Chocolate Chip Sour Cream Coffee Cake

By October 9, 2017Recipes

It’s Monday.

It’s raining.

Need a reason to celebrate?  Let’s eat cake!

It was a great weekend for our family.  I had both college kids home for almost 48 hours thanks to Columbus!  I didn’t have much time to cook for them, but I did make time to bake this “Monday Morning Cheer Up It’s Raining Chocolate Chip Sour Cream Coffee Cake.”

I did have to explain to my son that there was no coffee in the cake.  It’s called a coffee cake because it’s meant to be eaten while drinking coffee.

This coffee cake is perfect.  Not too dense or heavy.  Soft in the middle and slightly crisp on the outside.  It’s served best warm, straight from the oven.

If you love chocolate, like I do, drizzle some Hershey’s Chocolate one top.

 

Chocolate Chip Sour Cream Coffee Cake

Cake
1/2 cup butter (1 stick) at room temperature
1  1/2 cups sugar
3 large eggs, separated
1  1/2 teaspoons vanilla
2 cups sour cream
3 cups flour
1 teaspoon baking powder
1  1/2 teaspoons baking soda
3/4 teaspoon salt

Filling and Topping
2 cups chocolate chips
1/2 cup sugar
1 teaspoon cinnamon

Preheat oven to 350°F. Spray a 9-x-13-inch baking pan with cooking spray.

In a large bowl, cream butter and 1  1/2 cups sugar. Beat in egg yolks and vanilla. Sift flour, baking soda, baking powder and salt together into a separate bowl. Alternately mix in sour cream and then dry ingredients into butter mixture until both are used up and the batter is smooth and very thick. In a medium bowl, beat eggs whites until stiff, then fold into batter.

In a small dish, whisk together sugar and cinnamon for filling and topping.

Spread half the cake batter in the bottom of prepared pan. Sprinkle with half of cinnamon-sugar mixture and 1 cup of chocolate chips. Spoon remaining cake batter over filling. Use a spatula to gently spread it over the filling and smooth the top. Sprinkle batter with remaining cinnamon-sugar and remaining chocolate chips. With the back of a spoon, gently press the chocolate chips a bit into the batter.

Bake for 40 to 50 minutes, rotating halfway through, until a tester inserted into the center of the cake comes out clean.

 

*To the best of my ability, I have tried to indicate all ingredients, products and equipment that are available at Johnnies in Bold Print.  
Recipe found and adapted from www.smittenkitchen.com

 

 

Leave a Reply