Sour Cream Chocolate Coffee Cake for Weekend Mornings

I’m having more time than usual with Boyfriend and I thought in case we’re going to be hiking, or running like mad men around the block, a burst of sugar in the morning could only help us in terms of energy.

This is were this coffee cake comes in. Not only does it have a full 12 oz of chocolate chips but it’s got over 2 cups of sugar in it (including the topping) and the hearty carbs in the cake part of the coffee cake will surly be a help when we’re out and about. At least that’s what I read happens to carbs and sugars when you’re active.

This is my first time experimenting with it in such a way. Usually, I go to my sofa and watch a good episode of  Buffy, The Vampire Slayer. Either way, I think I’ll be happy.

Onto to recipe, which was taken from The Cherry On Top blog. I followed the recipe completely because I’ve never been one to experiment with coffee cakes, and in fact have only made 3 total.

 

Cake

• 1/2 cup unsalted butter at room temperature
• 1 1/2 cups (300 grams) granulated sugar
• 3 large eggs, separated
• 1 1/2 teaspoons vanilla extract
• 2 cups (16 ounces) sour cream
• 3 cups (375 grams) all-purpose flour
• 1 teaspoon baking powder
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon table salt

Filling and Topping

• 2 cups or 12 ounces semi- or bittersweet chocolate chips
• 1/2 cup (100 grams) 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 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. 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 35 to 45 minutes, rotating halfway through, until a tester inserted into the center of the cake comes out clean.

That’s not overcooked cake, I just overdid it on the cinnamon.

 

Thursday’s “Meatless Monday” Inspired Breakfast Treat

As you may know I’m in love with blueberries, lately. I know once blackberry season starts back up then I’ll be “in love” with blackberries, and forgot about my blueberries till I go into my freezer around Fall.

I got this lovely post in my email about “meatless Monday” from Prevention RD. I bookmarked the link to make this delicious breakfast food as soon as I got home but I couldn’t move.

Over the weekend I got a sunburn, I felt weak, and hot, and my legs were on fire, and I couldn’t even do my daily pilates routine before dinner. I was craving anything but homemade baked goods. Instead, I really wanted frozen pizza.

Luckily, I didn’t have that, and as I’m feeling much better (thanks to time, and aloe vera), Thursday will have to be the day to make this Monday dish.

Lemon Blueberry Baked Oatmeal

• 1 Meyer lemon, zested and juiced (or whatever lemon you have handy)
• 2 cups nonfat milk (I used unsweetened vanilla almond milk)
• 2 1/2 cups old-fashioned rolled oats
• 1 tsp baking powder
• 1/2 tsp kosher salt
• 1/2 tsp nutmeg
• 1/2 tsp cinnamon
• 2 Tbsp butter, melted and cooled
• 1 egg
• 1/3 cup sugar
• 2 cups blueberries, fresh or frozen (FRESH! for me)

Preheat the oven to 375 degrees. Spray an 8-inch square baking dish with nonstick spray.

Zest lemon; set zest aside. In a bowl, combine milk and juice from the zested lemon to make “buttermilk”.

In a medium bowl, combine the oats, baking powder, salt, spices, and lemon zest. In a small bowl, whisk together the “buttermilk”, butter, egg, and sugar.

Spoon half of the oat mixture into the baking dish, and then half of the blueberries. Add the remaining oat mixture and scatter the remaining blueberries on to the top, pressing them in slightly. Pour in the milk mixture and place in oven.

as you can see the milk mixture doesn’t cover both layers of the oatmeal. That’s completely fine.

Bake for 35 to 45 minutes, or until the mixture is a light golden brown along the edges, and the center has set up.

The blog was nice enough to provide some nutrional information… though mine came out to be 200 calories because I used the almond milk.

 

 

original from site:

Nutrition Information (per serving): 399 calories; 10.5 g. fat; 49 mg. cholesterol; 486 mg. sodium; 67 g. carbohydrate; 7 g. fiber; 12.3 g. protein