(picture courtesy of Mommy's blog)I found this recipe over at Mommy's Kitchen blog (found under favorite blogs), who found it in an old Rachel Ray cookbook and given by a woman named Janet (a longer history of the coffee cake can be found on the Mommy's Kitchen blog). I decided to bake it up for my boys this morning and "Yummo!" as Rachel Ray would say. Even my Husband who isn't the biggest chocolate fan in the world likes this recipe!
Janet's Chocolate Chip Coffee Cake
2 - cups all purpose flour
1 1/2 tsp baking powder
1 - tsp baking soda
1/2 tsp salt
1 1/4 cups sugar
1 - tsp cinnamon
1 - stick unsalted butter, room temperature
2 large eggs, room temperature
1 - cup sour cream
1 - tsp vanilla extract
1 - cup chocolate chips
Preheat oven to 350 Grease a 8 inch square baking pan. If you feel like there is to much batter you can use a bigger baking pan. In a medium bowl mix together the flour, baking powder, soda and salt. In a small bowl combine 1/4 cup sugar and 1 tsp cinnamon set aside. Using a electric mix beat together the remaining 1 cup sugar and butter until fluffy. Beat in the eggs one at a time, then beat in the sour cream and vanilla. Fold in the flour mixture in two parts until just combined.Pour half the batter into the cake pan and sprinkle with half of the cinnamon sugar mixture and half of the chocolate chips. Spoon the remaining batter as evenly as possible over the filling. Spread gently and evenly. Sprinkle with the remaining cinnamon mixture and chocolate chips. Bake until golden brown and a toothpick inserted comes out clean 30 - 35 minutes. Baking time varies when using a 8 x 8 inch baking pan sometimes the middle can take a bit longer to bake.
My take: I found I actually had to bake it for 45 minutes to get the middle cooked.
Possible additions: I'm thinking it would be great with 1/2 c. chocolate chips and 1/2 c. butterscotch chips. I'll have to try that next time!
