Monday, May 17, 2010

Cinnamon Chocolate Chip Sour Cream Cake

Yum! This was great!  I really had no reason to make this other than the fact that I was bored and I felt like cooking up a storm tonight since the house was so quiet.  As I was mixing all of the ingredients and I began to add the sour cream, I began to have second thoughts.  The recipe used the ENTIRE tub of sour cream and it looked like a gloppy mess as I stirred the batter in the mixing bowl.  However, once I layered the cake with the sugar/cinnamon combo and it came out of the oven, I would never have known there was sour cream in if I didn't know about it.  This cake was so wonderful and the bits of cinnamon and the cinnamon crust balanced all of the tastes together perfectly.

Source:  Smitten Kitchen


1 stick unsalted butter at room temperature
1 1/2 cups sugar
3 eggs, separated
1 1/2 teaspoons vanilla extract
16 ounces sour cream
3 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons baking soda
12 ounces chocolate chips
1/2 cup sugar
1 teaspoon cinnamon


Preheat oven to 350°F.

In a large bowl, cream butter and 1 1/2 cups sugar, then mix in the egg yolks and vanilla. Sift flour, baking soda and baking powder together into a separate bowl. Alternately add sour cream and then dry ingredients into butter mixture. Beat eggs whites until stiff, then fold into batter. Mix last 1/2 cup sugar and cinnamon together in a separate, small dish.

In a greased 9″x13″ pan, pour in half of the cake batter. Sprinkle the top with half of the cinnamon-sugar mixture and half of the chocolate chips. Pour remaining batter on top, sprinkling the top with the remaining cinnamon-sugar and chocolate chips. Bake for 40 to 50 minutes, or until a tester comes out clean.

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