Chocolate Chip Sour Cream Coffee Cake
Jul 8, 2021 0:55:44 GMT -5
Post by PurplePuppy on Jul 8, 2021 0:55:44 GMT -5
CHOCOLATE CHIP SOUR CREAM COFFEE CAKE
PREP TIME
20 minutes
COOK TIME
45 minutes
TOTAL TIME
1 hour 5 minutes
INGREDIENTS
2 cup All-Purpose Flour
1 ½ tsp Baking Powder
1 tsp Baking Soda
½ cup Unsalted Butter, room temperature
½ cup Granulated Sugar
2 Large Eggs, room temperature
8 oz Sour Cream, can use plain or vanilla greek yogurt as a substitute
1 tsp Vanilla Extract
8 oz Milk Chocolate Chips, plus extra for topping
4 tsp Cinnamon Sugar, divided, 2 tsp. for bottom layer, and 2 tsp. for the top
INSTRUCTIONS
Adjust the oven rack to the 2nd level position (just above center) and preheat oven to 350ºF. Then generously coat a 9 inch square baking pan with a flour-based baking spray.
In a medium-size bowl, whisk together the all-purpose flour, baking powder, and baking soda. Set aside.
Using your hand mixer or stand mixer fitted with a paddle attachment beat the unsalted butter on medium-high speed until creamy.
Add in the granulated sugar, eggs, and vanilla extract.
Switching the mixer speed to low, alternatively add in the whisked dry ingredients and sour cream. Repeat until well blended. Scrape down the sides of the bowl, if necessary. The batter will be on the thicker side and sticky.
Using a spatula, spread half of the batter into the pan, then top with the chocolate chips and cinnamon sugar.
With the remaining batter, spread over top of the chocolate chips and cinnamon sugar layer. Don't worry if it starts to mix in with the bottom layer or doesn't cover the entire top.
Place in the oven and bake for 32-35 minutes at 350ºF or until the coffee cake begins to pull away from the sides of the pan.
Once removed, cool slightly on a wire rack in the pan for about 10 minutes, then cut into squares.
link
PREP TIME
20 minutes
COOK TIME
45 minutes
TOTAL TIME
1 hour 5 minutes
INGREDIENTS
2 cup All-Purpose Flour
1 ½ tsp Baking Powder
1 tsp Baking Soda
½ cup Unsalted Butter, room temperature
½ cup Granulated Sugar
2 Large Eggs, room temperature
8 oz Sour Cream, can use plain or vanilla greek yogurt as a substitute
1 tsp Vanilla Extract
8 oz Milk Chocolate Chips, plus extra for topping
4 tsp Cinnamon Sugar, divided, 2 tsp. for bottom layer, and 2 tsp. for the top
INSTRUCTIONS
Adjust the oven rack to the 2nd level position (just above center) and preheat oven to 350ºF. Then generously coat a 9 inch square baking pan with a flour-based baking spray.
In a medium-size bowl, whisk together the all-purpose flour, baking powder, and baking soda. Set aside.
Using your hand mixer or stand mixer fitted with a paddle attachment beat the unsalted butter on medium-high speed until creamy.
Add in the granulated sugar, eggs, and vanilla extract.
Switching the mixer speed to low, alternatively add in the whisked dry ingredients and sour cream. Repeat until well blended. Scrape down the sides of the bowl, if necessary. The batter will be on the thicker side and sticky.
Using a spatula, spread half of the batter into the pan, then top with the chocolate chips and cinnamon sugar.
With the remaining batter, spread over top of the chocolate chips and cinnamon sugar layer. Don't worry if it starts to mix in with the bottom layer or doesn't cover the entire top.
Place in the oven and bake for 32-35 minutes at 350ºF or until the coffee cake begins to pull away from the sides of the pan.
Once removed, cool slightly on a wire rack in the pan for about 10 minutes, then cut into squares.
link
