Kick-Ass Chocolate Chip Coffee Cake

My friend Madeline is alot like the celebrity chef she writes about … neither of them bake. So when Madeline e-mailed me last week to tell me about a “kick-ass” Chocolate Chip Coffee Cake she made, I had to pay attention. After recovering from the shock of Madeline actually baking, it all made sense. The recipe came from the most recent issue of Rachael Ray’s magazine, Every Day with Rachael Ray.

I had two catering jobs last week, and coffee cake is an ideal item for the breakfast tray, so I figured I’d give it a whirl. The recipe was a snap to make, and produces a very dense, moist, flavorful coffee cake with just the right hint of sweetness. Now, full disclosure, I’m not a huge coffee cake fan to begin with, so I’m not the best person to determine if it was, in fact, kick-ass or not, but it was tasty and the client was happy, so that’s enough for me.

A year ago today…can never have enough pink in your life.
Two years ago today…a delicious Mexican-themed Supper Club.

Janet’s Chocolate Chip Coffee Cake (forever known now as Kick-Ass Chocolate Chip Coffee Cake)
Recipe courtesy of Every Day with Rachael Ray

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
2 large eggs, at room temperature
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. 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, 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, 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. (Cate’s Note: Mine, surprisingly, took more like 50 minutes)

PRINT