Tuesday, May 01, 2012

Chocolate Chip Coffee Cake

I absolutely adore this recipe! I've started to make cake-y type, perfect with coffee breakfast recipes on Sunday mornings. This is by far the easiest and best coffee cake recipe I've made to date. I know not everyone loves sour cream, but I promise baking with it makes for a incredibly moist, rich recipe. Think cream cheese, but without the "thickness" and "weight".


This recipe comes from Two Peas & Their Pod. Maria and Josh are the faces behind this wonderful blog. It's one of the first few I started to follow back when I started my blog. Most of the recipes I've saved from their blog are sweets - they are always posting the very best sweets: Andes Mint Brownies, Peanut Butter Snickers Cookies, Raspberry Truffle Brownies, Twix Caramel Brownies, and Chocolate Chip Cookie Milkshakes. Just to name a few! :) One of my favorite parts about Two Peas is at the bottom of each recipe post, there is a list of other recipes that are similar to the one you are looking at. Some may be from Two Peas, but the majority send you to other blogs. I really appreciate the community that Maria and Josh promote!

(Print)
What you need:
  • 2 cups all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup granulated sugar
  • 1/2 cup butter, at room temp
  • 2 large eggs
  • 1 cup sour cream
  • 1 tsp. vanilla extract
  • 1 cup chocolate chips
Cinnamon Sugar Filling/Topping:
  • 1/4 cup granulated sugar
  • 3 tbsp. brown sugar
  • 1 1/2 tsp. cinnamon
Directions:
Whisk together flour, baking powder, baking soda, and salt.
In a stand mixer, cream butter and sugar together until fluffy.

Add eggs, one at a time, and continue beating until smooth.
Add sour cream and vanilla, beat until combined.
Add the flour mixture and mix until combined.

In a small bowl, combine filling/topping ingredients.

Pour half the batter into a greased 8-inch square pan. 
Sprinkle with half the filling mixture and half the chocolate chips.

Add the other half the batter and gently spread. 
Sprinkle remaining filling/topping mixture and remaining chocolate chips.

Bake in a preheated 350* oven for 40 minutes. Cool to room temperature before serving.



These were recreated by A Cook's Quest for February 2013 SRC {here}

5 comments :

allisamazing said...

This looks deliciious. Can't wait to try it. I am pinning it to my "Recipes to Try" board :)

Winnie said...

It looks great!
I might make it for this weekend
Thanks for sharing

Lisa @ Flour Me With Love said...

This looks delicious. Thanks so much for sharing at Mix it up Monday :)

Dorothy @ Crazy for Crust said...

What an awesome coffee cake! I love the chocolate chips in it. Yum!

Glan Deas said...

when the pictures also look so tasty then it just makes me to try and fingers crossed for it to be as yummy as in the pictures.
Glan Deas
Kopi Luwak