Chocolate Chip Sour Cream Coffee Cake
The original recipe for the Chocolate Chip Sour Cream Coffee Cake was created by Smitten Kitchen. You can find her recipe here!
makes 24 servings | difficulty level: medium
Cake:
- 1/2 cup butter, room temperature
- 1 1/2 cups sugar
- 3 eggs, separated
- 1 1/2 tsp. vanilla
- 2 cups sour cream
- 3 cups flour
- 1 tsp. baking powder
- 1 1/2 tsp. baking soda
- 3/4 tsp. sea salt
Filling:
- 2 cups or 12 ounces semi- or bittersweet chocolate chips
- 1/2 cup (100 grams) granulated sugar
- 1 teaspoon ground cinnamon
- Preheat oven to 350°F and grease a 9"x13" baking pan, lining just the bottom with parchment paper.
- In a large bowl, cream butter and 1 1/2 cups granulated sugar. Beat in egg yolks and vanilla. Whisk flour, baking soda, baking powder and salt together into a separate bowl. Alternately mix in sour cream and then dry ingredients into butter mixture until both are used up and the batter is smooth and very thick. In a medium bowl with clean beaters, beat eggs whites until stiff, then fold gently into batter.
- In a small dish, combine the cinnamon and remaining 1/2 cup granulated sugar for filling and topping.
- Spread half the cake batter in the bottom of prepared pan and spread smooth. Sprinkle with half of cinnamon-sugar mixture and 1 cup of chocolate chips. Dollop remaining cake batter over filling in spoonfuls. Use a rubber or offset spatula to gently spread it over the filling and smooth the top. Sprinkle batter with remaining cinnamon-sugar and remaining chocolate chips.
Bake for 40 to 50 minutes, rotating halfway through, until a tester inserted into the center of the cake comes out clean. Let cool in pan.
