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
Recipe - 50th STREET EDINA
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
- Heat oven to 350 F.
- Butter a 9×13 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 ½ 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 egg 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 a bit.
- 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
Shop Ingredients
Makes 8 servings
Hope Creamery Unsalted Butter, 16 Ounce
$10.99$0.69/oz
C&H Pure Cane Granulated White Sugar, 10 Pound
$14.99$1.50/lb
L&B Pasture Raised Organic Large Brown Eggs, 12 Each
Deal
$4.99 was $5.99$0.42 each
L&B Organic Pure Vanilla Extract, 2 Ounce
$7.99$4.00/oz
Daisy Sour Cream, 16 Ounce
$2.99$0.19/oz
Gold Medal All-Purpose Flour, 5 Pound
$5.49$1.10/lb
Argo Baking Powder, 12 Ounce
$3.29$0.27/oz
Our Family Baking Soda, 16 Ounce
$1.19$0.07/oz
Morton Fine Sea Salt, 17.6 Ounce
$4.89$0.28/oz
Ghirardelli Chocolate Semi-Sweet Chocolate Baking Chips, 12 Ounce
2/$10 Huge Deal
$5.00 was $6.79$0.42/oz
C&H Pure Cane Granulated White Sugar, 10 Pound
$14.99$1.50/lb
L&B Ground Korintje Cinnamon, 2.4 Ounce
$7.49$3.12/oz
Directions
- Heat oven to 350 F.
- Butter a 9×13 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 ½ 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 egg 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 a bit.
- Bake for 40 to 50 minutes, rotating halfway through, until a tester inserted into the center of the cake comes out clean.