I’ve been baking like crazy recently. You have noooo idea. I baked six different things last night for my boyfriend’s nieces’ birthday party today. They’re growing up so fast! I have a lot to live up to at every one of the boy’s family events now… Since I brought baked goods the first time I met everyone, I’m kind of expected to bring them for the rest of my life. I’ve designated myself as the dessert girl without purposely doing so. Hahaha, I don’t mind.. I actually love it! Being able to bake Costco amounts of food and having it all be eaten in a day makes me feel great. Plus, my boyfriend has an amazing family and they’re well worth the effort.
This recipe comes from Pete Bakes and is uh-mazing. Recipes that come from the family and passed down are always the best. Also, it’s from a boy that bakes! How presh is that?! Do you have any idea how hard they are to find? As much as I love my boyfriend, he can barely boil water if his life depended on it. Boys that can cook, let alone bake, are rare to come by. Trust me. Also, trust me when I say that this recipe truly rocks. It’s moist, light, and pleasantly sweet.
- 1 stick butter
- 1 1/2 cups sugar
- 1/3 cup brown sugar
- 2 eggs
- 1 cup sour cream
- 1 tsp vanilla
- 1 tsp water
- 2 cups flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 6 oz chocolate chips
1. mix 1/2 cup white sugar, brown sugar, cinnamon, chocolate chips.
2. cream butter, 1 cup white sugar, and eggs. add the sour cream, vanilla and water.
3. in a separate bowl, mix flour, baking powder and soda. combine into the wet ingredients.
4. pour half of the batter into a greased and floured 9×13 inch pan. sprinkle half of the cinnamon, sugar and chocolate chip mixture on the batter. pour in the rest of the batter and top with the rest of the cinnamon, sugar and chip mix.
5. bake at 350 F for 30 minutes. let it cool for at least an hour before cutting into it, or the chocolate chips will be too melty and it will be hard to get out of the pan.
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oh, p.s. i created a FORMSPRING, so click over and ask me anything you’d like!
I’m the first to comment!!! I’m copying this right now and gonna make it tonight. Looks good as does all your recipes and photos Kim. Luv, Karyn
You have got to post some photos of your goodies you made for your nieces!!! Are they twins? … OK, now I’m off to make this coffeecake. … Karyn
looks delish! i just have 1 question.. if it’s a coffee cake – where does the coffee come in? just wanna make sure i make it right.. looks sooo yummy! <3
Wow this looks good, I might have to make this tonight and bring it to work in the morning! Delish!
anon- no they’re not twins– one was born in feb and the other in dec so they had a joint bday to make it easier. (they turned 4 and 1)
luna- it’s called coffee cake because you typically eat it with coffee, not because there’s coffee in it. hope that helps!
First of all, fantastic recipe. It looks absolutely delicious and I love that it’s not too complicated to make.
Secondly, I do have a question…
“2. cream butter, 1 cup white sugar, and eggs. add the sour cream, vanilla and water.” What did you mean by “cream butter”? Do you mean just mix these ingredients?
Sorry, I’m kind of big on following directions to the dot and I want to make sure I understand what you meant.
Thanks for this!
http://en.wiktionary.org/wiki/a_dime_a_dozen
daisy- creaming butter means to mix the butter & ingredients until they are well blended– kind of looking like cream. Basically, it’s mixing it until you can’t tell that there are two/three ingredients in it, just one. hope that made some sense.
anon- haha oops, my bad. for some reason, i always thought it meant the opposite. fixed, thanks!
looks great…
This looks fabulous! Can’t wait to bake it and try it!
I’ve made this cake twice for work potlucks and gotten compliments each time. Thanks for sharing. This is a great cake and easy to make.
I was so excited to try this recipe, I might have been overly excited because I added way too many chocolate chips, then it wouldn’t bake, and then it turned into a big chocolate gooey cake ball thing :/
Will try again soon. Craving coffee cake.
I’m a boy baker (among other things)
Trying this tonight because it looks oh so good.
Can u make this the night before and bake the next morning?
i’ve never tried, but let me know how it works out if you do!
I want to make this tomorrow morning for a teacher appreciation breakfast. It looks so yummy!! do you use unsalted butter or regular butter? Thanks!!
I made this delicious looking cake the other day, and it WAS delicious. The only problem I had was there was NO WAY I was getting two layers out of the batter. I found it to be very thick and barely got it to spread out in the pan in one layer. Is the batter supposed to be really thick or did I do something wrong? I will absolutely be making it again because it was simple and very yummy – just thinking of maybe making it in a smaller pan so I have enough to layer it…..
Just spread it enough to cover bottom of pan not to thin though and you all be okay made this 10 times in last couple of weeks
I had the same problem as Jay. I had a hard time getting it into layers and problems even spreading it on the bottom of the pan. Waiting for it to finish baking, it does smell good though.
Hi! This looks yummy! Question, if i bake in an 8×8 or 9×9 pan, how many minutes should I bake it? Thanks!
it’s pretty full for a 9×13 pan, so if you use a smaller pan, i think it’d overflow. are you planning to halve the recipe?
I know this is an old post, but do you know how long to bake if the recipe is halved and if using an 8×8 dish? Thanks!
i would say check it at 20-25 minutes with a toothpick. if it comes out clean, take it out!
Made this 3 times in 2 weeks everyone loved it came out a little gooey at 30 min did for 38 and came out perfect
Do you think I could make this in mini-muffin pans? I wanted to take coffee cake to a tailgate but it would be a lot easier if they were already in bite size pieces. Thanks for any suggestions.
Wondering if this could be made in a bundt or tube pan? And can we add oatmeal to it? How does that change the recipe/instructions?