Sour Cream Chocolate Chip Coffee Cake

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This is also known as Deb’s mom’s coffee cake.  As if I knew not only Deb of Smitten Kitchen, but also her mother!  It’s easy to forget that every recipe belongs to someone–or many someones–and sharing them is really sharing a part of you.  My friends, my coworkers and I enjoyed this lovely cake because Deb and her mom wanted us to.  Touching, no?

(Don’t tell anyone I have Feelings!  Okay?)

No, really.   Where would we be if the first caveman (or cavewoman) to discover barbecue hoarded the secret?  I don’t even want to think about it.  What an asshole.

Let’s toast to civilization today.  We’re onto something good here, people!  Bake up something pillowy, soft and studded with chocolate chip bling.  Throw some cinnamon sugar magic in there, then some more on top.  A good cup of coffee is necessary.

Also, this is a crowd-friendly cake…  You’ll need at least a few good companions to take this on.

…For eating, that is.  The making part is as easy as real baking gets.  You got this!

Cream, or if you’re a My Drink Kitchen fan like me, cram butter and sugar into sweet fluffy fat harmony.

This batter is thick and heavy, but the cake is not.  Fat is magic like that.

Chocolate and cinnamon in the middle, chocolate and cinnamon on top.  Do you die?  I die.  I am dead.

This is how it comes out.  I’ve eaten this with the chocolate melted, and I’ve eaten this with the chocolate cooled and firm, for very scientific reasons.  Very scientific conclusion: option A is awesome.  Option B is awesome.

Can’t go wrong!  Deb and Deb’s mom…  I like you guys.

Sour Cream Chocolate Chip Coffee Cake
(recipe from Smitten Kitchen)

1/2 cup (1 stick) unsalted butter, room temperature
1 1/2 cups granulated sugar
3 eggs, separated
1 1/2 teaspoons vanilla extract
2 cups (16 ounces) sour cream
3 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt

2 cups or 12 ounces semisweet or bittersweet chocolate chips
1/2 cup granulated sugar
1 teaspoon cinnamon

Preheat the oven to 350 degrees and butter a 9 x 13 baking dish, line the bottom with parchment paper, and butter that also.

Sift flour, baking soda, baking powder and salt into a medium bowl.  Cream butter and 1 1/2 cups of sugar in a large bowl, then beat in egg yolks and vanilla extract.  Mix the flour mixture and sour cream into the butter mixture, alternating between the two in 2-3 additions.  Stir batter until everything is incorporated.  Beat the egg whites separately until peaks form, then fold into the batter until incorporated thoroughly.

Combine sugar and cinnamon for the cinnamon sugar swirl/topping.

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

Spread half of the batter into the buttered and lined pan, then top with half of the cinnamon sugar and half of the chocolate chips.  Cover with remaining cake batter (as best as you can, anyway), dropping it by spoonfuls over the top and smoothing out with a spatula.  Sprinkle with remaining cinnamon sugar and chocolate chips, then gently pat down the chocolate chips so that they get somewhat stuck to the batter.

Bake for 40 to 50 minutes, rotating halfway through (which I, of course, forgot to do), until a toothpick inserted into the center comes out clean.

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