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Chocolate Chip Walnut Streusel Coffee Cake

Chocolate Chip Walnut Streusel Coffee Cake
Are you ready to make the most insane, over-the-top coffee cake in the history of ever? We're talking a super thick layer of streusel sitting boldy atop a sour cream cake swirled with a spiced cocoa and walnut mixture and dotted with chocolate bits. You'll have no less than 5 dirty bowls staring you in the face once you slide the pan in the oven, but every single one is worth it.

I recommend having a pot of coffee and a gallon of milk nearby when you're ready to eat. Because not only is it over-the-top in thick streusel, tempting swirls, and the amount of dirty dishes it makes—it's also incredibly rich and decadent. It needs a beverage to hold its hand.

I also recommend you share. There's a shit-ton (actual measure) of butter and sugar here. It's definitely not something you want to eat every day, or even every month. Save it for special occasion or holiday brunches. Make it when—and only when—you're prepared to cut yourself a big slice before waving goodbye to the rest. A potluck brunch is the perfect occasion.

Chocolate Chip Walnut Streusel Coffee Cake
Or, if you just can't find anybody to share it with right now, wait until it's cool, cut it in half, then wrap one half tightly in plastic wrap and slide it into a freezer bag. Freeze until you need it (just remove and thaw on the counter a few hours before you need it).

If you're a coffee cake fan (and really, who isn't a fan of legitimately eating cake for breakfast), I'd love to get links to your favorite recipes or suggestions in the comment section below!

Chocolate Chip Walnut Streusel Coffee Cake
A moist sour cream coffee cake with a spiced cocoa walnut layer running through it, and an extra thick crumb streusel perched on top.
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Chocolate Chip Walnut Streusel Coffee Cake
by Heather Schmitt-Gonzalez
Prep Time: 15 mins
Cook Time: 60 mins
Keywords: breakfast dessert soy-free vegetarian Mothers Day cake American

Ingredients (One 9x13 pan)
    for the streusel:
    • 1 3/4 cups granulated sugar
    • 1/2 teaspoon kosher or sea salt
    • 1 cup all-purpose flour
    • 1 cup rolled oats
    • 1 1/2 teaspoons ground cinnamon
    • 6 ounces (12 tablespoons) unsalted butter, at soft room temperature
    for the filling:
    • 1 cup packed brown sugar
    • 3/4 cup finely chopped walnuts
    • 3 tablespoons cocoa powder
    • 1 1/2 teaspoons ground cinnamon
    • 1 teaspoon freshly grated nutmeg
    • 1/2 teaspoon kosher or sea salt
    for the cake:
    • 6 ounces (12 tablespoons) unsalted butter, at soft room temperature
    • 1 1/2 cups granulated sugar
    • 1/3 cup packed brown sugar
    • 2 teaspoons vanilla bean paste
    • 3 large eggs, at room temperatre
    • 3 3/4 cups all-purpose flour
    • 2 1/2 teaspoons baking powder
    • 1 1/4 teaspoons kosher or sea salt
    • 1 1/4 cups whole milk
    • 3/4 cup sour cream
    • heaping 1/2 cup mini chocolate chips
    Preheat oven to 350° F. Grease a 9"x13" baking pan, then line it with a long sheet of parchment paper (for easy removal later); grease the paper and then lightly flour all exposed surfaces.

    make the streusel topping:
    Whisk all of the dry ingredients together in a medium bowl until combined. Cut the butter into small bits, add to bowl, and use your fingers to mix and rub it in until you have moist, pebble-sized balls. Set aside.

    make the filling:
    Whisk all of the ingredients together in a small bowl until combined. Set aside.

    make the batter:
    Use a mixer (stand or hand) to beat the butter and sugars together in a large bowl until they are well-combined, 3-4 minutes. Beat in the vanilla bean paste and one egg at a time until light and fluffy.

    Whisk the flour, baking powder, and salt together in a small bowl. Whisk the milk and sour cream together in another small bowl.

    Beat the dry mixture into the large bowl in thirds, alternating with the wet mixture, until just combined. Gently fold in the chocolate chips or bits.

    put everything together:
    Scoop half of the batter into the prepared pan and smooth it out. Scatter the filling evenly over the batter. Add the remaining batter on top of the filling in dollops, then use a rubber spatula to gently spread it over the filling. Run a skewer, chopstick, or small thin knife through the batter a few times to swirl the filling a bit (it might show after baking, it might not - go for it anyway).

    Scatter the streusel over the top of the whole thing (there's a lot - it's an "extra crumb" cake).

    Slide the pan into the preheated oven and bake for 60 minutes, or until the streusel is golden and the cake is cooked through (a toothpick or skewer inserted in the center should come out clean).

    Allow to cool for 30 minutes before cutting (you can use the parchment paper "handles" to lift it from the pan at this point, if you like). Store completely cooled cake wrapped, at cool room temperature, for up to 5 days.

    -this is adapted from the extra crumb coffee cake in the Joy the Baker Cookbook, which she adapted from her favorite King Arthur coffee cake
    Chocolate Chip Walnut Streusel Coffee Cake
    Welcome to the third annual #BrunchWeek hosted by Terri from Love and Confections and Shaina from Take A Bite Out Of Boca. We are so excited to have you join us this year, helping us celebrate brunch as we prepare for Mother's Day! 30 Bloggers from around the country will showcase their best brunch dishes, from cocktails to casseroles, breakfast breads, sandwiches and salads - there is something for everyone!

    Take a look at what the #BrunchWeek Bloggers are creating today:

    BrunchWeek Beverages:
    Bruleed Grapefruit Mojito from Healthy Delicious
    Mango Swirled Coconut Margarita from The Little Ferraro Kitchen
    Strawberry Orange Blossom Sparkler from Baking a Moment

    BrunchWeek Egg Dishes:
    Bacon and Egg Sandwiches on Cheddar Biscuits from Sew You Think You Can Cook

    BrunchWeek Breads, Grains and Pastries:
    Alpine Cheese Grisini from Jane's Adventures in Dinner
    Baked French Toast Boats from The Spiffy Cookie
    Cheddar Pear Proscuitto Pull-Apart Bread from It Bakes Me Happy
    Cinnamon Sugar French Toast Sticks from Making Miracles
    Hagelslag-Covered Bread from Culinary Adventures with Camilla
    Java Jolt Overnight Oats from Take A Bite Out Of Boca
    Lemon Blueberry Crepes from Love and Confections
    Nutella Stuffed Aebleskiver from greens & chocolate
    Skinny Banana Oat Flaxseed Cookies from Hip Foodie Mom

    BrunchWeek Main Dishes:
    Bacon Cheddar Hashbrown Pancake from Pink Cake Plate
    Huevos Rancheros Burgers from The Redhead Baker

    BrunchWeek Fruits, Vegetables and Sides:
    Citrus and Cilantro Carrot Slaw from A Day in the Life on the Farm
    Fresh Mint and Orange Blossom Fruit Salad from Sarcastic Cooking

    BrunchWeek Desserts:
    Chocolate Chip Walnut Coffee Cake from All Roads Lead to the Kitchen
    Mini Apple Pear Pies from Quarter Life (Crisis) Cuisine
    Raspberry Oatmeal Bars from My Catholic Kitchen
    Strawberry Cake from Chelsea's Messy Apron