Cinnamon Chocolate Chunk Coffee Cake
Prep time
Cook time
Total time
It is best to have all ingredients at room temperature.
Recipe type: Coffee Cake
Serves: 10 to 12
  • 4 tablespoons cold butter, cut in cubes
  • ⅓ cup light brown sugar, well packed
  • ¾ cup all purpose flour
  • 1 teaspoon cinnamon
  • ¼ teaspoon table salt
  • 3 ounces bittersweet chocolate, coarsely chopped
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon kosher salt
  • 1 teaspoon cinnamon
  • 6 ounces [1 & ½ sticks] softened butter
  • ½ cup light brown sugar, well packed
  • ½ cup granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 & ½ cups Greek yogurt
  1. Preheat oven to 350º
  2. Prepare a 9 or 10 in springform pan by buttering generously. Cut a piece of parchment paper to fit the bottom, place in the bottom, and then butter that as well.
  1. In a small bowl, use a pastry cutter or two knives to combine all of the topping/filling ingredients except the chocolate, and set aside.
  1. In a medium bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon.
  2. I the bowl of a stand mixer or large mixing bowl if using a hand mixer, beat the butter until smooth.
  3. Beat in the sugars until fluffy.
  4. Beat in the eggs and vanilla.
  5. Add the dry ingredients alternately with the yogurt, beginning and ending with the flour: ⅓ of the flour, ½ of the yogurt, ⅓ of the flour, second half of the yogurt, final ⅓ of the flour.
  6. Spread half of the batter in the prepared pan.
  7. Sprinkle with half of the chopped chocolate, followed by half of the topping filling mixture.
  8. Dot on the second half of the batter in smallish blobs which will make it easier to spread out evenly without disturbing the filling layer too much, and spread that evenly.
  9. Top with the remaining chocolate and the topping mixture.
  10. Bake for about 50 minutes, turning twice to ensure even baking. A toothpick inserted near the center should come out with just a few moist crumbs, but no wet batter - if you hit chocolate, try a different spot. If you want to be more precise, the internal temperature should be right around 200º.
  11. Cool in the pan for 10 minutes. Use an offset spatula or table knife to loosen cake from sides of the pan, and unhook side ring, then remove it. You can probably just slide the cake onto a cooling rack - leave the parchment until it is a little cooler.
  12. This is best served warm, and can be reheated in tightly sealed foil, in the oven. [not the microwave - it will get soggy]
  13. You can mix up a glaze of 1 cup confectionery sugar and 2 -3 tablespoons of half & half and drizzle over right before serving. Or serve with whipped cream or a bit of soft butter.
Nutrition Information
Serving size: 1 slice
Recipe by The Creekside Cook at