Tuesday, November 21, 2006

chocolate chip sour cream coffee cake

chocolate chip sour cream coffee cake

Today was my unofficial return to cubicle-land and it was great! No really! Little did I know all I had to do was fall down a flight of stairs to be overjoyed with the normalcy of showing up to work on a Monday morning. I kid, of course, they’re really very nice to me even when I don’t show up bruised, achy and slinged, regaling them with the now-familiar saga of my drunken bar scrap. But, it was an especially delightfully un-manic Monday as the sharp pain in my right rib cage has finally subsided leaving me with a shoulder that really doesn’t hurt much at all, and also, I’ve gotten this two-hand typing thing mastered so let’s celebrate! Let us eat some cake.

mom's perfect coffee cake

Of course, there’s not a whole lot to say about mom’s sour cream cinnamon chocolate chip coffee cake except that a) It’s absolutely perfect in every possible way — soft, plushy bites of uber-moist goodness broken up by cinnamon-sugar crusted chocolate chips. b) Be careful biting into it as it might make you feel unintentionally wronged by every coffee cake that has crossed your palate before it. c) He hasn’t said it in so many words (except, notably, “If your mom isn’t making that coffee cake I’m not coming over for Yom Kippur.”) but I think it may be the real reason Alex married me.

And d) I’m not even offended.

mom's coffee cake

Chocolate Chip Sour Cream Coffee Cake

1/2 cup unsalted butter (1 stick, 4 ounces or 113 grams) 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 cups (375 grams) all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon table salt

Filling and Topping
2 cups or 12 ounces semi- or bittersweet chocolate chips or coarsely chopped chocolate bars
1/2 cup (100 grams) granulated sugar
1 teaspoon cinnamon

Preheat oven to 350°F (175°C). Butter a 9-x-13-inch 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 1/2 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 eggs 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 bit.

Bake for 40 to 50 minutes, rotating halfway through, until a tester inserted into the center of the cake comes out clean.

Updated 5/2/11: I made some small updates to this recipe’s instructions, adding a few details and weights and the missing salt measurement. I also swapped the first photo in the post with one that more accurately reflects the cakes final appearance (billowy, bronzed and strewn with button-like chocolate chips, sigh).


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