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.

Recipe from Two Peas & Their Pod

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