When I saw this recipe I felt compelled to try it. So, armed with 2 tubs of sour cream in the fridge, I attempted it. I halved the recipe, and it seems that 2/3 of a tub of sour cream equates to 2/3 of a cup of sour cream, which means I ended up baking this cake 2 times with enough to spare for a third time, but decided that would be excessive so I used the remainder in this recipe instead. I like to think it's a little bit healthier than normal butter cakes, because there isn't as much butter as normal, but the cake is still very moist because of the sour cream. And sour cream is healthier than butter right? :)
Verdict: Delicious, and can I convince you (and me) it's healthier?
Score: 9/10
Chocolate Chip Sour Cream Coffee Cake Cake 1/2 cup unsalted butter (1 stick, 4 ounces or 113 grams) at room temperature 1 1/2 cups (300 grams) granulated sugar 3 large eggs, separated 1 1/2 teaspoons vanilla extract 2 cups (16 ounces) sour cream 3 cups (375 grams) all-purpose flour 1 teaspoon baking powder 1 1/2 teaspoons baking soda 3/4 teaspoon table salt Filling and Topping 2 cups or 12 ounces semi- or bittersweet chocolate chips or coarsely chopped chocolate bars 1/2 cup (100 grams) granulated sugar 1 teaspoon cinnamon Preheat oven to 350°F. Butter a 9-x-13-inch baking pan. If not nonstick coated, cover the bottom with a rectangle of parchment paper. Set pan aside. In a large bowl, cream butter and 1 1/2 cups sugar. Beat in egg yolks and vanilla. Sift flour, baking soda, baking powder and salt together into a separate bowl. Alternately mix in sour cream and then dry ingredients into butter mixture until both are used up and the batter is smooth and very thick. In a medium bowl, beat eggs whites until stiff, then fold into batter. In a small dish, whisk together sugar and cinnamon for filling and topping. Spread half the cake batter in the bottom of prepared pan. Sprinkle with half of cinnamon-sugar mixture and 1 cup of chocolate chips. Dollop remaining cake batter over filling in spoonfuls. Use a rubber or offset spatula to gently spread it over the filling and smooth the top. Sprinkle batter with remaining cinnamon-sugar and remaining chocolate chips. With the palm of your hand, ever-so-gently press the chocolate chips a bit into the batter. No need to submerge them, you just want to make sure they adhere bit. Bake for 40 to 50 minutes, rotating halfway through, until a tester inserted into the center of the cake comes out clean.
Verdict: Delicious, and can I convince you (and me) it's healthier?
Score: 9/10
Chocolate Chip Sour Cream Coffee Cake Cake 1/2 cup unsalted butter (1 stick, 4 ounces or 113 grams) at room temperature 1 1/2 cups (300 grams) granulated sugar 3 large eggs, separated 1 1/2 teaspoons vanilla extract 2 cups (16 ounces) sour cream 3 cups (375 grams) all-purpose flour 1 teaspoon baking powder 1 1/2 teaspoons baking soda 3/4 teaspoon table salt Filling and Topping 2 cups or 12 ounces semi- or bittersweet chocolate chips or coarsely chopped chocolate bars 1/2 cup (100 grams) granulated sugar 1 teaspoon cinnamon Preheat oven to 350°F. Butter a 9-x-13-inch baking pan. If not nonstick coated, cover the bottom with a rectangle of parchment paper. Set pan aside. In a large bowl, cream butter and 1 1/2 cups sugar. Beat in egg yolks and vanilla. Sift flour, baking soda, baking powder and salt together into a separate bowl. Alternately mix in sour cream and then dry ingredients into butter mixture until both are used up and the batter is smooth and very thick. In a medium bowl, beat eggs whites until stiff, then fold into batter. In a small dish, whisk together sugar and cinnamon for filling and topping. Spread half the cake batter in the bottom of prepared pan. Sprinkle with half of cinnamon-sugar mixture and 1 cup of chocolate chips. Dollop remaining cake batter over filling in spoonfuls. Use a rubber or offset spatula to gently spread it over the filling and smooth the top. Sprinkle batter with remaining cinnamon-sugar and remaining chocolate chips. With the palm of your hand, ever-so-gently press the chocolate chips a bit into the batter. No need to submerge them, you just want to make sure they adhere bit. Bake for 40 to 50 minutes, rotating halfway through, until a tester inserted into the center of the cake comes out clean.
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