A Christmas Morning Tradition: Chocolate Chip Coffee Cake

For as long as I can remember my godmother would drop off a homemade coffee cake for my family and I to enjoy on Christmas morning.  It was her way to spread good cheer, although I don’t know how she managed it considering she had five children of her own.  My family was always thrilled to see her drive up to the house and “surprise” us with one of her special cakes.  This tradition, although in our respective homes, continues today.  My sister and I still bake a coffee cake for Christmas every year and it doesn’t seem like the holidays until we enjoy a piece.  Not only for the holidays, this dessert is perfect all year round and is a go-to item to celebrate any event, such as an office party, new baby, new home, cookout, brunch, the list could go on.

Do you have a Christmas morning food tradition, before/during you open gifts?  Leave a comment below.

Recipe Adapted from: Bon Appetit


Chocolate Chip Coffee Cake

Prep Time: 15 mins
Cook Time: 40 mins
Servngs: 16


  • 1 Stick - Unsalted Butter (room temperature)
  • 2 Cups - All-Purpose Flour
  • 1 Teaspoon - Baking Powder
  • 1 Teaspoon - Baking Soda
  • 1/4 Teaspoon - Kosher Salt
  • 1 Cup - Sugar
  • 2 - Large Eggs
  • 1 Cup - Sour Cream
  • 1 Teaspoon - Vanilla Extract
  • 1/2 Cup - Semi-Sweet Chocolate Chips (mini or standard size)
  • 1/4 Cup - Packed Light Brown Sugar
  • 1 Teaspoon - Cinnamon
  • Pinch of Salt


  1. Heat oven to 350 degrees. Butter and flour a bundt pan, tapping out the excess flour
  2. Whisk together the flour, baking powder, baking soda and salt in a medium bowl
  3. In a stand mixer with paddle attachment, beat granulated sugar and butter until light and fluffy, about 5 minutes
  4. Add Eggs one at a time and mix
  5. Reduce speed to low and add the dry ingredients in 2 additions, alternating with sour cream
  6. Add vanilla and mix to combine
  7. Transfer half of the batter to the prepared bundt pan. Smooth the surface and sprinkle half of the topping on top
  8. Add and smooth the remaining batter on top and sprinkle the remaining topping
  9. Bake for 40 minutes, until golden brown and tester inserted comes out clean
  10. Transfer pan to wire rack and let the cake cool for 30 minutes until removing from the bundt pan

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