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Chocolate Chip Coffee Cake

January 30, 2011

Apologies for the lack of tasty confections up on the blog, life gets in the way sometimes, but tonight a new twist on an old favorite out of the Taste of Oregon Cookbook  for a special brunch outing today.

Chocolate Chip Coffee Cake

1/2 cup butter, at room temp
1 cup sugar
2 eggs
1 teaspoon vanilla
2 cups flour, we use whole wheat instead of all-purpose, tastes just the same, but makes you feel saintly.
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sour cream, we used plain greek yogurt since we had some in the house and same result!
Topping:
1/4 cup brown sugar
1/4 cup sugar
2 teaspoons cinnamon
1 cup mini chocolate chips

 

1. Cream the butter and the sugar together in a bowl.

2. Add the eggs and vanilla, and beat on high until creamy and smooth.

3. Meanwhile in another bowl, mix together the flour, baking soda, baking powder, and salt together in another bowl.

4. Add half the dry mixture to the butter/egg mixture and beat to combine. I used my super awesome new kitchen aid funnely attachment thing so I don’t dump half the flour on the counter instead of the bowl 🙂 Thanks Grill Boy.

5. Measure out 1 cup of sour cream or plain greek yogurt, they both taste the same in the cake.I used some light chobani leftover from another batch of Chicken Curry we had the other night.

6. Add the rest of the dry mix and mix well until combined.

7. Fold in the chocolate chips.

8. Mix up the topping mixture, sugar, brown sugar and cinnamon.

8. Put half the batter into a greased 9×9 pan and sprinkle with half of the topping mixture.

9. Spread the rest of the batter on top and sprinkle with the remainder of the topping.

10. Bake at 350 degrees for about 40-50 minutes or until a toothpick comes out clean. Don’t be fooled by the crispiness on top, the middle takes awhile to cook!

And enjoy, warm, cold, for breakfast, brunch, elevensies, snack time, you name it.

 

 

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