Chocolate Chip Coffee Cake

I have a weakness....and it's name is chocolate chips.  I am not a big cake or dessert person, but give me something with chocolate chips in it, and I'm done.  This chocolate chip coffee cake recipe from two peas and their pod, is one of those recipes that does me in.  Cinnamon, chocolate and the light and fluffy texture will make anyone's morning, afternoon or long day at work better.  I promise. 

  

Chocolate Chip Coffee Cake

Yield: 9-12 pieces of cake

Cook Time: 40 minutes

ingredients:

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup butter, at room temperature
2 large eggs
1 cup sour cream
1 teaspoon vanilla extract
1 cup chocolate chips

Cinnamon Sugar Topping/Filling:
1/4 cup granulated sugar
3 tablespoons brown sugar
1 1/2 teaspoons cinnamon

directions:

1. Preheat the oven to 350°. Grease an 8-inch square baking pan and set aside.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set dry ingredients aside.

3. Using an electric mixer, cream together the butter and 1 cup sugar until fluffy, about 5 minutes. Add in the eggs, one at a time, beat until smooth. Beat in the sour cream and vanilla extract. Mix until well combined.

4. Slowly add in the dry ingredients. Mix until just combined. In a small bowl, make the cinnamon sugar topping/filling. Stir together sugar, brown sugar, and cinnamon. Spread half of the batter into the prepared cake pan and sprinkle with half the cinnamon-sugar and half the chocolate chips. Spoon the remaining batter over the filling, spreading gently. Sprinkle with the remaining cinnamon-sugar and chocolate chips.

5. Bake until golden and a toothpick inserted in the center comes out clean, about 40 minutes. Cool to room temperature and serve.