Skip to main content

Chocolate Chip Coffee Cake


The Sous Chef is a sucker for a coffee cake. I think they're OK but add some chocolate chips and I think they're more than OK. Because of the sour cream in this recipe the cake is really moist.

Chocolate Chip Coffee Cake (Adapted from a page torn from a magazine from so long ago that the paper has yellowed)

Topping:

3/4 c brown sugar
3/4 c flour
3/4 t cinnamon
1/4 t salt
6 T butter, cold & cut up

Cake:
2 1/4 c flour
1 t baking powder
1/2 t baking soda
1/4 t salt
1 stick butter
1 c sugar
2 eggs
1 t vanilla
1 c sour cream
1/2 c chocolate chips

Prepare topping: In a medium bowl cut butter into dry ingredients. You want it to look like wet sand. Place in refrigerator while you prepare the cake batter.
Looks like wet sand
Cake: Whisk together flour, baking powder, baking soda, and salt. Set aside. In a mixer cream butter and sugar about 5 minutes. Beat in eggs one at a time. Add vanilla and mix well. Alternate adding sour cream and flour in three additions. Fold chocolate chips into batter. Spoon half of batter into 9" greased pan. Sprinkle one third of crumb topping. Add remaining batter. Sprinkle remaining topping over the cake. Bake 350 for 55 minutes or until toothpick inserted comes out clean. Cool in pan for 20 minutes and remove from pan. Sprinkle with Confectioners sugar if desired.
Pre-bake

I think I would add additional chocolate chips. I felt the cake could have used a little more - the Sous Chef disagrees. The crumb topping on this was excellent. Just the right ratio. I'm not sure that adding a crumb layer to the middle of the cake did a whole lot.

Comments

Popular posts from this blog

Cinnamon Star Bread

I was very perplexed by this recipe. I could not figure out by the directions how it got into this shape. I understood the twisting part but then was at a loss. The website didn't have a video or pictures - was I just being dense? Well once I cut the dough into the 16 pieces and twisted - DUH - it was a little clearer. I decided to include pictures for those of you that need a visual.

Cinnamon Star Bread (Adapted from King Arthur Flour)

3/4 c warm milk (100-110 degrees)
2T sugar
2 t yeast
4T butter
2 c flour
1 t salt
1/3 c instant mashed potato flakes*
1 t vanilla

Filling
1 lg egg, beaten
1/3 c sugar
2T cinnamon

Combine milk, sugar, and yeast in a small measuring cup. Mix well and set aside. Place butter, flour, salt, instant mashed potatoes and vanilla in a large bowl. After yeast is bubbly add to dry ingredients. Mix with dough hook until dough is smooth and soft. (Or mix by hand and then knead by hand until smooth and soft). Place in a greased bowl and let sit for 1 hour or un…

It's Better With Butter

Why would you want to make your own butter? Because it tastes better! And it's easy. All you need it heavy cream, salt, and a mixer-although you can get away without using the mixer. If you are using a mixer, you will need to cover it with plastic wrap, unless you're really into cleaning up splatter. Pour heavy cream into your mixer. It doesn't have to be fresh. It can be close to its expiration date. This time I used 3 cups because I had an open container and an unopened one.
You just whip it for about 10-15 minutes on high. It first looks like whipped cream, then starts to deflate a bit, then starts to get a yellowish hue, until finally you hear a clunk clunk noise and you know you have separated the butter from the buttermilk (boy was that a run on sentence or what?). By this time the plastic wrap is so covered in splatter you can't see into the bowl any longer.

Butter:
 Buttermilk:
From 3 cups of cream you end up with about 1 1/2 cups of buttermilk. Strain the butt…

Burnt Cinnamon Simple Syrup

The NY Times Magazine section did a piece on cocktails about two weeks ago and one was calling me-Rhum Agricole Daiquiri. What attracted me here (well besides the cocktail aspect) was the Burnt Cinnamon Simple Syrup. It was easy enough to make, as are most simple syrups, but it was the potential uses.  I started thinking not only daiquiris but why not with Applejack? Apples, burnt cinnamon sounds like a winner to me. Or how about a nice hot cider, with a little rum, and the simple syrup (Guess I'll have to wait until the fall for the cider). On the non-alcohol side-why not use it to moisten a sponge cake - wouldn't that give it an interesting flavor? Or what about a burnt cinnamon ice cream?

Now first for the burning of the cinnamon - it felt a little like I was doing a cleanse to ward off evil spirits. I think that is usually done with sage but if cinnamon works too - so be it. The recipe recommended using a small creme brulee torch to burn the cinnamon sticks - like you do. …