I baked somewhat often before starting this blog, but I was terrible at keeping track of recipes I used. I usually scribble down recipes on post-its, as any of my old roommates can attest, and they typically end up stuck on the fridge, cabinets doors, or in the trash. That’s all changing now that I have an official place for my recipes, and currently I’m attempting to get all those recipes back. In 2002 when I was in my coffee cake frenzy, I remember making a chocolate chip coffee cake that was perfectly moist with a delicious cinnamon crumb topping. I don’t have any records of it – just the memory of two Davids gobbling it up within an hour.
In search for that recipe, I found this one from allrecipes. I changed it up a little bit based on reviews and what was in my fridge, but it ended up a little dry for my liking. Nothing at all like my 2002 cake. I think I’ll try it again sticking with the sour cream in the original recipe and maybe modifying it further. Perhaps I’ll even try another recipe. Sigh, another unsuccessful search.
Chocolate Chip Coffee Cake
adapted from allrecipes
1/2 cup butter, softened
2/3 cup brown sugar
1/2 cup white sugar
1 cup lowfat plain yogurt
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 cup semisweet chocolate chips
1 tablespoon butter
1/2 cup brown sugar
1 teaspoon ground cinnamon
1. Preheat oven to 350 degrees F. Grease and flour a 9×13 inch pan.
2. Stir together the flour, baking powder and soda. Set aside.
3. In a separate bowl, cream the butter and sugar. Add eggs, yogurt, and vanilla. Mix well.
4. Add the flour mixture and combine. Mix in chocolate chips. Batter will be thick.
5. In a separate bowl, combine 1/2 cup sugar and cinnamon. Cut in tablespoon of butter.
6. Spread cake batter in prepared 9×13 inch pan. Sprinkle cinnamon mixture on top.
7. Bake for 25-30 minutes or until a toothpick inserted near the center comes out clean.