I wanted to take something in to work today for our monthly staff meeting and decided on a coffee cake. I didn't have all of the ingredients for any of the coffee cake recipes I had on hand, so ended up taking a part of a recipe and making a few substitutions and additions that I hoped would work. It ended up working out great - the streusel topping was perfect, and the cake was moist and delicious. I decided that chocolate chips really don't belong in a coffee cake. Although they tasted fine, good even, in the future I'll leave them out. Maybe blueberries next time?
Sour Cream Coffee Cake with (or without) Chocolate Chips
Batter:
1 stick (8 T) butter
1-1/2 cup sugar
2 eggs
3 cups flour
1 teas salt
4 teas baking powder
1 cup milk
1 cup sour cream
2 caps worth of vanilla
1 cup chocolate chips (optional)
Streusel Topping:
1/3 cup flour
4 teas cinnamon
2 cups brown sugar
1 stick (8 T) butter
Preheat your oven to 350 degrees. Spray your largest Pyrex or casserole dish with cooking spray or coat it with oil. My pan is 15 x 10, but anything close to that should work. You can also cut this recipe in half and use an 8 x 8 or 9 x 9 pan.
Cream the butter and sugar together. The butter does not have to be soft. Mine was straight from the fridge. Add in the eggs, one at a time. Add in the flour, salt, and baking powder, alternating with the milk and then the sour cream.. I sifted my dry ingredients together before adding them in, but you can probably get away without doing that. Add in the vanilla and then the chocolate chips.
Spread the batter into your prepared casserole dish.
Pulse all the streusel topping ingredients in a food processor until crumbly. Spread half over the batter and swirl it in with the tip of a knife. Then spread the remaining topping over the batter.
Bake at 350 degrees for 45 to 50 minutes, or until a toothpick comes out clean.
If you like nuts, spread a cup of chopped nuts over the streusel topping before baking or mix into the batter.
1 comment:
Yum, once again!
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