Daylight savings is ridiculous, but I don’t mind the extra hour of sleep. I’d give it up if it meant it wouldn’t start getting dark at 2:00 soon though. Now that the SoCal weather is finally starting to feel like fall (at least our definition of fall), it was a perfect weekend to pretend I didn’t sleep through my extra hour and be somewhat productive. I gardened, I ran errands, I cleaned the kitchen – twice. I was generally disgustingly domestic. I’ve been thinking about making this cake since I read the recipe, so my self-imposed Donna Reed day seemed like a good time to whip it up. It makes a whole lot of cake, though, so my co-workers will be having it for breakfast.
This resembled cookie dough more than cake batter. All the better for eating raw with a a spoon.
All that white stuff on top? I put too much of the cinnamon-sugar mixture on top and not enough in the middle. Still tasted great, but it didn’t make the sugary crust it should have.
No disrespect to Smittenkitchen.com, I LOVE that site, but when I make this again (there is no if, it will happen), I think I’ll add some more cinnamon and maybe some nutmeg just to give it a little more spice. Or you can, and let me know how it comes out!
P.S. I haven’t overlooked Jackie P.’s comment about posting some healthy recipes…stay tuned, I’ll be healthier tomorrow.
Cinnamon chocolate chip sour cream cake
1 stick unsalted butter (4 ounces or 8 tablespoons) at room temperature
1 1/2 cups sugar
3 eggs, separated
1 1/2 teaspoons vanilla extract
16 ounces sour cream (I used lowfat – NOT fat free)
3 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons baking soda
12 ounces chocolate chips (I didn’t weigh…2 handfuls about did it for me)
1/2 cup sugar
1 teaspoon cinnamon
Preheat oven to 350°F.
In a large bowl, cream butter and 1 1/2 cups sugar, then mix in the egg yolks and vanilla. Sift flour, baking soda and baking powder together into a separate bowl. Alternately add sour cream and then dry ingredients into butter mixture. Beat eggs whites until stiff, then fold into batter. Mix last 1/2 cup sugar and cinnamon together in a separate, small dish.
In a greased 9″x13″ pan, pour in half of the cake batter. Sprinkle the top with half of the cinnamon-sugar mixture and half of the chocolate chips. Pour remaining batter on top, sprinkling the top with the remaining cinnamon-sugar and chocolate chips.
Bake for 40 to 50 minutes, or until a tester comes out clean. Mine took at least 50.