Ingredients:

  • 1/2 cup (100g) packed light brown sugar
  • 1/2 cup (60g) all-purpose flour
  • 1/4 cup (28g) chopped walnuts or pecans (optional)
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup (57g) cold unsalted butter, cut into small cubes
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (113g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) strong brewed coffee, cooled
  • 1 cup (170g) semi-sweet chocolate chips

Instructions:

  1. Prepare the Streusel Topping: Combine brown sugar, flour, nuts (if using), and cinnamon in a bowl. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Refrigerate until ready to use.
  2. Preheat Oven & Prepare Pan: Preheat oven to 350°F (175°C). Grease and flour your baking pan.
  3. Combine Dry Ingredients: Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
  4. Cream Butter and Sugar: In a separate bowl, cream together softened butter and granulated sugar until light and fluffy.
  5. Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
  6. Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the cooled coffee, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  7. Fold in Chocolate Chips: Gently fold in the chocolate chips.
  8. Assemble and Bake: Pour batter into the prepared pan. Sprinkle the streusel topping evenly over the batter.
  9. Bake: Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out with just a few moist crumbs attached.
  10. Cool: Let the cake cool in the pan for 10-15 minutes before removing it to a wire rack to cool completely.