Chocolate Chip Coffee Cake

Ingredients

1 ½ cups cake / pastry flour
¾ teaspoon baking powder
¼ teaspoon baking soda
1 pinch salt*
½ cup butter (soft)*
¾ cup granulated sugar
1 large egg (room temperature)
1 teaspoon vanilla (5 grams)
½ cup + 1 tablespoon greek yogurt (I used 0% fat), or sour milk or buttermilk (room temperature) (135 total grams)
⅓ cup semisweet chocolate chips (mini or regular)
⅓ cup white chocolate chips (mini or regular)

Pre-heat oven to 350F (180C). Lightly grease and flour a 9×5 inch (23 x 10 cm) loaf pan.

In a medium bowl mix together flour and sugar, add butter and mix until it becomes coarse crumbs. Set aside.

In a medium bowl whisk together the flour, baking powder, baking soda and salt.
In a small bowl toss together chocolate chips and 1 tablespoon of whisked flour mixture. Set aside.
In a medium bowl cream the butter until creamy about 2-3 minutes, add the sugar and beat well, add the egg and beat for 30 seconds then beat in the vanilla.
Add the flour and greek yogurt alternatively, starting and ending with flour to the creamed mixture (3x flour and 2x yogurt). Scrape down the sides of the bowl after each addition.
Stir in the chocolate chips.
Spoon the batter into the prepared loaf pan, smooth the top. Sprinkle crumb topping evenly on top of the loaf.
Bake the loaf for 50-60 minutes or until tooth pick comes out clean.
Remove from oven and immediately sprinkle with ⅓-½ cup semisweet chocolate chips. Let cool completely before serving. Enjoy!