Homage

This recipe, given to me by a sweet former coworker who shared my love of baking and chocolate, is an instant classic.

Though it is appropriate ALL year round (if mounds of chocolate can be appropriate), I love baking it around the holidays because my whole house inevitably smells like cinnamon

For this particular coffee cake, I didn’t have chocolate chips on hand, so I chopped up a bunch of nice chocolate (dark and milk). Oh, dear.

Chocolate Chip Coffee Cake

• 2 C all-purpose flour
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/4 C sugar
• 1 tsp cinnamon
• 1 stick unsalted butter, at room temp
• 2 large eggs, at room temp
• 1 C sour cream *I use fat free
• 1 tsp vanilla extract
• 1 C chocolate chips

1. Preheat oven to 350. Grease an 8-inch square baking pan. In a medium bowl, mix together the flour, baking powder, baking soda, and salt. In a small bowl, combine the cinnamon and 1/4 C sugar.

2. Using an electric mixer, beat together the butter and 1 C sugar until fluffy (about 5 min). Beat in the eggs, 1 at a time, then beat in sour cream and vanilla. Fold in the flour mixture in two parts, until just combined. Pour half the batter into the cake pan and sprinkle with half the cinn/sug mix and half the chocolate chips. Spoon the remaining batter as evenly as possible over the top and sprinkle the remaining cinn/sug and chocolate chips over the top.

3. Bake until golden and toothpick comes out clean (30-35 min). *I typically go at LEAST 35 min and then some, and my middle is still usually a little bit soggy….the middle of the cake, that is…stop thinking mean thoughts….

Happy baking and have a great Monday!

Tags: chocolate, coffee cake, Me So Hungry Sometimes, Recipes