Yesterday was a super-delicious day – starting with a trip to what I thought would be an Apple Orchard, but turned out to be some mega farm with gazillions of rows of fruits. The best part of course was their apple cider and apple cider donuts (but that will be another post). The evening consisted of celebrating a friend’s birthday, for which I decided to make a chocolate chip coffee cake with a taste of cinnamon. I got the recipe from Christina of Sweet Pea’s Kitchen – this is now her second recipe that I’ve tried out which has come out really well! I like this cake for many reasons – it has layers which always makes a cake look fancier, the smell of cinnamon baking in the oven is terrific, and its warm taste blends in perfectly with the coffee and the chocolate chips. In short, I think this is a great cake to be had slightly warm on a rainy evening!
For the Topping and Filling:
- 1/4 cup and 2 tablespoons sugar
- 4 1/2 teaspoons instant coffee granules
- 1 1/4 teaspoons ground cinnamon
For the Coffee Cake:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 3 tablespoons butter, softened
- 1/2 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 cup semi-sweet chocolate chips
- Preheat the oven to 350°. Grease an 8-inch square baking pan (I used butter) and set aside.
- To make the topping/filling: In a small bowl combine the sugar, coffee granules and cinnamon; set aside.
- To make the coffee cake: In a medium bowl, whisk together the flour, baking powder, baking soda and salt; set aside.
- In another bowl, beat butter and sugar until crumbly, about 2 minutes. Beat in egg and vanilla until combined. Gradually add the flour mixture alternately with sour cream, beginning and ending with flour mixture. (The batter will be thick)
- Spread half of the batter evenly into prepared baking pan and sprinkle with half the cinnamon-sugar topping and half the chocolate chips.
- Spoon the remaining batter in 8 dollops over the batter in the pan and spread gently. Sprinkle with the remaining cinnamon-sugar and chocolate chips.
- Bake 30-35 minutes or until a toothpick inserted in the center comes out clean.