Sometimes a dessert needs no intro, no adjectives to describe it and no fancy flourishes to tempt you. Sometimes all you need to know is that chocolate, cinnamon, sugar and butter all come together to form something great. A light, moist and irresistible coffee cake no less. A cake that begs for an indulgent afternoon filled with gossiping girlfriends and steaming cups of coffee (with perhaps a splash of Baileys cream) to go along with it. So, what are you waiting for? Run, don’t walk to your nearest oven.
Coffee cake has always been a favorite of mine. It’s dense, moist and infinitely adaptable. This particular recipe has a slight twist, beaten egg whites are folded into the batter prior to baking. While I normally shy away from beaten egg whites in my cake, I was curious as to how this would impact what is normally a very dense type of cake. As one might guess, this addition creates a much lighter coffee cake then one is typically used to. Now, this was only one of two pans of this stuff, so I recommend halving the below recipe. Would you also please come over and take some off my hands? I find there is no greater travesty then having to throw away leftovers of my creations, and I’m sad to say the post-man and I are still in the initial bonding phase of our relationship.
Recipe from Smitten Kitchen. I used this brand of chocolate chips. Makes a huge difference.
1/2 cup unsalted butter (1 stick, 4 ounces or 113 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 (375 grams) all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon table salt
Filling and Topping
2 cups or 12 ounces semi- or bittersweet chocolate chips or coarsely chopped chocolate bars
1/2 cup (100 grams) granulated sugar
1 teaspoon cinnamon
Preheat oven to 350 fahrenheit
Butter a 9-x-13-inch baking pan. If halving, butter a 8-x-8-inch baking pan. If not nonstick coated, cover the bottom with a rectangle of parchment paper. Set pan aside.
In a large bowl, cream butter and 1 1/2 cups sugar. Beat in egg yolks and vanilla. Sift flour, baking soda, baking powder and salt together into a separate bowl. 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. In a medium bowl, beat eggs whites until stiff, then fold into batter.
In a small dish, whisk together sugar and cinnamon for filling and topping.
Spread half the cake batter in the bottom of prepared pan. Sprinkle with half of cinnamon-sugar mixture and 1 cup of chocolate chips. Dollop remaining cake batter over filling in spoonfuls. Use a spatula to spread it over the filling and smooth the top.
Sprinkle batter with remaining cinnamon-sugar and remaining chocolate chips. With the palm of your hand, gently press the chocolate chips a bit into the batter. No need to submerge them, you just want to make sure they adhere bit.
Bake for 40 to 50 minutes, rotating halfway through, until a tester inserted into the center of the cake comes out clean.