Party Size Sour Cream Chocolate Chip Coffee Cake
From midgelet 11 years ago
- 60 to make
- Serves 12
This recipe adaptation from the Smitten Kitchen is very similar to the recipe my mom made only she baked it in a tube or bundt pan. It's probably hands down the the best sour cream coffee cake with outstanding texture and taste in my opinion. Read more . It's light and fluffy laced with cinnamon and chocolate chips .Served with a cup of coffee or a cold glass of milk- oh heaven! See less
Ingredients
- cake shopping list
- 1 stick, butter softened at room temperature shopping list
- 1 1/2 cups granulated sugar shopping list
- 3 large eggs, separated, room temerature shopping list
- 1 1/2 tsp vanilla extract shopping list
- 2 cups dairy sour cream shopping list
- 3 cups all-purpose flour shopping list
- 1 tsp baking powder shopping list
- 1 1/2 tsp baking soda shopping list
- 1/4 tsp salt shopping list
- Filling and Topping shopping list
- 2 cups quality semi- sweet or bittersweet chocolate chips shopping list
- 1/2 cup granulated sugar shopping list
- 1 tsp cinnamon ( try the Saigon cinnamon ) shopping list
How to make it
- Preheat oven to 350°F.
- Butter a 9-x-13-inch baking pan.or 2, 8 or 9 inch square cake pans or 1 large bundt or tube pan
- In a large bowl, cream butter and 1 1/2 cups sugar.
- Beat in egg yolks and vanilla.
- Sift flour, baking soda, baking powder and salt together into a separate bowl.
- Alternately mix in sour cream and then dry ingredients into butter mixture until both are used up and the batter is smooth and very thick.
- In a medium bowl, beat eggs whites with clean beaters until stiff, then gently fold into batter.
- In a small dish, whisk together sugar and cinnamon for filling and topping.
- Spread half the cake batter in the bottom of prepared pan(s).
- Sprinkle with half of cinnamon-sugar mixture and 1 cup of chocolate chips.
- Dollop remaining cake batter over filling in spoonfuls.
- Use a rubber spatula or back of a spoon to gently spread it over the filling and smooth the top.
- Sprinkle batter with remaining cinnamon-sugar and sprinkle remaining chocolate chips over cinnamon sugar- do not push them into batter
- Bake for 40 to 50 minutes for oblong pan, 30-40 minutes for square pans and 45-60+ minutes for bundt pan,, OR until a wooden tooth pick inserted into the center of the cake comes out clean.
- Rotatine pan( s) halfway through baking
- Let pan(s) cool completely on rack
- Serve when completely cooled
- Also taste wonderful when well chilled
- Note: I usually freeze one pan if I bake 2 smaller ones
People Who Like This Dish 4
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