Moist, tender Coffee Cake with a ribbon of chocolate in the middle and a streusel topping. Serve for breakfast, brunch, or dessert with a cup of coffee, tea, or milk!
Prep Time: 15mins
Cook Time: 55mins
Total Time: 1hr10mins
Servings: 16small squares (or bigger depending how you cut it)
For the Streusel Topping
pinch of salt
1cupfinely chopped hazelnuts
5tablespoonscold, unsalted butter, cut into cubes
For the Batter
2cupsall-purpose flour, spooned and leveled
1/2cupunsalted butter, softened
2/3cupChocolate spread or Nutella(not chocolate syrup)
Powdered sugar, for dusting
Preheat oven to 350 degrees F. Line a 9-inch square baking dish with parchment paper, leaving an overhang. Coat with nonstick cooking spray.
Make the streusel topping: In a medium bowl, whisk together the flour, brown sugar, cinnamon, salt, and nuts. Cut in the butter with a pastry blade, fork, or your hands, until mixture resembles course crumbs. Set aside.
Make the batter: In another medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl with an electric mixer, beat the butter and sugar together until light and fluffy; about 2 minutes. Add in eggs, one at a time, then the vanilla. Add the flour mixture to the wet mixture in 3 additions, alternating with the sour cream, beginning and ending with the flour. (The batter will be thick.)
Spread half the batter in the prepared dish. Transfer chocolate spread (or Nutella) to a piping bag (or resealable plastic bag with a corner cut off) and pipe on top of the batter. Gently spread it around in an even layer using an offset spatula. Spoon the remaining batter over the chocolate and spread evenly. Sprinkle with the streusel topping.
Bake for about 50-55 minutes until the topping is golden brown and a toothpick inserted in the center comes out clean.
Let cool for 20 minutes in the dish, then transfer to a rack to cool completely.
Dust with a bit of powdered sugar, cut into squares and enjoy!
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.