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Sour Cream Chocolate Coffee Cake for Weekend Mornings

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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.

 

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About JR

I'm passionate about a lot of things in life. I grew with a unique set of experiences that have guided me throughout my life. I currently work as a Board Certified Behavior Analyst in sunny CA providing treatment to kiddos in the private sector. Adventure, food, love and laughs are my top priorites.

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