Cinnamon Chocolate Chip Coffeecake.


Here’s the baking . . .
Here are the boys . . .

They’re cute, right? I know. I have amazing friends.

Staying up until 2am to bake with these guys was no problem. They keep me laughing, keep my heart happy, and keep my heading thinking. They are challenging and loving. They are obnoxious and endearing. They are adventurous and visionary. They’re just all around pretty great.

And they like to make stuff. Boom. Instant friendship.

                   The fixins.                                                                                 The mixins.                                                    The makins.

This coffeecake was a hit. And when I say ‘hit,’ I mean it was ridiculously hard not to eat the whole pan. Light crumb, not dry (I used “not dry” for those who don’t like the word “moist” . . . those weirdos, like me), lightly cinnamony, and melty chocolate. Really, can you please tell me where that can go wrong?

That’s right-it can’t.

Make this with someone/for someone who makes your heart smile.

Chocolate Chip Coffee Cake
makes: 9-12 pieces of cake
cook time: 40 minutes

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup butter, at room temperature
2 large eggs
1 cup sour cream
1 teaspoon vanilla extract
1 cup chocolate chips

Cinnamon Sugar Topping/Filling:
1/4 cup granulated sugar
3 tablespoons brown sugar
1 1/2 teaspoons cinnamon
Preheat the oven to 350°/Gas mark 4. Grease an 8-inch square baking pan and set aside (I doubled the recipe and used a 13×9, making for a deeper cake).

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set dry ingredients aside.

Using an electric mixer, cream together the butter and 1 cup sugar until fluffy, about 5 minutes. Add in the eggs, one at a time, beat until smooth. Beat in the sour cream and vanilla extract. Mix until well combined.

Slowly add in the dry ingredients. Mix until just combined. In a small bowl, make the cinnamon sugar topping/filling. Stir together sugar, brown sugar, and cinnamon. Pour half the batter into the prepared cake pan and sprinkle with half the cinnamon-sugar and half the chocolate chips. Spoon the remaining batter over the filling, spreading gently. Sprinkle with the remaining cinnamon-sugar and chocolate chips.

Bake until golden and a toothpick inserted in the center comes out clean, about 35-40 minutes. Cool to room temperature and serve.

Listening to: “I Will Be Me,” Homemade Fusion
Source: Two Peas and Their Pod


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