Sour Cream Coffee Cake with Chocolate Chips!


Just sharing another craving of mine:) …..Hope you enjoy it as much as I am!

Chocolate Chip Sour Cream Coffee Cake

Recipe from Smitten Kitchen

1/2 cup unsalted butter ( I used Earth Balance Margarine) at room temperature
1 1/2 cups granulated sugar (I used a little less)
3 large eggs, separated
1 1/2 teaspoons vanilla extract
2 cups sour cream (I used Tofutti Sour cream)
3 cups 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 granulated sugar
1 teaspoon cinnamon

Preheat oven to 350°F .  Butter a 9-x-13-inch baking pan. (I use parchment paper to line pan instead). 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 rubber or offset spatula to gently 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, ever-so-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. (I check my cakes 5 – 8 minutes earlier than suggested and this cake was ready at 35 minutes.)

I also decided to only make half the pan with the chocolate chips and the other half remained as a plain coffee cake with just the cinnamon and sugar. It is a delicious and simple cake to enjoy for shabbos or any occasion….or no occasion at all:)

Enjoy and Good Shabbos!

3 Responses

  1. Hi Chana,
    DId you have the baby yet? Can’t believe your posting with all you are dealing with now. Cake looks great but I have got to cut the calories. lol Read on your Chabad web site that you and your husband were raised non observant. would love to hear more of your stories. Wish we were closer in Ca.

    Take care
    Staci Newman

    1. Nope not yet:)
      They say there are no calories on Shabbos:)
      Looking forward to being in touch!
      Maybe once we get back to normal you could join us for a Friday night shabbos dinner and we can share our story with you!

      1. Sounds great! We can give it a few months after you have the baby. Thanks for the tip. I will only bake Friday morning and afternoons! I have a terrific mandelbrot recipe that is really perfect biscotti and it’s kosher. I bake them for my husband (yeah right) and eat way too many.

        Take care and enjoy that baby whenever he or she decides to make a debut!


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