Ever taste something and think to yourself, “I think I could eat this whole thing. No, really. I could. And I would actually be really happy about it???” This might fall into that category. For me, at least. I am a cinnamon addict (“Hi, my name is Lynne, and I’m a Cinnamon Addict.”), and when cinnamon and chocolate combine, it comes very close to my heaven.
I was sitting at work today feeling the urge to bake, so to get inspired I searched on “cinnamon” in both foodgawker and tastespotting. My goodness, there were a ton of things I could have stuck a fork straight through my screen to get at. But somehow, the one that was hitting home was coffee cake! There are a slew of delicious looking coffee cakes, I decided to opt for a combination of several (primarily inspired by Pete Bakes).
Man oh man, this is good stuff. I am sitting by myself wishing that someone would come prevent me from finishing off the whole thing.
Cinnamon Chocolate Chip Coffee Cake
- 1 stick of butter, room temperature
- 1 ½ cups of sugar
- 1/3 cup of brown sugar
- ½ cup egg substitute
- 1 cup light sour cream
- 1 TBS vanilla extract
- 1 tsp water
- 8 ½ oz flour
- 1 ½ tsp baking powder
- 1 tsp baking soda
- Pinch of Kosher salt
- 2 tsp cinnamon
- 6 oz. chocolate chips
- ½ cup toasted pecans
Preheat oven to 350. Spray a 9X13 pan with cooking spray (or a spray/flour combo like Bakers Joy).
- Mix ½ cup white sugar, brown sugar, pecans, cinnamon, and chocolate chips. Set aside.
- Mix flour, baking soda, baking powder and salt.
- In a separate bowl, use a hand/stand mixer to cream butter and sugar. Add eggs and continue beating until light and fluffy (about 3 minutes).
- Add vanilla and sour cream and beat until combined.
- Add flour mixture to wet ingredients, and mix by hand until completely combined.
- Spread half of the batter into the pan – it might look thin, but don’t worry!
- Sprinkle half of the sugar/chocolate chips/nuts mixture evenly over the top.
- Spread the remaining batter over that mixture, and top with an even layer of the remaining sugar mix.
- Bake for 30 minutes. Wait about 30 minutes to cut – the chips are still soft, but it’s easy enough to cut.
- Walk away from the kitchen and lock the door. Or you might have to walk the whole thing out to the dumpster so you don’t eat it all.