A lovely chocolate chip coffee cake loaf with a touch of orange zest in the loaf and topped with a and brown sugar, orange and pecan crumb topping.
This coffee cake loaf is one of my favourites! Added to the generous addition of chocolate chips to this loaf is a touch of orange, which brightens this loaf in great ways. If you are a fan of orange and chocolate together, this is the loaf for you!
Ingredients and substitutions
A few notes about the key ingredients …
Chocolate Chips – Semi-sweet chocolate chips are recommended. You could use dark chocolate chips if you like. I wouldn’t recommend milk chocolate chips in this loaf.
Orange – You will need one fresh orange for the zest needed for the loaf.
Pecans – Pecans add lovely flavour and texture to the topping, but you could use walnuts if you prefer. You can omit for a nut-free loaf.
Sour Cream – Full-fat sour cream is highly recommended for the best texture and moistness in the finished loaf. It will also produce the longest shelf-life for the finished loaf. Reduced-fat sour cream has more water and less fat and will affect the finished texture of the loaf. In a pinch, full-fat Greek yogurt could be used but as it is lower in fat than sour cream, it will come with some compromise in texture and moistness as well.
How to make chocolate chip coffee cake loaf
This is a summary of the steps to make this recipe. Always refer to the complete ingredient list and instructions in the Recipe Card below.
- Mix together the crumble topping in a small bowl, then set aside for now.
- Mix together the butter, sugar, egg, vanilla and orange. Add about 1/3 of the flour mixture.
- Add the remaining flour mixture alternately with the sour cream until just combined.
- Add the chocolate chips and fold into the batter.
- Add the batter to a parchment-lined loaf pan (4×10-inch or 8 1/2 x 4 1/2-inch).
- Scatter the crumb topping over the top of the loaf. Bake and enjoy!
Recipe tips!
- I love the combination of chocolate chip and orange, but if you aren’t a fan, you can simply skip the orange and go with a straight-up chocolate chip coffee cake loaf.
- Be sure to take the egg out of the fridge when you take the butter for the loaf out of the fridge so they are both at room temperature when mixing the batter.
- It may seem a little squatty when spreading the batter into the loaf pan, but it will rise up nicely. It won’t ever be a tall loaf though.
Making ahead, storing and freezing
This loaf is best enjoyed on the day it is baked but will keep well for several days stored at room temperature and well wrapped.
For longer storage, you can freeze the loaf. Wrap it well and freeze for up to 3 months.
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Get the Recipe: Chocolate Chip Coffee Cake Loaf
Ingredients
Crumb Topping:
- 1/3 cup light brown sugar, packed
- 1 teaspoon orange zest
- 1/4 cup all-purpose flour
- 2 1/2 Tablespoons butter, cold
- 1/4 cup pecans, finely chopped, or walnuts
Batter:
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon fine salt
- 1/4 cup butter, at room temperature
- 1/2 cup white granulated sugar
- 1 large egg, at room temperature
- 1/2 teaspoon orange zest
- 1/2 teaspoon vanilla
- 1/2 cup sour cream, full-fat recommended
- 3/4 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350F (non-convection/not fan-assisted). Spray a 4×10-inch or 8 1/2 x 4 1/2-inch loaf pan with cooking or baking spray, then line it with parchment paper, allowing the sides to extend past the edges of the pan to use as handles later to remove the loaf. Set aside.
- Make the topping by stirring together the brown sugar, orange zest and flour in a small bowl. Cut the 3 Tablespoons of butter into 5 or 6 pieces and add to the bowl. Use your fingertips to rub the butter into the mixture until the butter is no larger than pea-sized pieces. Stir in the pecans. Set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
- Make the batter by adding the room temperature butter and white sugar to the bowl of a stand mixer fitted with the paddle attachment or a large bowl with an electric beater. Cream together at medium speed for about 2 minutes. Add the egg and beat in. Add the orange zest and vanilla and beat in.
- With the mixer on low speed, add about 1/3 of the flour mixture to the batter and mix in. Add 1/2 of the sour cream and mix in. Add half the remaining flour mixture, followed by the remaining sour cream and the last bit of flour mixture. Mix together just until combined. Do not over-mix.
- Using a rubber spatula, fold in the chocolate chips.
- Spoon the batter into the prepared loaf pan and level the top evenly. Scatter the crumb topping evenly over the top of the batter.
- Bake the loaf in the preheated oven for 34-45 minutes or until a tester inserted in the centre of the loaf comes out clean. (A 4×10-inch loaf will bake more quickly while the 8 1/2 x 4 1/2-inch loaf will take a bit longer).
- Remove from the oven and allow the loaf to cool in the pan for 15 minutes. Use the parchment paper to lift the cake from the pan to a cooling rack to cool completely.
Notes
Tips!
- I love the combination of chocolate chip and orange, but if you aren’t a fan, you can simply skip the orange and go with a straight-up chocolate chip coffee cake loaf.
- Be sure to take the egg out of the fridge when you take the butter for the loaf out of the fridge so they are both at room temperature when mixing the batter.
- It may seem a little squatty when spreading the batter into the loaf pan, but it will rise up nicely. It won’t ever be a tall loaf though.
More loaf cake recipes to love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
This is a wonderful loaf cake – not too sweet. The addition of orange zest to the cake and topping is really nice. The only change i made was not adding the pecans to the topping. Will definitely make again.
So glad you enjoyed it, Carolyn :) Thanks so much!