Espresso Yogurt Chocolate Chip Coffee Cake
Total Time
45 minutes
Prep Time
15 minutes
Cook Time
30 minutes
Rating
5 out of 5 stars
(5)
Ingredients
10 servings
- Streusel:
- 1 cup (120g) all purpose flour
- ½ cup (107g) packed dark brown sugar
- 5 tablespoons (70g) salted butter, melted
- 1 teaspoon espresso powder
- 1 teaspoon cinnamon
- Wet ingredients:
- ½ cup (112g) plain or vanilla whole-milk Greek yogurt (use vanilla if you want a sweeter cake)
- ½ cup (156g) pure maple syrup
- 2 large eggs, at room temperature
- ¼ cup (50g) milk of choice (I use unsweetened vanilla almond milk)
- 1 tablespoon espresso powder
- 1 tablespoon vanilla extract
- 1 stick (½ cup // 84g) salted butter
- Dry ingredients and mix-ins:
- 1 ¾ cup (210g) all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ¾ heaping cup (150g) chocolate chips
- For the espresso glaze:
- 1 tablespoon warm milk or warm water
- ¼ teaspoon espresso powder
- ½ cup (52g) powdered sugar
- ¼ teaspoon vanilla extract
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Preparation
Step 1
Preheat the oven to 350°F. Generously coat a 9-inch round springform pan with nonstick cooking spray, or line a 9-inch round cake pan or an 8 x 8 inch square pan with parchment paper.
Step 2
Make the streusel topping: in a medium bowl, mix the flour, brown sugar, espresso powder and cinnamon. Add the melted butter and stir together with a fork until it begins to form into crumbles and resembles clumps of wet sand. You may need to use your hands/fingers to form into nice thick “clumps.” Cover the bowl with plastic wrap and place in the fridge for later.
Step 3
Brown the butter: Add butter to a medium pot or saucepan and place over medium heat. The butter will begin to melt, crackle, and then eventually foam. Make sure you whisk constantly during this process. After a couple of minutes, the butter will begin to brown and turn a nice golden amber color on the bottom of the saucepan, this usually happens once it foams. Continue to whisk and remove from heat as soon as the butter begins to turn a golden amber brown color and give off a nutty aroma. Set aside to cool for 10 minutes.
Step 4
Prepare the wet ingredients: In a large bowl, whisk together the yogurt, maple syrup, eggs, milk, espresso powder, and vanilla extract until well combined, smooth, and creamy. Do not add the butter yet.
Step 5
Prepare the dry ingredients and mix-ins: In a medium bowl: whisk together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and use a wooden spoon to mix until just combined. Finally, gently stir the brown butter into the batter until smooth and well combined. Do not overmix. Lastly, fold the chocolate chips into the batter.
Step 6
Pour batter to the prepared pan and evenly spread. Sprinkle the top with all of the streusel topping.
Step 7
Bake the cake: Place cake in the oven until a tester comes out clean with just a few crumbs attached, 35 to 45 minutes. Allow the cake to cool for 30 minutes before glazing.
Step 8
Make the glaze: in a small bowl, whisk together the espresso and milk (or water) so the espresso dissolves. Next add in the powdered sugar and vanilla extract and mix until well combined. Drizzle the espresso glaze back and forth over the cake. Cut into 10-12 slices and enjoy it warm with a cup of coffee.
Step 9
To store: keep the coffee cake covered at room temperature for 1-2 days, then place it in the fridge covered for up to 1 week.
Step 10
Save recipe for the next time?
