It’s a new year, a new decade, and I’m recommitted to being a new kind of blogger.
Well, I’ll at least commit to being a better blogger. I know I’ve lost readers, but hopefully some of them will come back and start baking some of this year’s featured recipes.
So I’m starting the year off with an easy, quick and delicious sweet treat. I’m all about easy and quick these days. Sweet Noah doesn’t allow his mom to get in the kitchen for long!
Cinnamon and chocolate are not often paired together, but I promise you it’s a winning combination in this recipe (and in hot chocolate too!).
Happy baking in 2011!
Cinnamon-Chocolate Chip Sour Cream Cake
adapted from Smitten Kitchen
1 stick unsalted butter ( 8 tablespoons) at room temperature
1 1/2 cups sugar
3 eggs, separated
1 1/2 teaspoons vanilla extract
16 ounces sour cream
3 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons baking soda
12 ounces (about 2 cups) chocolate chips
1/2 cup sugar
1 teaspoon cinnamon
Preheat oven to 350.
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 9×13 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.