Ingredients:

  • ½ cup (100g) granulated sugar
  • ½ cup (60g) all-purpose flour
  • ¼ cup (57g) cold unsalted butter, cut into small cubes
  • ¼ teaspoon ground cinnamon
  • Pinch of salt
  • 2 ¼ cups (281g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¾ cup (177ml) sour cream, full fat
  • ½ cup (118ml) strong brewed coffee, cooled
  • 1 cup (170g) semi-sweet chocolate chips

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch square baking pan. Alternatively, line with parchment paper, leaving an overhang for easy removal.
  2. In a medium bowl, combine sugar, flour, cinnamon, and salt. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Set aside in the refrigerator.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  4. In a large bowl, cream together the softened butter and sugar until light and fluffy.
  5. Beat in the eggs one at a time, then stir in the vanilla extract.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream and cooled coffee, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  7. Gently fold in the chocolate chips.
  8. Pour the batter into the prepared pan. Sprinkle the streusel topping evenly over the batter. Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the cake cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. Cut into squares and serve.