Chocolate Chip Sour Cream Coffee Cake

Chocolate Chip Sour Cream Coffee Cake

I made this coffee cake for the first Friday of my first week of work.  As the newbie, I will admit that my intention was to lure people to my desk so I could meet more people.  It worked to some degree, though I soon learned that many people at work are quite disciplined about eating healthy.  I did meet a few new faces but at the end of the day I was still left with a third of a pan of coffee cake.

Chocolate Chip Coffee Cake

I cut the sugar from the original recipe and I'm glad that I did since I still found it a little sweet for my liking, though it does pair well with a cup of coffee. The top crust had a fragile, sugary crunch where the batter had caramelized but you can still spot the sprinkling of sugar granules that I could have done without.  I might have also thought it was too sweet since this was the first time I used Kirkland Semisweet Chocolate Chips (surprisingly, I just bought this for the first time) I usually use Trader Joe's Dark Chocolate Pound Plus bar since I like my chocolate dark.  After falling in love with dark chocolate for so long, it's hard to go back to semisweet and milk chocolate!  Give this dessert-for-breakfast a try - I'll admit that I wasn't that bummed that I had a third of the pan left and it sure didn't last long at home.

Chocolate Chip Sour Cream Coffee Cake
Adapted from Smitten Kitchen

Cake:
1/2 cup unsalted butter (1 stick) at room temperature
1 cups (200 grams) granulated sugar
3 large eggs, separated
1 1/2 tsp vanilla extract
2 cups (16 ounces) sour cream
3 cups (375 grams) all-purpose flour
1 tsp baking powder
1 1/2 tsp baking soda
3/4 tsp salt

Filling and Topping:
2 cups or 12 ounces semi- or bittersweet chocolate chips or coarsely chopped chocolate bars
1/4 cup (50 grams) granulated sugar
1 tsp cinnamon

1/8 tsp nutmeg

1. Preheat oven to 350F. Butter and lightly flour a 9x13 baking pan or glass Pyrex pan. 
2. In a small bowl, whisk together sugar and cinnamon for filling and topping.
3. In a medium bowl, sift flour, baking soda, baking powder and salt together.  
4. In a large bowl, cream butter and 1 cup sugar. Beat in egg yolks and vanilla. 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.  
5. In a separate bowl, beat eggs whites until stiff and then fold into batter.
6. Spread half the cake batter in the bottom of prepared pan. Sprinkle with half of the cinnamon-sugar mixture and 1 cup of chocolate chips. Spoon remaining cake batter over the filling in the pan. Use an offset spatula to gently spread batter evenly over the filling and smooth the top. Sprinkle with remaining cinnamon-sugar mixture and chocolate chips.  Using your palm, gently press the chocolate chips into the batter a bit to make sure they stick. 
7. Bake for 45 to 50 minutes, rotating halfway through, until a tester inserted into the center of the cake comes out clean.
8. Let cool, slice, and enjoy!

Strawberry Summer Cake

Strawberry Summer Cake

Inspired by another baker friend, I bookmarked this strawberry cake recipe to try out since strawberries were on sale recently.  I'm usually not a fan of baking cakes, particularly because it's hard to taste test a cake before serving it to others.  Previous times I've shown up somewhere bearing cake with a missing piece, or I just give the disclaimer that I hoped it turned out okay since I didn't get to taste it yet.  I guess a good comfort level among friends doesn't hurt.  Thankfully, everyone liked this cake and agreed that it was a great recipe - flavorful yet not too sweet, with a texture more dense and crumbly than a regular yellow cake.  I added lemon zest to the batter and I think it added a nice touch.

Chocolate Depression cake - eggless and butterless

 My friend's daughter turned 1-year old last week and I was asked to bake her (and the adults) a cake.  As with many youngsters, she's developed an egg and dairy allergy that I desperately hope she'll grow out of one day lest she miss out on so many tasty treats.  After browsing for an allergy-accommodating recipe, I learned that eggless and butterless cakes were quite popular during the Depression and wartime.  Back then, eggs, butter and other common staples were rationed and difficult to get a hold of.  As a result, this recipe arose where oil replaced the fat from butter and the combination of vinegar and baking soda replicated the rising effects of eggs.  The cake turned out great - fluffy, extremely moist, and full of chocolate goodness without being too sweet.  Everyone loved the cake and was surprised to hear it had no eggs or butter.  The cocoa powder is the driving flavor factor so be sure to use one that you like.   

Chocolate Depression Cake
Makes one 9x13 cake

3 cups all-purpose flour
2 cups white sugar
1 teaspoon salt
2 teaspoons baking soda
1/2 cup cocoa power
2/3 cup vegetable oil
2 tablespoons white vinegar
2 cups water

1. Preheat oven to 350F and lightly grease a 9x13 baking pan with oil.
2. In a large bowl, mix all the dry ingredients thoroughly. 
3. Create a small well in the dry ingredients.  Add all the wet ingredients into the well and stir until well combined.
4. Pour batter into the prepared 9x13 pan.  Bake for 35-40 minutes or until a toothpick inserted into the middle of the cake comes out clean.  Cool completely.
5. Top with powdered sugar or frosting as you please.