Chocolate Chip Sour Cream Coffee Cake
Total Time
1 hour
Rating
0 out of 5 stars
(0)
Ingredients
24 servings
- 1/2 cup unsalted butter (4 ounces or 115 grams) at room temperature
- 1 1/2 cups (300 grams) granulated sugar
- 3 large eggs, separated
- 1 1/2 teaspoons vanilla extract
- 2 cups (16 ounces) sour cream
- 3 cups (390 grams) all-purpose flour
- 1 teaspoon baking powder
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon fine sea or table salt
- 2 cups or 12 ounces semi- or bittersweet chocolate chips
- 1/2 cup (100 grams) granulated sugar
- 1 teaspoon ground cinnamon
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Preparation
Step 1
Heat oven to 350°F (175°C). Butter a 9-x-13-inch baking pan and line the bottom with parchment paper.
Step 2
In a large bowl, cream butter and 1 1/2 cups granulated sugar. Beat in egg yolks and vanilla.
Step 3
Whisk flour, baking soda, baking powder, and salt together into a separate bowl.
Step 4
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.
Step 5
In a medium bowl with clean beaters, beat egg whites until stiff, then fold gently into batter.
Step 6
In a small dish, combine the cinnamon and remaining 1/2 cup granulated sugar for filling and topping.
Step 7
Spread half the cake batter in the bottom of prepared pan and spread smooth.
Step 8
Sprinkle with half of the cinnamon-sugar mixture and 1 cup of chocolate chips.
Step 9
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.
Step 10
Sprinkle batter with remaining cinnamon-sugar and remaining chocolate chips.
Step 11
Bake for 40 to 50 minutes, rotating halfway through, until a tester inserted into the center of the cake comes out clean.
Step 12
Let cool in pan.
Step 13
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Chef's notes
There’s no coffee in this cake — by 'coffee cake,' we mean something you’d serve with afternoon coffee — just lots and lots of sour cream.
The recipe was updated with fresh photos in 2018, but the instructions remain true to the original family method.
When storing, do not cover the cake to maintain its crackly top.
