What took me so long on figuring out how great Smitten Kitchen is? I have no idea, but it is a fantastic site. It’s amazing what the author does with a kitchen that is, I dare say, even smaller than mine (although they do have a dishwasher, so her husband has it a little easier than Craig). Anyway, Smitten Kitchen – probably more accurately its photography – inspired me to do something I never do. Bake. When I saw this recipe and realized I had almost a whole tub of sour cream that needed to be used before we left for the holiday, the deal was done. The only problem was that I bought a bag of chocolate chips that was only half the size of the one the recipe called for. Still, I thought the cake was adequately chocolatey, and I can’t imagine it with double the chocolate. Then again, I am one of those weird people who will purposely choose the chocolate chip cookie with only 2 or 3 chips in it, so you might not want to trust me on that. Either way, this cake is delicious and hey, I actually baked!
Chocolate chip sour cream coffee cake
Adapted from: Smitten Kitchen
1 stick butter, at room temperature
1 1/2 cups sugar
3 eggs, separated
1 1/2 teaspoons vanilla extract
16 ounces sour cream (I had used about 4 or 5 oz. of the sour cream, so I filled in the rest with plain yogurt)
3 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons baking soda
12 ounces chocolate chips (Yeah, I used 6 oz…)
1/2 cup sugar
1 teaspoon cinnamon
1. Preheat oven to 350°F.
2. In a large bowl, cream butter and 1 1/2 cups sugar, then mix in the egg yolks and vanilla. Sift flour, baking soda and baking powder together into a separate bowl. Alternately add sour cream and then dry ingredients into butter mixture. Beat eggs whites until stiff, then fold into batter. Mix last 1/2 cup sugar and cinnamon together in a separate, small dish.
3. In a greased 9″x13″ pan, pour in half of the cake batter. Sprinkle the top with half of the cinnamon-sugar mixture and half of the chocolate chips. Pour remaining batter on top, sprinkling the top with the remaining cinnamon-sugar and chocolate chips.
4. Bake for 40 to 50 minutes, or until a tester comes out clean.
Enjoy with coffee!