Playing a little catch up here. We have been very busy bees. Tons of holiday festivities and traveling and packing and unpacking and smiles and full stomachs.
This was a little Christmas baking we did. Sour Cream Chocolate Chip Coffee Cakes for some dear friends of ours. I made them in little portable square casserole dishes for ease of transport, but just used the same recipe as below and split it.
I found this originally at The Kitchenarian. Is that not the best blog name ever?
We love our coffee around here so why not something sweet to go along with it, and I love anything to requires me to use my mixer! Hope our friends liked it just as much, and since they want the recipe I am thinking so:)
Sour Cream Chocolate Chip Coffee Cake
originally from TheKitchenarian.com
½ cup sugar
1 tablespoon cinnamon
1 cup semi-sweet or milk chocolate chips
2 cups all-purpose flour
2 cups sugar
1 tablespoon baking powder
¼ teaspoon salt
1 cup butter, softened
2 cups sour cream
2 teaspoons vanilla extract
¼ – ½ cup extra chocolate chips
Preheat oven to 375 degrees.
Combine ½ cup sugar and cinnamon in a small bowl.
Add one cup of chocolate chips and set aside.
In a stand mixer, mix together the flour, sugar, baking powder and salt.
Mix on low speed until well combined.
Add butter, sour cream, eggs, and vanilla. Beat for 2 minutes.
Pour half the batter into a greased 9 x 11 pan.
Sprinkle half the topping over the batter.
Pour remaining batter on top.
Sprinkle with the remaining topping.
Add extra chocolate chips to the top.
Bake for 50 – 60 minutes or until a cake tester inserted in the center comes out clean.