Even though this cake had a few more steps than that, each and every one was entirely worth it. I have been eyeing this cinnamon chocolate-chip sour cream cake from Smitten Kitchen for a few months now, hoping I would find the right moment to make it. This is Deb's mom's recipe and Deb claims that it’s the reason her husband married her, if that’s true I wouldn’t blame him. This cake really is that good, ridiculously moist, just chocolatey enough with crackling cinnamon sugar on top. Let's just say, that once I ate it I stopped questioning my sanity, and my "logic" finally made sense.
how sweet. So, there’s only one thing left to say about this cake, make it. Sharing it is up to you, if today is your day to test the 9" x 13" cake theory, let me know how that works out.
Cinnamon Chocolate-Chip Sour Cream Cake
(from Smitten Kitchen)
Makes a 9 x 13 inch 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
3 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons baking soda
12 ounces chocolate chips
1/2 cup sugar
1 teaspoon cinnamon
1) Preheat oven to 350°F.
2) 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.
3) 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.
4) Bake for 40 to 50 minutes, or until a tester comes out clean.