Chocolate Chip Sour Cream Coffee Cake
Coffee cake....do you ever wonder if there is coffee in this one?? Not a drop. This is so delicious!! Enjoy!
PS-I did not put the topping on the cake but you surely can.
1/2 cup unsalted butter - at room temperature
1 1/2 cups granulated sugar
3 large eggs, separated
1 1/2 teaspoons vanilla extract
2 cups sour cream
3 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon fine sea salt - or table salt
2 cups (or 12 oz) Semi- or bittersweet chocolate chips
1/2 cup granulated sugar
1 teaspoon ground cinnamon
FILLING & TOPPING
Heat oven to 350 degrees F. Butter a 9 x 13 inch baking pan and line the bottom with parchment paper.
In a large bowl, cream butter and 1 1/2 cups granulated sugar. Beat in egg yolks and vanilla. Whisk flour, baking soda, baking powder, and salt together into a separate bowl. 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. In a medium bowl with clean beaters, beat egg whites until stiff, then fold gently into batter.
In a small dish, combine the cinnamon and remaining 1/2 cup granulated sugar for filling and topping.
Spread half the cake batter in the bottom of prepared pan and spread smooth. Sprinkle with half of cinnamon-sugar mixture and 1 cup of chocolate chips. Dollop remaining cake batter over filling in spoonful's. Use a rubber or offset spatula to gently spread it over the filling and smooth the top. Sprinkle batter with remaining cinnamon-sugar and remaining chocolate chips.
Bake for 40-50 minutes, rotating halfway through, until a tester inserted into the center of the cake comes out clean. Let cool in pan.
I do *not* cover this when storing it (at room temperature) because I don't want to lose the crackly top.