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Chocolate Chip Sour Cream Coffee CakeChocolate Chip Sour Cream Coffee Cake

Chocolate Chip Sour Cream Coffee Cake

This delightfully moist, rich coffee cake is wonderful for brunch and equally delicious for dessert!
Recipe source: Smitten Kitchen
Recipe source: Smitten Kitchen
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Chocolate Chip Sour Cream Coffee Cake
Chocolate Chip Sour Cream Coffee Cake
Prep Time10 Minutes
Servings8
Cook Time50 Minutes
Ingredients
1/2 cup unsalted butter (1 stick), at room temperature
1 1/2 cups granulated sugar
3 large eggs, separated
1 1/2 teaspoons vanilla extract
2 cups (16 ounces) sour cream
3 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
FOR THE FILLING/TOPPING: 2 cups or 12 ounces semi- or bittersweet chocolate chips or coarsely chopped chocolate bars
1/2 cup granulated sugar
1 teaspoon cinnamon
Directions
  1. Heat oven to 350 F.
  2. Butter a 9×13 baking pan. If not nonstick coated, cover the bottom with a rectangle of parchment paper. Set pan aside.
  3. In a large bowl, cream butter and 1 ½ cups sugar. Beat in egg yolks and vanilla.
  4. Sift flour, baking soda, baking powder and salt together into a separate bowl.
  5. 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.
  6. In a medium bowl, beat egg whites until stiff, then fold into batter.
  7. In a small dish, whisk together sugar and cinnamon for filling and topping.
  8. Spread half the cake batter in the bottom of prepared pan. Sprinkle with half of cinnamon-sugar mixture and 1 cup of chocolate chips.
  9. 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.
  10. Sprinkle batter with remaining cinnamon-sugar and remaining chocolate chips.
  11. 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 a bit.
  12. Bake for 40 to 50 minutes, rotating halfway through, until a tester inserted into the center of the cake comes out clean.
10 minutes
Prep Time
50 minutes
Cook Time
8
Servings

Directions

  1. Heat oven to 350 F.
  2. Butter a 9×13 baking pan. If not nonstick coated, cover the bottom with a rectangle of parchment paper. Set pan aside.
  3. In a large bowl, cream butter and 1 ½ cups sugar. Beat in egg yolks and vanilla.
  4. Sift flour, baking soda, baking powder and salt together into a separate bowl.
  5. 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.
  6. In a medium bowl, beat egg whites until stiff, then fold into batter.
  7. In a small dish, whisk together sugar and cinnamon for filling and topping.
  8. Spread half the cake batter in the bottom of prepared pan. Sprinkle with half of cinnamon-sugar mixture and 1 cup of chocolate chips.
  9. 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.
  10. Sprinkle batter with remaining cinnamon-sugar and remaining chocolate chips.
  11. 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 a bit.
  12. Bake for 40 to 50 minutes, rotating halfway through, until a tester inserted into the center of the cake comes out clean.