3 hours ago
Saturday, September 26, 2009
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.