Cinnamon Chocolate Chip Sour Cream Cake! ooooooh yaaaaaaaaaaa. I saw this baby over at Joanne's Eats Well With Others and it not only impressed my mental senses but made my mouth water and instantly became a "need"....."must have"......"craving".
I knew I had to make it that night. And I did. I even stayed up late to make it. I didn't know we'd be going out to dinner that night. But I did know that I had to make this cake.
I'm not sure if it was the chocolate that seized my attention or the fact that it contained sour cream. Now I'm not some kind of sour cream crazed foodie. I like it just fine but no more than the average person. But there's something about baked goods with sour cream. An extra tang....deeper flavor.....and a super moistness that happens when it's added to a recipe. I don't know why. It just does. I think it's the 21st century version of the buttermilk reputation.
Anyways, regardless of why....I did. I made this baby and I'm proud of it. And let me tell you something....this is an awesome companion with your morning coffee.
1 stick of butter (the original said unsalted. I used regular) at room temp
1 1/2 cups sugar
3 egg yolks
3 egg whites
1 1/2 (or so...I always spill) vanilla extract
16 oz sour cream (I think it was suppose to be reduced fat but I forgot)
3 cups flour
1 tsp baking powder
1 1/2 tsp baking soda
1 bag of semi-sweet chocolate chips
1/2 cup sugar
1 teaspoon cinnamon
Preheat the oven to 350' F
Grease a 9x13" pan.
Cream the butter and sugar together, in a large bowl...add egg yolks and vanilla.
In another bowl, sift together the flour, baking soda and baking powder.
Then you will alternately add the sour cream and then the flour mix into the butter mixture.
Thats some thick batter we have goin on
In yet another bowl....beat the eggs whites until stuff
(if I didn't know any better, I'd say it was awfully cold outside. Oh wait....it was....at least for SoCal)
Fold the stiff egg whites into the thick batter.
Mix together your 1/2 cup sugar and 1 tsp. cinnamon
Pour Spread 1/2 of the batter into your prepared pan. Sprinkle the top with 1/2 of the cinnamon sugar and 1/2 of the chocolate chips....then carefully spoon and spread the remaining batter into your pan
Try not to get too many of the chocolate chips mixed into the batter
Sprinkle the remaining cinnamon sugar and chocolate chips over the top of your cake
Looks promising, doesn't it?
Bake for about 40 - 50 minutes, or until your inserted toothpick comes out clean
mmm....let it cool before you cut into it.
Meanwhile....look at this crust!!
The chocolate chips are soft and the cinnamon sugar encrusted top is nice and crumbly. And talk about moist? You've got that too! I took this to work (so I wouldn't eat it all. And yes, I left a few pieces at home for the girls)...and it was gone in no time.
Gotta love those quick disappearing desserts