My son and I have a morning ritual. He has never been much of a morning person or breakfast eater no matter how hard I have tried over the years. When he got older, I even tried to get him to drink coffee thinking it would make a difference, but that didn’t work either.
We see each other for about five minutes in the morning before he heads off to school. By the time he shows up in the kitchen dressed and ready to go, I have set out his apple juice with a glass and have lined up on the counter a small array of breakfast items for him to choose from: breakfast bars, crackers, fruit, or even a peanut butter sandwich. He drinks his juice and then chooses from the morning’s selection. He will usually grab one or two items, mutter a sentence or two, and head off to school after the perfunctory good-bye kiss. Idle conversation is not usually part of his morning agenda. But one morning this week, he paused and asked me if I would please make “that” coffee cake. I didn’t need to ask which one, I already knew.
This coffee cake is a family classic and we all love it. I have a feeling that even my Sous Chef might long to be home when she sees this post from all the way across the pond at Oxford. I have made this for years and years. The recipe is adapted from my local Junior League cookbook, Virginia Fare.
The recipe actually originates from a coffee shop that I used to frequent years ago when my children where in pre-school. I would meet friends there for morning coffee, conversation, and this coffee cake. While the coffee shop has long closed its doors, the recipe lives on and has become a family favorite.
½ cup sugar
1 tablespoon cinnamon
1 cup semi-sweet or milk chocolate chips
2 cups all-purpose flour
2 cups sugar
1 tablespoon baking powder
¼ teaspoon salt
1 cup butter, softened
2 cups sour cream
2 teaspoons vanilla extract
¼ – ½ cup extra chocolate chips
Preheat oven to 375 degrees. Combine ½ cup sugar and cinnamon in a small bowl. Add one cup of chocolate chips and set aside. In a stand mixer, mix together the flour, sugar, baking powder and salt. Mix on low speed until well combined. Add butter, sour cream, eggs, and vanilla. Beat for 2 minutes. Pour half the batter into a greased 9 x 11 pan. Sprinkle half the topping over the batter. Pour remaining batter on top. Sprinkle with the remaining topping. Add extra chocolate chips to the top. Bake for 50 – 60 minutes or until a cake tester inserted in the center comes out clean.