Saturday, September 26, 2009

Chocolate Chip Cake Revisited

choc chip cake4

Months back I made Smitten Kitchen's Chocolate Chip Sour Cream Cake, which is very close to my grandmother's sour cream coffee cake.

Today, I decided to do it Debra's way and bake it in a 9 x 13" glass Pyrex pan. I usually make my cake in a bundt or tube pan.

I'm not one to mess around with baking recipes. Measurements usually have to be exact.
However, today I made her recipe substituting 16 oz. of plain yogurt for her 16 oz. of sour cream (because that is what I had in the house).

The results were fantastic. I love yogurt in cakes, they come out so moist and light (& a bit healthier?).



Another change in the recipe I made was I mixed the 3 eggs together, instead of beating the whites separately and folding them in later (because I am lazy).

Well, I will never make this cake in a tube pan again! No wonder she calls this "cubes of collossal cheer!". The results in the glass casserole dish were excellent! No sticking to the cake pan. Just slice up the squares and dish them out.

Chocolate Chip Sour Cream Cake from Smitten Kitchen

1 stick butter, at room temperature
1 1/2 cups sugar
3 eggs, separated
1 1/2 teaspoons vanilla extract
16 ounces sour cream (I used yogurt)
3 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons baking soda

12 ounces chocolate chips
1/2 cup sugar
1 teaspoon cinnamon

Preheat oven to 350°F.

In a large bowl, cream butter and 1 1/2 cups sugar, then mix in the egg yolks and vanilla. Sift flour, baking soda and baking powder together into a separate bowl. Alternately add sour cream and then dry ingredients into butter mixture. Beat eggs whites until stiff, then fold into batter. Mix last 1/2 cup sugar and cinnamon together in a separate, small dish.

In a greased 9″x13″ pan, pour in half of the cake batter. Sprinkle the top with half of the cinnamon-sugar mixture and half of the chocolate chips. Pour remaining batter on top, sprinkling the top with the remaining cinnamon-sugar and chocolate chips.

Bake 40-45 minutes until tester comes out clean.



This is the best breakfast cake of all time. My sister in law calls this cake "evil" because she eats too much of it!
Not hard to do.



18 comments:

Shirley said...

That's one I have to try.
I bake a chocolate cookie which calls for plain yogurt. Simple and delicious. My mouth is watering.
mil

VeggieGirl said...

BEYOND fantastic - yum!

Ciao Chow Linda said...

One of my favorite coffee cakes. Last time I made this, I made it in a bundt pan and it sank from the weight of the toppings. Making it in this size pan looks like I could avoid that problem.

kat said...

I bet my family would love this. Maybe I'll make it over Thanksgiving. I'm always substituting yogurt for sour cream, seems to work perfectly

~~louise~~ said...

When I'm in PA, I always have a fresh supply of yogurt on hand. The grandchildren are coming for Thanksgiving! Guess what I'll be "trying" to bake? wish me luck!!! and, thanks for sharing Stacey!!!

Linda said...

AHHHH my favorite "cake". This stuff is SO good!! Which is why I have not made it in a while. way too dangerous!! So it came out just as lovely mixing the eggs in instead of the folding in egg whites? Thats good to know!!
Love ya
Linda

Proud Italian Cook said...

Now what could we replace that 1 stick of butter with?

We Are Not Martha said...

WOW! I can totally see how amazing and moist that is. Looks awesome!!

Sues

dm said...

How much is a stick of butter? We don't do sticks here in England.

I just made a different coffee cake using a silicon bundt pan and I will never use it again.

dm said...

How much is a stick of butter? We don't do sticks here in England.

I just made a different coffee cake using a silicon bundt pan and I will never use it again.

Julia said...

Glad the sour cream/yogurt substitution worked out well. I'm such a bad baker that I was scared to try that on my own when I was baking last week...

doggybloggy said...

Dont think I dont see what you are doing ....coming back from Paris all je ne sais quoi -

Anonymous said...

Stacey: what kind of chips do you use? they are so cute and square :)

The Food Hunter said...

I like the changes you made to this. Looks yummy!

Anonymous said...

OMG I made this cake and it is killer. I brought it to a friend's house and they devoured it.

It's a keeper!

freefun0616 said...
This comment has been removed by a blog administrator.
Dee said...

I found this recipe from a "chocolate chip yogurt cake" Google search, and glad I did. I'm too lazy to separate the eggs, and I didn't add in the extra sugar/cinnamon topping, but it turned beautifully! Even posted about it today.

Thanks a bunch, and can we trade lives just for a little bit? You can move to AK while I enjoy NYC for a bit? We're traveling down in April to visit my step-daughter and then will check out Ithaca for a possible retirement location. Can't wait!

Anonymous said...

it looks so good ;)
love kat s.