“Bake A Cake” – Day!
Grandma Brady, did her “baking” Saturday moorings, starting early with loaves of bread, rolls, muffins and a very large cake. Those were the days when you knew what “household work” would be done that day – each day of the week and every week during the year – same old same old routine!
“Cook Books” and related type of book, take up most of the shelf space and usually at a near to reach spot where I’ll sit to read. I enjoy reading recipes as if they are a “who done it” type movie? There’s a secret ingredient or a special mix to make this dish taste better than you ever tasted it before!
A long lime ago I had “sour cream” in a cake recipe and as I remember – I liked it! So that is what this last Saturday was going to be – make a cake using “sour cream” or what? All day Saturday – reading the ingredients – in cakes of any kind? Finally found a couple recipes – one that I wanted to try called for a cup of boiling water? Thought It would turn out, “too ” soupy – a – cake? Then it just seem too late to start to bake.
Sunday will be “Bake a Cake Day” – and the name of the cake is called – “Chocolate Fleck Coffee Cake!” Three parts – first – mix and set aside the mixture which is the “Fleck” in the center, then the “sour cream” part which makes “magic” in the cake!
A small piece with a cup of tea – a second piece and a little more tea! This is the Coffee Cake that was made – not to last – “It’s Too Good!”
Sour Cream Chocolate Chip Coffee Cake
INGREDIENTS
- 2 cups all purpose flour, spooned into measuring cup and leveled off with a knife
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1 cup sugar
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 (12 oz) bag semi-sweet chocolate chips, best quality such as Ghirardelli
- Cinnamon and Confectioners’ sugar, for dusting (optional)
INSTRUCTIONS
- Preheat the oven to 350°F and set an oven rack in the middle position. Generously grease a 10-cup Bundt pan with butter or nonstick cooking spray. (A 12-cup Bundt pan will work as well with no adjustments; it’ll just make a shorter cake.)
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In the bowl of an electric mixer, cream the butter and sugar for 2 to 3 minutes, until light and fluffy (use medium speed for a stand mixer or high speed for a hand-held mixer). Beat in the eggs one at a time, followed by the vanilla. Add 1/3 of the dry ingredients and mix on low speed until just combined. Mix in half of the sour cream, followed by another 1/3 of the dry ingredients, until just combined. Mix in the remaining sour cream, followed by the remaining dry ingredients, scraping down the bowl as necessary and mixing until just combined. Gently mix in the chocolate chips.
- Scrape the batter into the prepared pan – it will come about halfway up the sides of the pan (or a little less than halfway in a 12-cup pan). Bake for 35 to 40 minutes, or until the top is golden brown. Let the cake cool in the pan on a rack for 10 minutes, then invert onto the rack and allow to cool completely. Carefully transfer the cooled cake to a plate; dust with cinnamon first, then Confectioners’ sugar, if desired. To slice the cake, use a serrated knife and sawing motion for best results. The cake keeps well for several days stored in a cake dome or covered tightly with aluminum foil. The cake may also be frozen for up to two months.
- Note: If using a pan other than a Bundt, baking time may need to be increased.
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