Cinnamon Chocolate Chip Coffee Cake
This “Healthy-ish” Cinnamon Chocolate Chip Coffee Cake from Sophie at Sweet Craft Recipes is a tender, moist bundt cake infused with warm cinnamon and melty chocolate chips. Greek yogurt gives it a lighter, protein-rich twist without sacrificing flavor — perfect for breakfast, brunch, or dessert.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 8 servings
- Category: Breakfast, Brunch, Dessert
- Cuisine: American
Ingredients
1/2 cup (115 g) unsalted butter, softened
1 cup (200 g) granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
1 cup (240 g) plain Greek yogurt (full-fat)
2 cups (250 g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (130 g) semisweet chocolate chips
Cinnamon Swirl:
1/3 cup (65 g) brown sugar, packed
1 1/2 teaspoons ground cinnamon
Instructions
Preheat oven to 375°F (190°C). Generously grease and flour a 6-cup bundt pan or spray with baking spray containing flour.
In a large bowl or stand mixer, cream butter and sugar together on medium speed for 2–3 minutes until light and fluffy.
Add eggs, vanilla extract, and Greek yogurt. Mix until smooth and combined.
In a separate bowl, whisk together flour, baking soda, and salt.
Gradually add dry ingredients to wet ingredients, mixing on low speed just until combined. Do not overmix.
Fold in chocolate chips gently with a spatula.
In a small bowl, mix brown sugar and cinnamon to create the swirl.
Pour half the batter into prepared pan and smooth evenly. Sprinkle half of the cinnamon mixture on top, then swirl lightly with a knife. Add remaining batter and top with the rest of the cinnamon sugar. Swirl again gently.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes, then invert onto a wire rack to cool completely before slicing.
Notes
💡 **Sophie’s Tips & Variations**
• Use room-temperature butter, yogurt, and eggs for a smoother, airier batter.
• Don’t overmix once the flour is added — that’s the secret to a tender crumb.
• Add chopped pecans or walnuts to the cinnamon swirl for a nutty twist.
• Swap chocolate chips for white or dark chocolate, or fold in fresh berries for a fruity variation.
• Store covered at room temperature up to 3 days or freeze for up to 3 months.
• Perfect served warm with coffee, or with a drizzle of powdered sugar glaze for dessert.