When I was about 12 years old, I had a baking event that is eternally etched in my memory. I was trying to remove a cake from a tube pan and most of the cake landed in a bowl of soapy water that was in the sink. I remember being devastated. I learned two important lessons that day - wait until an item in a tube pan is completely cool before trying to remove and don't EVER try and remove a cake from a pan while standing over a sink!!! I was so upset by that event, that it took me a very LONG time before I even wanted to attempt using a tube pan again (like a few decades). There is something "unique," though when you bake either a cake or coffeecake in a tube or "Bundt," pan. To me, it elevates your "bakery," to a whole different level! Yes, I could order one on-line, but how about making one?!?!?! From the outside, this coffeecake looks pretty good doesn't it?
You would never know in a million years, that inside the coffeecake, there are chocolate chips that have melted.
Oh, my. This coffeecake was out of this world - delicious! Dominic will pretty much eat anything that isn't nailed down these days - he is going through a HUGE growth spurt. Believe it or not, he won't eat anything with chocolate chips in it. When I handed him a piece of this coffeecake, he didn't even blink an eye and gobbled it down. He had no clue that his piece contained chocolate chips!!!! If you see Dominic, please don't tell him - it will be our little, "secret!" We moms always have a trick or two up our "sleeves." LOL.
Ingredients
1/2 cup unsalted butter, softened
1 cup white sugar
2 large eggs, beaten
2 cups white flour
1 cup sour cream
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 ½ teaspoons vanilla extract
1 cup semi-sweet chocolate chips
Topping:
1/2 cup white sugar
1 teaspoon cinnamon
2 tablespoons baking cocoa
Preheat oven to 350 degrees. Spray a 12-cup fluted tube or Bundt pan generously with non-stick spray. Set aside. In a large bowl, put the butter and white sugar and cream with an electric mixer or by hand with a large spoon until smooth. Add the eggs and mix well. Add the flour, sour cream, salt, baking powder, baking soda, cinnamon and vanilla extract. Mix by hand with a large spoon or with electric mixer until smooth. “Fold” in the semi-sweet chocolate chips until well incorporated with a large spoon. In a small bowl, put the white sugar, cinnamon and baking cocoa. With a small spoon, mix together. Set aside. Take half of the mixture in the large bowl and pour into the prepared pan. Spread evenly. Sprinkle half of the topping mixture on top followed by the rest of the mixture in the large bowl. Sprinkle the other half of the topping mixture evenly on top. Bake for 40-45 minutes or until a toothpick inserted in the coffeecake comes out clean. Remove from oven and let the coffeecake cool on a rack. When cool, turn pan over and remove gently. Place on a large plate. Keep covered at room temperature for up to three days. Makes 10-12 servings.
Topping:
1/2 cup white sugar
1 teaspoon cinnamon
2 tablespoons baking cocoa
Preheat oven to 350 degrees. Spray a 12-cup fluted tube or Bundt pan generously with non-stick spray. Set aside. In a large bowl, put the butter and white sugar and cream with an electric mixer or by hand with a large spoon until smooth. Add the eggs and mix well. Add the flour, sour cream, salt, baking powder, baking soda, cinnamon and vanilla extract. Mix by hand with a large spoon or with electric mixer until smooth. “Fold” in the semi-sweet chocolate chips until well incorporated with a large spoon. In a small bowl, put the white sugar, cinnamon and baking cocoa. With a small spoon, mix together. Set aside. Take half of the mixture in the large bowl and pour into the prepared pan. Spread evenly. Sprinkle half of the topping mixture on top followed by the rest of the mixture in the large bowl. Sprinkle the other half of the topping mixture evenly on top. Bake for 40-45 minutes or until a toothpick inserted in the coffeecake comes out clean. Remove from oven and let the coffeecake cool on a rack. When cool, turn pan over and remove gently. Place on a large plate. Keep covered at room temperature for up to three days. Makes 10-12 servings.
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