A delicious and moist sour cream coffee cake that has chocolate chips in the middle and scattered on top with a crispy cinnamon-sugar topping.
What caught my eye about this particular coffee cake recipe was that it was a chocolate chip coffee cake. The official name for this recipe is Janet's Chocolate Chip Coffee Cake. It stated in the magazine that this was a old family recipe, and those are my favorite ones.
Janet mentions that her mother used to make this cake all the time when she was growing up back in the late 70's and early 80's. Janet and her father used to hover around the table just waiting for this coffee cake to pop out of the oven.
I thought to myself this had to be good. And good it was, actually great!!! The flavor and texture were wonderfully soft and the cinnamon and the chocolate chips compliment each other deliciously. This Coffee Cake is definitely a keeper in our house.
These are the ingredients you will need:all purpose flour, baking soda, baking powder, butter, salt, sugar cinnamon, sour cream, chocolate chips, 2 eggs and vanilla extract. Oops I forgot you will also need one special helper. I'm sure the cake just wouldn't be the same without him.
preheat oven to 350 Grease a 8 inch square baking pan. In a medium bowl mix together the flour, baking powder, soda and salt.In a small bowl combine 1/4 cup sugar and 1 tsp cinnamon set aside.
Using a electric mix beat together the remaining 1 cup sugar and butter until fluffy. Beat in the eggs one at a time, then beat in the sour cream and vanilla extract. Fold in the flour mixture in two parts until just combined.
Pour half the batter into the cake pan and sprinkle with half of the cinnamon sugar mixture, then half of the chocolate chips. Spoon the remaining batter as evenly as possible over the filling. Spread gently and evenly. Sprinkle with the remaining cinnamon mixture and chocolate chips.
Bake about 30 - 35 minutes or until golden brown and toothpick inserted comes out clean.
cool and serve.
Janet's Chocolate Chip Coffee Cake
2 - cups all purpose flour
1 1/2 tsp baking powder
1 - tsp baking soda
1/2 tsp salt
1 1/4 cups sugar
1 - tsp cinnamon
1 - stick butter, room temperature
2 - large eggs, room temperature
1 - cup sour cream or Plain Greek yogurt
1 - tsp vanilla extract
1 - cup chocolate chips
1 1/2 tsp baking powder
1 - tsp baking soda
1/2 tsp salt
1 1/4 cups sugar
1 - tsp cinnamon
1 - stick butter, room temperature
2 - large eggs, room temperature
1 - cup sour cream or Plain Greek yogurt
1 - tsp vanilla extract
1 - cup chocolate chips
Preheat oven to 350 Grease a 8 x 8 inch square baking pan or 8-9 inch spring form pan. If you feel like there is to much batter you can use a bigger baking pan.
In a medium bowl mix together the flour, baking powder, soda and salt. In a small bowl combine 1/4 cup sugar and 1 tsp cinnamon set aside.
Using a electric mix beat together the remaining 1 cup sugar and butter until fluffy. Beat in the eggs one at a time, then beat in the sour cream and vanilla.
Fold in the flour mixture in two parts until just combined. Pour half the batter into the cake pan and sprinkle with half of the cinnamon sugar mixture and half of the chocolate chips.
Fold in the flour mixture in two parts until just combined. Pour half the batter into the cake pan and sprinkle with half of the cinnamon sugar mixture and half of the chocolate chips.
Spoon the remaining batter as evenly as possible over the filling. Spread gently and evenly. Sprinkle with the remaining cinnamon mixture and chocolate chips.
Bake until golden brown and a toothpick inserted comes out clean 30 - 35 minutes. Baking time varies when using a 8 x 8 inch baking pan sometimes the middle can take a bit longer to bake.
Serve warm
Servings: 6
Source : Rachel Ray Magazine
Serve warm
Servings: 6
Source : Rachel Ray Magazine
25 comments
~ingrid
Thank you :*
Del
;o)
I was wondering why this is called coffee cake, I can't find a reference to coffee anywhere in the recipe