It is time for another round of Secret Recipe Club recipes. I love doing this every month, because it introduces me to blogs that I wouldn't otherwise see. This month I was lucky enough to be assigned to Fantastical Sharing of Recipes written by Sarah. What I love about this blog is that Sarah has a similar take on food as me. She tries to cook at home and not from packaged meals, but she also cooks what her family loves. Not everything is the healthiest but she is always trying new recipes and sharing them with her family.
As I started going through her recipes, I found many that I wanted to make. Her one pot spaghetti looks awesome, and has been pinned for future reference. I almost went for the cheddar baked potato soup, but the weather here is just too warm for that. So, finally, I settled on this chocolate chip coffee cake. I love coffee cakes, and Sarah says "adores," it and it is super easy to make. I didn't feel the need to make any changes to this recipe. I left it just as Sarah did. It was light, with just the right amount of chocolate and cinnamon in every bite. ENJOY!
Chocolate Chip Coffee Cake
2 cups flour
1 1/2 teaspoons baking powders
1 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup butter at room temperature
2 large eggs
1 cup sour cream
1 teaspoon vanilla
1 cup chocolate chips
Cinnamon Sugar Filling/Topping:
Combine in a small bowl and set aside
1/4 cup granulated sugar
3 tablespoons brown sugar
1 1/2 teaspoons cinnamon
Greas an 8 inch square pan and preheat your oven to 350 F
In a bowl, whisk together the dry ingredients.
In your stand mixer, cream the butter and sugar until it is light and fluffy. Add the eggs one at a time and continue mixing until the mixture is smooth. Add the sour cream, and vanilla.
Add the flour mixture and mix until just combined.
Spoon half the batter into your prepared pan. Sprinkle with half the cinnamon sugar mixture and half the chocolate chips. Spoon the rest of the batter into the pan and top it with the remainder of chocolate chips and cinnamon mixture.
Bake for 40 minutes and cool to room temperature.