Chocolate Chip Coffee Cake Squares

Chocolate Chip Coffee Cake Squares

Ahhhh…a comforting piece of warm chocolate chip cake will chase just about any blues away, right? The original cake was a treasured family recipe which I carefully tweaked with healthier ingredients so we could indulge more often. I hope you will enjoy this scrumptious snack cake as much as we do!
Servings: 18 to 24
Author: Linda Shapiro, © Meal Planning Maven

Ingredients

  • Olive oil spray

Topping

  • 1/2 cup coconut palm sugar see MPM Mini-Bites
  • 1 cup chocolate chips semi-sweet or milk chocolate
  • 1 teaspoon cinnamon

Dry Ingredients

  • 2 cups whole wheat pastry flour sifted (see MPM Mini-Bites)
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 4 ounces butter softened (1 stick)
  • 1 cup coconut palm sugar
  • 2 eggs
  • 1 cup plain Greek yogurt or sour cream low-fat or full fat
  • 1 teaspoon pure vanilla extract

Instructions

  • Preheat oven to 350 degrees F. Lightly coat the bottom and sides of a 9 x 11-inch baking pan with olive oil spray. (Do not use a bigger pan as there won’t be enough batter.)
  • In a medium bowl, stir together all topping ingredients. Set aside.
  • In a medium bowl, sift together all dry ingredients.
  • Using an electric mixer, cream together butter and coconut palm sugar on medium-high speed until creamy, about 1 minute.
  • On medium speed, beat in eggs. Beat in Greek yogurt (or sour cream) and vanilla extract until smooth, about 1 minute.
  • On low speed, beat in dry ingredients, mixing just until smooth, about 1 minute.
  • With a spatula or butter knife, carefully spread 1/2 of the batter into a thin layer in prepared pan. (Batter will be sticky and thick. Make sure batter reaches all margins of pan).
  • Sprinkle 1/2 of the topping over batter.
  • Drop spoonfuls of remaining batter over topping. With a butter knife (easier than a spatula) carefully spread, batter, reaching all edges.
  • Sprinkle remaining topping over batter.
  • Bake for about 25 minutes or until a toothpick inserted onto the center comes clean. (Do not over-bake or cake will be dry.)
  • Place on a rack; allow to cool for about 10 minutes before cutting into squares.

Notes

Make Ahead and Storage Tips: may be stored, covered in the refrigerator for up to 1 week or frozen for up to 4 months.
Coconut Palm Sugar: read more about this healthier sweetener here. If you like, you may replace with an equal amount of cane sugar.
Whole Wheat Pastry Flour: although it takes a bit of extra effort, sifting whole wheat pastry flour is important as it helps create a light texture for your baked goods. Additional tips for using whole wheat pastry flour can be found here.

 

22 Responses

  1. This look really, really yummy Linda. I know what i'll be baking this week!
    • Linda Shapiro (Meal Planning Maven)
      The original coffee cake recipe has been in my family for ages. But now with healthier tweaks, we can enjoy it more often. I hope you like it Nancy!
  2. What a wonderful and tasty cake! I love how gooey and rich it looks!!
    • Linda Shapiro (Meal Planning Maven)
      Thank you so much Kecia! We love our chocolate around here and this coffee cake definitely satisfies our craving!
  3. These look fabulous! I love bar type cookies because they're harder for me to mess up...I imagine this would be similar?! Definitely going to try these!
    • Linda Shapiro (Meal Planning Maven)
      This is really a coffee cake made in a rectangular pan and then cut into squares. But you can cut it into bar-sized pieces if you like. Enjoy!
  4. Linda, these are great. I am spreading lots of love for you.
  5. I love all those melted chocolate chips...I wish I could dip my finger in LOL.
  6. Stunning! These chocolate coffee cake square look absolutely divine. I can't resist!
    • Linda Shapiro (Meal Planning Maven)
      Enjoy Del!! Thank you for stopping by to visit!
  7. These chocolate chip coffee cake squares sound beautiful, Linda. I love using Greek yogurt in baking. It gives a beautiful moistness. I cannot wait to try your cake!
    • Linda Shapiro (Meal Planning Maven)
      Thanks Nicole! I often use Greek yogurt in place of sour cream in baking. It gives cakes a lighter texture plus it's healthier.
  8. I love this recipe. Favorite things all in one dish.
    • Linda Shapiro (Meal Planning Maven)
      Thank you so much Michelle...and I so agree with you!
  9. Love these little squares of sweet delight. Thanks for the great post!!
  10. G'day These look fantastic Linda! I'll bring the coffee! Cheers! Joanne
  11. I am a notorious chocolate lover! Do you deliver overseas?
  12. This is such a great recipe. Since I cut my finger I haven't been able to cook or bake, so I'm saving this for next week. Pinning/sharing.
  13. What lovely coffee cake squares, Linda! They really do look so moist and delicious. Love how you have adapted a family recipe to be healthier! Stumbled and featuring at this week's Hearth and Soul Hop. Thank you for sharing!
    • Linda Shapiro (Meal Planning Maven)
      Thank you so very much April for your support! What an honor to have my Chocolate Chip Coffee Cake Squares featured in this week's hearth and Soup Hop! This recipe is a must make for just about every one of our family get-togethers. And with my healthier tweaks, we can now indulge in this sweet treat more often!
  14. Looks delicious, thanks for sharing with Hearth and soul blog hop, pinning and tweeting.