Tuesday, February 12, 2013

Coffee Cake with Mini Chocolate Chips


Nostalgia through food? Why not? Several years ago as a newcomer to Los Angeles, I attempted to recreate the community around food I became used on the east coast. I began making friends through my cooking, meeting new people to share in the eats as I baked my way to the relationships I have today. This particular Coffee Cake with Mini Chocolate Chips is how was introduced to one of my first group of friends, and quickly became the most requested dish. Vary it up by serving it in muffin tins, by adding crumble or fruit…or just stick with the chocolate chips. New and old friends alike continue to favor its flavor: within 8 hours of baking it this time around, all of its slices had been claimed!

Servings: ~20 slices
Prep Time: ~20 min

1 Cup Butter, Unsalted, room temperature
1 1/4 Cups Sugar, Granulated
1 Cup Sour Cream
2 Eggs 
1 Teaspoon Vanilla Extract
2 Cups Flour, All-Purpose
1 1/2 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1/4 Tespoon Salt
2/3 Cup Mini Chocolate Chips 

Preheat oven to 350 degrees.

Cream the butter with the sugar, sour cream, eggs, and vanilla extract. Slowly mix in flour, baking powder, baking soda, and salt until thoroughly integrated. Fold in the mini chocolate chips. 

Spoon cake batter into a greased and floured baking pan (bundt pan was used here) and spread evenly around the pan.

Bake uncovered for 40 minutes at 350 degrees until golden brown.  Cover with aluminum foil and bake at 325 degrees for 10 additional minutes or until an inserted knife comes out clean. Let cool for 10 minutes before loosening up the sides to place onto a serving dish. Oh, and be sure to save a few slices for yourself!!

Nutrition Info (1 Slice):
Calories 225, Total Fat: 12g, Sat. Fat: 7.3g, Cholesterol: 45.6mg, Sodium: 141.6mg, Carb: 27g, Fiber: 0.8g, Sugars: 16.9g, Protein: 2.9g

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