Coffee cake. On a Sunday morning. With coffee, no less…
And to quote Ina Garten, “How bad could that be?” It wasn’t bad at all, because if the truth be told, it was delicious! This is one of those recipes that I will make again and again, as the cake was tender, the splotches of chocolate/cinnamon were heavenly, and I enjoyed it so much that I am seriously looking forward to a piece tomorrow morning, with my coffee (no pun intended), before I take the posse to school. You know Sabrina will be a senior this year, right?
Starting her last year of high school. Last year. Of high school. Did I mention it’s her last year?
Heirloom Bakery Coffee Cake – adapted from L.A. Times
1/2 cup brown sugar
3 tbs. all purpose flour
1 tbs. cocoa powder
1 tsp cinnamon
1/2 cup chocolate chips
1/4 cup (1/2 stick) butter, melted and cooled
In a large bowl, stir all the ingredients together. Set aside.
1/2 cup (1 stick) butter
1 cup granulated sugar
2 eggs, room temperature
1 cup sour cream
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking soda
Preheat oven to 350 degrees. Prep a 9-inch square pan by butter and flouring and/or line it with parchment paper.
In a medium bowl, sift together the flour and baking soda. Set aside.
Using a mixer with paddle attachment, cream together the butter and sugar until light and fluffy, about 3 to 5 minutes. Add eggs, one at a time, and beat until fully incorporated. Add the sour cream and vanilla, and blend together. Fold the dry ingredients into the batter.
Spoon half the batter into the 9-inch square baking pan and smooth out with an offset spatula. Top with half the topping. Add the remaining batter and smooth out. Finally, top with the remaining topping.
Bake until golden and a toothpick comes out clean, about 40-50 minutes.