Wednesday, June 13, 2012
Chocolate Chip Coffee Cake
Cake? Check. Chocolate chips? Check. Delicious streusel-y topping? Check. Words can barely describe this recipe and all it's lovely, tasty glory. I took this to work for a meeting, and was a little surprised that only a few pieces were consumed during the meeting. Following the meeting, I put the rest of pan in the office kitchen. Within an hour it was devoured. Looking at the empty pan, I turned to a coworker and said, "I hate it when nobody likes the food I make." It was so bad that at one point I went into the kitchen and someone had eaten just the streusel topping off of one piece! (Seriously--that's just mean. Take the whole piece so someone doesn't feel cheated of their crumbly yummy, sugary goodness sprinkled on top). But apparently that didn't matter because the next time I went in, the pan was empty--including the piece naked of it's topping! (I do hope it was the same person that came back for the rest.)
I wanted to make coffee cake for this meeting, but I wasn't really excited about any of the recipes I had on hand. So to the interwebs I went, starting with some of my favorite foodie blogs. I knew I wouldn't be disappointed with anything from Maria and Josh at Two Peas and Their Pod. Clearly, neither were my coworkers. The cake baked up light and fluffy with addition of sour cream and I'm big fan of spreading the streusel-y topping around, so I like the idea of putting part of it in the middle and the rest on top. Plus chocolate chips and cinnamon sugar is a hugely wonderful combination. Totally delicious. I've got to make this again real soon--I only got a piece and Dave didn't get any!
Chocolate Chip Coffee Cake
2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cup sugar, divided
1/2 cup butter, softened
1 cup sour cream
1 teaspoon vanilla extract
1 cup chocolate chips
3 Tablespoons brown sugar
1 1/2 teaspoons cinnamon
In a medium bowl, whisk together flour, baking powder, baking soda and salt.
In the bowl of a stand mixer or a large bowl using a hand mixer, cream butter and 1 cup sugar until light and fluffy, about 5 minutes.
Add in the eggs and beat until smooth after each addition.
Beat in sour cream and vanilla extract, scraping sides of bowl as needed.
Gradually add the flour mixture and mix until all the flour is incorporated.
Setting aside batter for a minute, add remaining 1/4 cup sugar to a small bowl with the brown sugar and cinnamon and mix together.
Add half the batter to a greased 8 inch baking pan. Sprinkle half the cinnamon-sugar mix and half the chocolate chips over top.
Gently spread remaining batter over the filling, then sprinkle with remaining cinnamon-sugar and chocolate chips. (Note: I took this chance to gently press the chocolate chips into the top of the cake batter to be sure they would bake into the cake and not just fall off upon cutting.)
Bake at 350 degrees F for about 40 minutes or until golden and a cake tester comes out clean.
Makes 1 cake with 12-16 servings.
The Cookie Princess
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