And we're back. After a slight hacking incident over the last few days, we're finally up and running again! And just in time too! Today's recipe has been on my mind ever since New Years. Dave and I spent the holiday upstate with his dear friends, Dan and Erin. Lucky for us (and most especially for his wife, Erin), Dan is an avid baker. For three days we ate loaves and loaves of fresh bread, gooey cinnamon rolls (without raisins...after a heated debate) and some of the best coffee cake I've ever had. I may or may not have eaten three slices in just one day! For weeks now, I've been meaning to make my own and was thrilled to find a recipe that also included chocolate!
Chocolate Chip Coffee Cake
by stephania stanley (adapted from Smitten Kitchen)
What you need:
For the cake:
- 1/2 cup butter (1 stick) room temperature
- 1 1/2 cups sugar
- 1 1/2 tsp vanilla extract
- 2 cups sour cream
- 3 large eggs, separated
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1 1/2 tsp baking soda
- 3/4 tsp salt
For the filling and topping:
- 2 cups semi-sweet chocolate chips
- 1/2 cup sugar
- 1 tsp cinnamon
What you do:
Preheat oven to 350° F. Butter or coat with cooking spray a 13"x9" pan. In a large mixing bowl, combine butter and 1 1/2 cups sugar. Mix well. Add egg yolks one at a time and vanilla. Mix until eggs are beaten and well blended. In a separate bowl, add flour, baking powder, baking soda, and salt. Stir to mix. Alternating between flour mixture and sour cream, combine with butter mixture.
In a medium sized bowl, beat egg whites until stiff peaks form. I recommend using an electric mixer for this part unless it's also your cross training day in your half marathon preparations.
In a small bowl, combine sugar and cinnamon for filling and topping. Stir to mix.
Pour half of the coffee cake batter into the pan. Sprinkle half of the cinnamon mixture and 1 cup of the chocolate chips evenly for the filling. Dish out the remaining batter. I used a rubber spatula and then gently spread batter so that it forms a nice, even layer. Add remaining cinnamon mixture and sprinkle the last cup of the chocolate chips. Gently press chocolate chips into batter so that they're a bit more stuck in there, but not submerged.
Bake for 50 minutes or until a tester comes out clean.
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