Cooking with Alison

Chocolate Chip Coffee Cake Recipe

In Cakes on July 6, 2012 at am

I love making baked goods that use sour cream, because I always have trouble finishing a tub of sour cream.  It also happens to give cake a great moist texture.  I made this sour cream chocolate chip coffee cake for co-workers and the flavour and texture received great reviews.  For those of you who aren’t familiar with coffee cake, coffee cake doesn’t necessarily contain coffee.  It is often simply served with a cup of coffee.

Sour Cream Chocolate Chip Coffee Cake Recipe

adapted from Smitten Kitchen

for the cake:
1/2 cup unsalted butter (1 stick), softened at room temperature
1 1/2 cups (300 grams) granulated white sugar
3 large eggs, separated
1 1/2 teaspoons vanilla extract
2 cups sour cream
3 cups (375 grams) all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons baking soda
pinch of table salt

for the filling and topping:
scant 2 cups semi-sweet chocolate chips
scant 1/2 cup granulated white sugar
1 teaspoon cinnamon

Preheat the oven to 350°F.  Butter a 9-x-13 inch non-stick baking pan.  If the baking pan is not non-stick, cover the bottom with a piece of parchment paper.  In the bowl of a stand mixer, beat together the butter and 1 1/2 cups of granulated white sugar over medium high speed until well combined.  Then beat in the egg yolks and vanilla extract on medium speed until combined.  In a separate bowl, sift together the flour, baking soda, baking powder and salt.  On medium speed, alternately mix in 1/3 of the sour cream and 1/3 of the dry ingredients and repeat until both are used up.  Mix until the batter is smooth between additions.  Do not overbeat.  The mixture will be very thick.  In a separate bowl, whisk the egg whites until stiff and fold it into the batter.  (Note:  I’ve made this cake using egg whites that were not whisked until peaks were achieved, and the cake still turned out great, so this step is very forgiving.)

In a small bowl, stir together the sugar and cinnamon for the filling and topping.  Spread half of the cake batter in the bottom of the prepared baking pan using a rubber or offset spatula.  You may not have a lot of batter, but the cake will rise once baked.  Sprinkle half of the cinnamon-sugar evenly over the bottom layer of the batter.  Then sprinkle over half of the chocolate chips.  Spread the remaining cake batter evenly over the bottom layer of cake using a rubber or offset spatula and smooth the top.  Sprinkle the top of the cake with the remaining cinnamon-sugar and chocolate chips.  Using the palm of your hand, very gently press the chocolate chips into the batter, just enough for them to adhere to the batter.  Bake the cake until a toothpick inserted into the centre comes out with a few moist crumbs attached to it, about 30 to 40 minutes.  Rotate the pan halfway through.  Transfer the cake to a wire rack to cool completely.  You can cut pieces of the cake directly out of the pan.  Alternatively, you can place the wire rack directly over the pan, hold the two tightly together and flip the cake upside down and out of the pan using one swift motion.  Then place a large plate on top of the bottom of the cake, and holding the wire rack, cake and plate together gently, flip the cake back right side up onto the plate.  Cut the cake and serve with a cup of coffee or tea.  Store in the refrigerator.

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  1. Looks delicious! Thanks for sharing!

  2. […] of cinnamon and chocolate goes together nicely.  The original recipe is for a coffee cake cookingwithalison.com  While it  makes a great coffee cake, I was going to take this to church for coffee hour where […]

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