Chocolate Chip-Sour Cream Coffee Cake

Everyone could use a good coffee cake in their repertoire, and this one is my favorite!  It’s rich, chocolate-y and tender from copious amounts of sour cream in the recipe.  The cake bakes up to tall, crunchy-topped bliss, perfect for slicing into excessively large squares.  No shame here! This recipe comes from Smitten Kitchen, one of my very favorite blogs.  Deb Perelman is a cooking goddess to me, and an OG blogger who was one of the first in the game.  Everything she makes is basically perfect and the best version of whatever it is and I love her for it.  Is there a Greek goddess of food/cooking?  There should be and her name shall be Deb.

Side note: I got to hang out with Snoop Dogg, the original ‘Original Gangsta’, in one of my dreams last night.  Also, this is not the first dream I’ve had about Snoop Dogg. Anyway, this is a super easy recipe-it comes together in your stand mixer and only requires a few other bowlsl!  Once the batter is prepared, half goes into the baking pan, sprinkle with chocolate chips, the rest of the batter and cinnamon sugar and more chocolate chips on top!  I like to use the bigger chocolate chips, like Ghiradelli Grand; you can pick them up at Target!

This makes a perfect make-ahead brunch sweet or take-to-work treat because it’s served at room temperature and travels well…plus who doesn’t love a coffee cake?! 

Chocolate Chip-Sour Cream Coffee Cake

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• Author: Amanda
• Yield: 12 servings 1x

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Description

Tender, rich sour cream coffee cake is full of chocolate chips and bakes up to plump, cinnamon sugar-topped squares, perfect as brunch sweets or take-to-work treats!

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Ingredients

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• 1 stick (1/2 cup) 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
• 3–1/4 cups (390 grams) all-purpose flour
• 1 teaspoon baking powder
• 1–1/2 teaspoons baking soda
• Pinch of kosher salt
• 12 ounces semisweet or bittersweet chocolate chips
• 1/2 cup (100 grams) granulated sugar
• 1 teaspoon ground cinnamon

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Instructions

1. Preheat the oven to 350°.  Lightly grease a 9 x 13-inch baking pan and form a sling with parchment paper with enough overhang to form handles to lift the cake out of the pan.
2. In the bowl of the stand mixer fitted with the whisk attachment, beat the egg whites until glossy and stiff peaks form.  Transfer to a mixing bowl.
3. In the same bowl of a stand mixer fitted with a paddle attachment, cream the butter and 1-1/2 cups granulated sugar until light and fluffy, about 5 minutes.  Beat in the egg yolks and vanilla extract.
4. In a medium mixing bowl, combine the flour, baking powder and salt together and stir to mix.  Mix the flour mixture alternately with the sour cream into the butter mixture until all of the ingredients are combined.  Fold the whipped egg whites gently into the batter.
5. Pour half of the batter into the prepared baking pan and spread evenly to the edges.  Sprinkle half of the chocolate chips over the top.  Pour the remaining batter over top and gently spread again to the edges.
6. Combine the granulated sugar and ground cinnamon in a small bowl.  Sprinkle over the top of the cake batter and then sprinkle the remaining chocolate chips on top.  Bake for 40 to 50 minutes, rotating the pan halfway through the baking time, until a tester inserted in the center comes out clean.  Let the cake cool in the pan.  Remove from the pan using the parchment handles and cut into 12 large squares.

Notes

Inspiration: Chocolate Chip Sour Cream Coffee Cake on smittenkitchen.com

• Category: Cakes, Breakfast