
As you can tell from the picture, I did it! I was so proud of myself and I think my family was a little dumbstruck. I actually had to wake up early in the morning to make this, which was a feat in itself. However, it wouldn't have turned out as well as it did if my Mother-in-Law hadn't kindly helped me figure out when it was done.
This is perfect for any brunch and the leftovers will make you a star in your office. As I told Cate, this was kick-ass coffee cake. If someone could convince me that baking is usually this easy, I might be able to try it again. I just have one question - did everyone but me know that coffee cake has sour cream in it?
Here's the recipe with my comments in brackets:
Janet's Chocolate Chip Coffee Cake
Amy Lynch
From Every Day with Rachael Ray
May 2007
MAKES EIGHT SERVINGS
Prep Time: 15 min
Cook Time: 30 min
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups sugar
1 teaspoon cinnamon
1 stick (4 ounces) unsalted butter, at room temperature [Rookie move - I forgot to leave it out to get to room temperature, so I warmed it up a little in the mic.]
2 large eggs, at room temperature [I just made my husband hold the eggs - they warmed right up!]
1 cup sour cream
1 teaspoon pure vanilla extract
1 cup chocolate chips (about 6 ounces)
1. Preheat the oven to 350°. Grease an 8-inch square baking pan. [I used Pam, was that the right thing to do?] In a medium bowl, mix together the flour, baking powder, baking soda and salt. In a small bowl, combine 1/4 cup sugar and the cinnamon.
2. Using an electric mixer [I used my hand mixer and it worked just fine], beat together the butter and remaining 1 cup sugar until fluffy, about 5 minutes. Beat in the eggs, 1 at a time, then beat in the sour cream and vanilla. Fold in the flour mixture, in 2 parts [I was so stressed out about putting exactly half in, it was so sad], until just combined. Pour half the batter into the cake pan and sprinkle with half the cinnamon-sugar and half the chocolate chips. Spoon the remaining batter as evenly as possible over the filling, spreading gently. Sprinkle with the remaining cinnamon-sugar and chocolate chips.
3. Bake until golden and a toothpick inserted in the center comes out clean, 30 to 35 minutes [or until your Mother-in-Law says its done].
I think it's nice your hubby is so warm. As for the cooking spray...I think RR would approve...more figure-friendly, she would call it.
ReplyDeleteHe's a very good sous chef for that reason.
ReplyDeleteYup, that one is a good recipe!
ReplyDeleteLooks great! Congrats on trying something new.
ReplyDeleteIt was definitely out of my comfort zone, so I was proud of myself.
ReplyDeleteHow did I miss this one?! Looks delicious. I think chocolate chips could really be placed in anything and I'd eat it.
ReplyDeleteVery good point, Erin. There are so many gems in her magazine! When do the Roundup I always wonder how I missed things.
ReplyDeleteooh! these look awesome! i somehow looked over these in that issue.
ReplyDeleteHey Madeline - do you think this would still be good for a Wednesday night dessert if I made it on Tuesday night?
ReplyDeleteFaith - absolutely. I can tell you from personal experience that they are good for at least a couple days, especially if you seal them up well. ;)
ReplyDelete