Description
A tender vanilla cake layered with cinnamon streusel and semi-sweet chocolate chips, perfect for cozy mornings and brunch gatherings.
Ingredients
For the Cake
- 2 cups All-purpose flour (Sifted for best results)
- 1 cup Granulated sugar
- 1/2 cup Brown sugar (Packed)
- 1/2 cup Butter (Let sit at room temperature for 30 minutes)
- 2 large Eggs (Room temperature)
- 1 tsp Vanilla extract
- 1 cup Sour cream (Adds moisture)
- 1 tsp Baking powder
- 1/2 tsp Salt
- 1 cup Semi-sweet chocolate chips (Save a handful for topping)
For the Streusel Topping
- 1/2 cup All-purpose flour
- 1/2 cup Brown sugar (Packed)
- 1 tbsp Ground cinnamon
- 1/4 tsp Salt
- 1/4 cup Butter (Melted or softened)
Instructions
Prepare the Streusel
- In a bowl, mix together flour, brown sugar, cinnamon, and salt.
- Add butter and use a fork to mix until you achieve chunky crumbs.
Mix the Cake Batter
- Cream butter and granulated sugar together until fluffy.
- Add eggs one at a time, followed by vanilla.
- In a separate bowl, whisk flour, baking powder, and salt.
- Gradually add dry ingredients to the butter mixture, alternating with sour cream.
- Fold in chocolate chips, saving a small handful for topping.
Layer and Bake
- Spread half of the batter in a greased 9×13 pan.
- Sprinkle a generous layer of streusel on top.
- Spread the remaining batter evenly and top with the rest of the streusel.
- Bake in a preheated oven at 350°F for 35 to 45 minutes, until a toothpick inserted comes out clean.
Cool and Serve
- Let the cake cool in the pan for 20 to 30 minutes before slicing.
- Serve with coffee and enjoy!
Notes
This cake stays moist due to the sour cream. It’s great for making ahead and can be stored at room temperature for 2-3 days in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Breakfast, brunch, Dessert
- Cuisine: American, Bakery