Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup sour cream
- 2 eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/2 cup semi-sweet chocolate chips
Special equipment needed:
- 9-inch round cake pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or cooking spray.
2. In a mixing bowl, cream together the butter and sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the milk and sour cream, and mix until just combined.
6. Fold in the chocolate chips.
7. Pour the batter into the prepared pan and smooth the top with a spatula.
8. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
350°F (175°C)
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 380
Fat: 17g
Carbohydrates: 52g
Protein: 5g
Sodium: 270mg
Sugar: 30g
Substitutions for ingredients:
- You can use dark chocolate chips instead of semi-sweet.
- Greek yogurt can be used instead of sour cream.
Variations:
- Add chopped nuts such as pecans or walnuts to the batter.
- Use white chocolate chips instead of semi-sweet.
- Add a streusel topping made with brown sugar, flour, and butter.
Tips and tricks:
- Make sure all ingredients are at room temperature before starting.
- Don't overmix the batter, or the cake will be tough.
- Use a toothpick to test for doneness.
- Serve warm with a dollop of whipped cream or vanilla ice cream.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat, place a slice of cake on a microwave-safe plate and heat for 10-15 seconds.
Presentation ideas:
Dust the top of the cake with powdered sugar or cocoa powder before serving.
Garnishes:
Top with fresh berries or chocolate shavings.
Pairings:
Serve with a cup of coffee or hot chocolate.
Suggested side dishes:
Fresh fruit salad or a side of bacon.
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of oil to the batter.
- If the cake is too moist, reduce the amount of milk or sour cream.
Food safety advice:
Make sure to properly store the cake to prevent spoilage.
Food history:
Coffee cake originated in Germany in the 17th century and was traditionally served with coffee.
Flavor profiles:
Sweet, buttery, and chocolatey.
Serving suggestions:
Serve as a dessert or for breakfast or brunch.
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