I wrote this a while ago and just getting around to posting.

I made this one Sunday for our BFG (Bible Fellowship Group) at church. I’m always looking for new recipes to try out. My husband isn’t a chocolate fan in the morning so I couldn’t make it for us. They (the famous people in the cooking world) say not to try new recipes on people, but I never listen. If it sounds good to me then I go ahead and use my friends as taste testers. I made this Chocolate Chip Coffee Cake from Two Peas & Their Pod.

The result from my friends in our BFG was defiantly good because there was only one small piece left. I was surprised that it was all gone!! First I didn’t know if anyone likes chocolate in the morning, but apparently so! I would suggest using mini chocolate chips. If you look close in the picture above my chocolate chips that I put in the middle fell to the bottom. Maria’s picture from Two Peas & Their Pod shows the chips in the center. Even though my chips wasn’t in the middle, this cake is still really good.

Try it sometime when your feeling in the mood for chocolate in the morning.

Chocolate Chip Coffee Cake

Recipe Adapted By: Two Peas & Their Pod

Yield: 9-12 pieces of cake   Cook Time: 40 minutes

Ingredients:

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup butter, at room temperature
2 large eggs
1 cup sour cream
1 teaspoon vanilla extract
3/4 cup mini chocolate chips

Cinnamon Sugar Topping/Filling:
1/4 cup granulated sugar
3 tablespoons brown sugar
1 1/2 teaspoons cinnamon

Directions:

Preheat the oven to 350°. Grease an 8-inch square baking pan and set aside.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Using an electric mixer, cream together the butter and 1 cup sugar until fluffy, about 5 minutes. Add in the eggs, one at a time, beat until smooth. Beat in the sour cream and vanilla extract. Mix until well combined.

Slowly add in the dry ingredients. Mix until just combined. In a small bowl, make the cinnamon sugar topping/filling. Stir together sugar, brown sugar, and cinnamon. Pour half the batter into the prepared cake pan and sprinkle with half the cinnamon-sugar and half the chocolate chips. Spoon the remaining batter over the filling, spreading gently. Sprinkle with the remaining cinnamon-sugar and chocolate chips.

Bake until golden and a toothpick inserted in the center comes out clean, about 40 minutes. Cool to room temperature and serve.

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