Cinnamon Chocolate Chip Sour Cream Cake

In my ongoing quest to feed my husband and my Sunday School class, here's another breakfast recipe . . .

Cinnamon Chocolate Chip Sour Cream Cake
from Smitten Kitchen

Ingredients:

• 1/2 c unsalted butter, room temperature
• 1 1/2 c sugar
• 3 eggs, separated
• 1 1/2 tsp vanilla
• 16 oz sour cream
• 3 c flour
• 1 tsp baking powder
• 1 1/2 tsp baking soda
• 12 oz chocolate chips
• 1/2 c sugar
• 1 tsp cinnamon
  

Directions:

1. Preheat oven to 350 degrees.
2. Combine flour, baking soda and baking powder in a medium bowl.
3. In a large bowl, cream butter and 1 1/2 cups sugar, then beat in the egg yolks and vanilla.
4. Add sour cream and dry ingredients to butter mixture alternately in several additions.
5. Beat eggs whites until stiff, then gently fold into batter.
6. Mix last 1/2 cup sugar and cinnamon together in a separate, small dish.
7. Pour half of the cake batter into a greased 9x13 pan. 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.
8. Bake for 40 to 50 minutes, or until a tester comes out clean.

Comments & Modifications:

• I had some cinnamon and sugar mixed up from making snickerdoodles, so I used that instead of mixing it up fresh. It was pretty cinnamon-y, maybe more than what was called for in this recipe. Fortunately, I like cinnamon.
• I took mine out after 40 minutes and it may have been slightly underbaked, but was very moist. Definitely better to take it out a few minutes early than too late.
• Next time I'd add some salt, either by using salted butter or by adding a pinch to the dry ingredients.
• I wonder if it would work to use yogurt instead of sour cream? It would certainly be much healthier.

Verdict: This makes a LOT of coffee cake. This was not a bad thing. We all enjoyed it very much, and I'm sure it'll be made again.