It's A Keeper: Chocolate Chip Coffee Cake

It would be an understatement to say I'm not much of a baker. In fact, I think the last time I baked was college (which is further away than I'd like to admit). But, I was hosting a family Sunday Brunch and decided it was time to challenge myself by making Janet's Chocolate Chip Coffee Cake from the May 2007 issue of Every Day with Rachael Ray. Plus, now that it's finally cooling down, you can actually use your oven without fear of heating up the whole house.

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

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].


  1. 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.

  2. He's a very good sous chef for that reason.

  3. Yup, that one is a good recipe!

  4. Looks great! Congrats on trying something new.

  5. It was definitely out of my comfort zone, so I was proud of myself.

  6. How did I miss this one?! Looks delicious. I think chocolate chips could really be placed in anything and I'd eat it.

  7. Very good point, Erin. There are so many gems in her magazine! When do the Roundup I always wonder how I missed things.

  8. ooh! these look awesome! i somehow looked over these in that issue.

  9. Hey Madeline - do you think this would still be good for a Wednesday night dessert if I made it on Tuesday night?

  10. Faith - 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. ;)


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