This coffee cake features a satisfying, crunchy crumb top with a deliciously fluffy cake base. Plus take a bit and be surprised and delighted by the chocolate and walnut filling. This recipe is perfect to bake for a brunch crowd.
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- 3 1/4 cup flour
- 3/4 cup brown sugar
- 1/2 cup walnuts, chopped
- 2 stick unsalted butter, room temperature
- 1 tsp cinnamon
- 3/4 tsp Kosher salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3/4 cup sugar
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 1 cup full-fat Greek yogurt or sour cream
- 1 cup dark chocolate chips
- powdered sugar for garnish (optional)
1. Preheat the oven to 350°F.
2. Use the butter wrappers from the 2 sticks you are using in this recipe to grease a 9x9 baking dish or springform pan.
3. To make the crumble: Mix 1 1/4 cup flour, brown sugar, walnuts, cinnamon, and 1/2 teaspoon salt together in a medium bowl. Work in 1 stick unsalted butter with a spatula and place in the fridge to chill while you make the batter. The mixture will look clumpy.
4. To make the cake: In a small bowl, whisk together 2 cups flour, baking powder, baking soda, and 1/4 teaspoon salt and set aside.
5. Using a stand mixer fitted with the paddle attachment (or using a hand mixer) combine 1 stick unsalted butter and sugar. Add the eggs one at a time and mix until incorporated and then add the vanilla. Add half of the flour mixture and mix. Then add the yogurt and mix. Next, add the remaining flour mixture and mix until a fluffy batter forms, about another minute. Stir in the chocolate chips.
6. Remove the crumble from the fridge and break apart with your hands into small clumps.
7. Place half of the batter into the prepared baking dish and sprinkle with 1/3 of the crumble topping. Add the remaining batter to the pan and sprinkle the remaining crumble over the top of the batter.
8. Place into the oven and bake for 35 to 40 minutes until a toothpick inserted into the center of the cake comes out clean. Let cool on a wire rack for at least 20 minutes. Dust with powdered sugar (optional) and serve.
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This recipe was recently featured in Oz Investigates: What’s Really in Jarred Salsa and Guacamole?.