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

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