I love breakfast, but I rarely make a big breakfast. It is the easiest meal for me to consistently eat healthy. Only if Mr. Apron and I go out to eat for breakfast do I tend to indulge and have less healthier options at breakfast. But when I saw this coffee cake recipe I knew I had to try it. This is one of Mr. Apron's favorites, especially since it gives him an excuse to have chocolate for breakfast.
I have made this coffee cake several times now and it never disappoints. It does taste best still warm, but it is still good at room temperature. When I made it most recently I used light sour cream. No one who I served it to seemed to mind, and it got rave reviews, but I noticed a difference and so did Mr. Apron.
Chocolate Chip Sour Cream Coffee Cake
1 stick of butter, at room temperature
2 cups of sugar
3 eggs separated
16 oz sour cream
1 ½ teaspoons vanilla extract
3 cups flour
1 ½ teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon cinnamon
12 oz semi-sweet chocolate chips
Grease a 9-by-13-inch rectangular baking pan. Set the oven at 350 degrees. In a large bowl, cream butter and 1 1/2 cups sugar, then mix in the egg yolks, sour cream, and vanilla. In a medium bowl, sift together the flour, baking soda, baking powder, and salt. Stir into the butter mixture. Beat the egg whites until they hold stiff peaks, then fold into the batter. In a small bowl, mix the cinnamon with the remaining 1/2 cup of sugar and the chocolate chips. Pour half of the cake batter into the pan. Sprinkle the top with half of the cinnamon-sugar mixture. Pour remaining batter on top, then cover that with the remaining cinnamon-sugar mixture. Bake 40-50 minutes or until a tester comes out clean.
Source: Boston Globe