I first saw a picture of this coffee cake on an eGullet breakfast post. Shared by Deena of Mostly Foodstuffs. The picture of this cake was so appealing I knew that I would be baking it for breakfast one morning.
I found the recipe for the cake on Deena's Blog Mostly Foodstuffs.
This is my idea of what breakfast should be. The perfect accompaniment to a strong cup of French Press coffee.
It was a big hit with Moe as well.
Unlike most recipes, I did not make any adjustments.
Deena's version of this cake is perfect as is.
Cinnamon-Chocolate Chip Sour Cream Coffee Cake
Yields 1 9x13 cake
Source: (Deena) Mostly Food Stuffs
3 cups flour
1 teaspoon baking powder
1-1/2 teaspoons baking soda
1/2 teaspoon salt
1 stick (4 ounces) unsalted butter, softened to room temperature
1-1/2 cups sugar
3 eggs, separated
1-1/2 teaspoons vanilla extract
16 ounces sour cream
12 ounces chocolate chips (usually one package)
1/2 cup sugar mixed with 1 tsp cinnamon
Preheat your oven to 350 degrees, grease and flour a 9x13 cake pan.
Sift together the flour, baking powder and baking soda, and set aside. Whip the egg whites into stiff peaks, and set aside as well.
Cream together the butter and sugar until it's light and fluffy. Add the egg yolks and vanilla, and beat until well-incorporated. Gently mix half the sour cream into the batter, then half the flour mixture, then repeat with the remaining halves (being careful not to over-mix). Mix in about a third of the egg whites to lighten the mixture, then gently fold in the remainder, again being careful not to over-mix.
Pour half the batter into your prepared cake pan. Sprinkle on half the chocolate chips, and half the cinnamon-sugar mixture. Gently spread the remaining batter on top, and finish with the remaining chocolate chips and cinnamon-sugar. Bake until a tester comes out clean, ~40-50 minutes. Let cool slightly, then devour.