Chocolate Chip Crunchy Cake
There is a light at the end of the tunnel: 4 days until March! And to celebrate, anything with chocolate is in order. Thank you to my friend Patty and her daughter Rachel for sharing this lovely cake recipe (I tweaked it just a tiny bit!) – a dense, moist yellow cake with a cinnamon, sugar and chocolate chip filling and topping. The sugar is what gives it the slight “crunch” and I just love a cinnamon/chocolate combo, don’t you?
As February winds down, it’s such a gauntlet of household debris, wardrobe issues, too much laundry and crazy weather that it makes me wonder if I’ll make it the next 4 days. With this cake and crocuses starting to peek out at me, I’m sure I will. Behold the promise of Spring…
Max has a sense of humor. He totally knows how funny and entertaining he is when he pushes his face against the window (ignore the dog smears please) to show us his weird and tiny teeth. The second we take notice of him, he starts wagging his tail. He does this a lot and it’s always funny. Patty (recipe-giver) said to me once (about Max), “anything that weighs that much and lives in my house better be bringing home a paycheck”. He’s 130 pounds and aside from earning his keep by amusing us, does not add anything to the household income. He does however, add a lot of love, brings out my silly side and that’s good enough for me.
He tries to hold on to his sense of humor (and dignity) when it comes to our moody cat Autumn. For her, suffering the reality of this dog’s very presence is just about the living end. Oh how does she bear it? The dog and human in the house know that it would be oh so much easier for her if she only had a sense of humor.
Chocolate Chip Crunchy Cake
- 1/4 lb. (1 stick) unsalted butter, softened plus extra for greasing the baking pan (plus 1 extra Tablespoon to grease the baking dish)*
- 1 Cup sugar
- 2 eggs
- 1 Cup sour cream
- 1 teaspoon vanilla
- 2 Cups flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- Pinch of salt
Topping and Filling
- 6 oz. semi-sweet chocolate chips
- 1/4 Cup sugar
- 1 teaspoon cinnamon
*TIP: use the leftover wrapper from the butter (for the cake batter) to grease the baking dish (with the additional Tablespoon).
Preheat the oven to 350 degrees. Grease an 8″ or 9″ square baking dish with 1 tablespoon of butter. In a small bowl, combine the sugar and cinnamon, for the topping and filling, and set aside.
In a large bowl, cream together (mix) the butter and sugar. Add 2 eggs and mix well. Add the sour cream and vanilla and mix. Add the last 4 dry ingredients and mix until blended.
Pour 1/2 of the cake batter into the baking dish. Sprinkle 1/2 of the cinnamon/sugar mix and 1/2 of the chocolate chips evenly over the top of the batter. Repeat with the remaining batter, cinnamon/sugar mix and chocolate chips.
Bake for 30-35 minutes until golden brown and a toothpick inserted in the center comes out clean.
Recipe courtesy of Patty and Rachel