A few years ago, I fell in love with Moonstruck Chocolates. I was in college, and they had a little shop downtown that was friendly and a truffle or two were an affordable treat for a poor student. It was this one truffle kind of struck a revelation for me – the Mayan truffle – which was a milk chocolate truffle rolled in cinnamon and sugar. This particular flavor made me a sucker for the combination of chocolate and cinnamon – now I can rarely resist trying a recipe that plays on this combination.
So imagine my delight when I stumbled upon this recipe at Smitten Kitchen. A moist sour cream coffee cake with two layers of chocolate chips and cinnamon sugar. The sour cream makes the cake rich and moist. Beating the egg whites separately to stiff peaks and then folding it into the batter creates a lighter crumb. This makes a big pan of coffee cake – perfect for sharing with others. I like to cut it in small squares, as the cake is quite rich and in my opinion, best in small servings.
Chocolate Chip Sour Cream Cake
from Deb at 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
3 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons baking soda
12 ounces chocolate chips
1/2 cup sugar
1 teaspoon cinnamon
Preheat oven to 350°F.
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.
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.
Bake for 40 to 50 minutes, or until a tester comes out clean.
Ooooh, I would love to sink my teeth in one of these! Thanks for the link and for these wonderful pictures! This is perfect for my nephews this Christmas
oh and if you have time will you drop by at Foodista ? We are building an online food and cooking encyclopedia ala wikipedia and you can also check out our recipes on the site as well
Cheers!
Great site!
While I’m not a fan of milk chocolate I love cinnamon sugar and am curious about the two mixed together. From your photos it looks like a winner! I guess I’ll have to give this a try to find out! Research, ya know!
~ingrid
Your photos are absolutely mouthwatering! Those melting chocolate chips have got me wanting to make this ASAP!
Thanks!! I hope you do make it and enjoy it!
Looks great – I love coffee cakes that don’t contain coffee – lol.
I’m making this!! It looks so good!
Loving your photos! Making this (with a few tweaks like toffee bits and coconut) for my dude crew for Christmas morning!
Yum, toffee bits and coconut sounds like some great tweaks.
Let me know how it came out!
I made it! Haven’t tried it yet, we will be having it tomorrow morning!
Merry Christmas!
http://smallslice.blogspot.com/2008/12/wordless-wednesday_24.html
Thank you for your awsome website. I stumbled upon it while searching for new recipes to try. This cake look absolutely delish! Can’t wait to try it out!
I hope you enjoy it! Thanks for visiting.
Yes it was very good! We had some on Christmas morning and then I took the rest to my Mom’s. Everyone loved it. I will be making it again.
Thanks!
[...] made THIS COFFEE CAKE for Christmas morn, but included some heath toffee bits in with the chocolate chips. WOW! Also, [...]