Espresso Yogurt Chocolate Chip Coffee Cake

Rich brown butter, chocolate chips, and espresso powder are baked right into the batter of this gorgeous espresso yogurt chocolate chip coffee cake.   

The ideal brown sugar streusel topping and a rich espresso glaze bring this delectable and simple espresso coffee cake together.  

For coffee lovers, this is the ideal brunch treat or simple dessert!  

Ingredient – Streusel: – 1 cup (120g) all purpose flour – ½ cup (107g) packed dark brown sugar – 5 tablespoons (70g) salted butter, melted – 1 teaspoon espresso powder

– 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

– 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 chip

Preheat the oven to 350°F. Generously coat a 9-inch round springform pan with nonstick cooking spray, 

Make the streusel topping: in a medium bowl, mix the flour, brown sugar, espresso powder and cinnamon. 

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.  

– Pour batter to the prepared pan and evenly spread. Sprinkle the top with all of the streusel topping.

– 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.

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