon baking powder
- 1/21/2 teaspoon baking soda
- 1/41/2 teaspoon kosher salt
- 3/4 heaping cup (150g) chocolate chips
- 1 tablespoon warm milk or warm water
- 1/41/2 teaspoon espresso powder
- 1/2 cup (52g) powdered sugar
- 1/41/2 teaspoon vanilla extract
Instructions
- Mix Wet Ingredients: Start by whisking together the yogurt, eggs, and vanilla in a bowl. The mixture should become smooth and creamy, exuding a sweet aroma. This creates a luscious base for your cake. Be careful not to leave any lumps, as they can affect the texture.
- Add Dry Ingredients: Gently sift in the flour, baking powder, and baking soda, incorporating them into the wet mix until just combined. You will want to see a few floury specks; this keeps the cake light. Avoid overmixing here, or it might come out dense rather than fluffy.
- Stir in Espresso: Blend in the espresso, letting its robust aroma fill your kitchen. This is where the coffee flavor really takes off! Ensure it is well distributed, but refrain from vigorous stirring which can toughen the cake.
- Fold in Chocolate Chips: Carefully fold in the chocolate chips until they are evenly distributed. They will soften while baking, creating delightful pockets of gooey goodness. Do not overwork the batter at this stage! Otherwise, the cake may not rise properly.
- Pour Batter into Pan: Transfer the batter to a greased baking pan, smoothing out the top with a spatula. You should feel a slight firmness as you spread it. Ensure the corners are filled to avoid uneven baking. Skipping the greasing step could lead to sticking.
- Bake and Observe: Pop it in a preheated oven and bake until golden brown. The cake should have a subtle aroma and spring back when lightly pressed. Avoid opening the oven door too soon, or it may sink in the center.
- Cool Before Serving: Let the cake cool for a while in the pan before transferring to a wire rack. This step is crucial for maintaining its moisture. Rushing this can result in a crumbly texture, so patience pays off!
Notes
- Storage Tips: Keep the coffee cake covered at room temperature for 1-2 days, then refrigerate for up to 1 week. For freezing, wrap well in plastic wrap and aluminum foil.
- Expert Tips: Grease your pan generously to prevent sticking. Use room temperature ingredients for better mixing. Do not overmix to avoid a dense texture. Cool the cake for at least 30 minutes before glazing.
- Troubleshooting: If your cake sinks in the middle, ensure you measure baking powder and baking soda accurately. If your streusel topping is too crumbly, adding a little more melted butter can help it clump. If your cake has a dry texture, check the oven temperature for accurate baking conditions.
- Reheating Instructions: For best results, gently reheat slices in a microwave for 10-15 seconds until just warm.
- Serving Suggestions: Serve warm with a cup of coffee or espresso. Pair with whipped cream for added richness. Enjoy with a scoop of vanilla ice cream for dessert.
- Recipe Variations: To make gluten-free, substitute all-purpose flour with a 1:1 gluten-free flour. For dairy-free options, replace yogurt with plant-based yogurt and use vegan butter instead of salted butter. You can substitute different nuts for crunch or add orange zest for a citrus note.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg