Recently I realized I had a few too many opened bags of chocolate chip in the fridge. I buy them, use a half bag at a time, and keep them in the fridge for my next baking adventure. Rather than do the conventional chocolate chip cookie, I researched a different way to use them: in a cake. I hadn't done this yet and it seemed like a good idea. Well, it was. So much so that I baked this cake twice in a week!
It's delicious and sure to please the pickiest of eaters.
Now I don't have the best picture of the cake because I forgot to take a photo of the whole cake and remembered as I was about to bite into the slice I cut for myself, so excuse this photo:
And the second time I made the cake, I still forgot to take a photo since I was so excited about eating it. I hope you still bake the cake despite a not good representation here - - it's really great and quite easy! And did I mention delicious?
Chocolate Chip Sour Cream Coffee Cake
Cake
1/2 cup unsalted
butter at room temperature
1 1/2 cups granulated sugar
3 large eggs
1 1/2 teaspoons vanilla extract
2
cups sour cream
3 cups all-purpose flour
1 teaspoon
baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon table salt
Filling and
Topping
2 cups semi-sweet chocolate chips
1/2
cup granulated sugar
1 teaspoon cinnamon
Preheat oven to 350°F. Butter a 9-x-13-inch baking
pan. If not nonstick coated, cover the bottom with a rectangle of parchment
paper. Set pan aside.
In a large bowl, cream butter and 1 1/2 cups
sugar. Beat in egg 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 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. Dollop remaining cake batter over filling in spoonfuls. Use a
rubber or offset spatula to gently spread it over the filling and smooth the
top. Sprinkle batter with remaining cinnamon-sugar and remaining chocolate
chips. With the palm of your hand, ever-so-gently press the chocolate chips a
bit into the batter. No need to submerge them, you just want to make sure they
adhere bit.
Bake for 40 to
50 minutes, rotating halfway through, until a tester inserted into the center
of the cake comes out clean.
