Sheet cakes are our current love - the perfect low key, fuss-free and easily transportable dessert that can feed a crowd. This one is delightfully moist with just the right amount of sweetness.
Chocolate Chip Sour Cream Coffee Cake
~ from Smitten Kitchen
1/2 cup unsalted butter, room temperature
11/2 cup sugar
3 eggs, separated
1 1/2 tsp vanilla
2 cups sour cream
3 cups GRAIN Organic Sifted Red Fife Wheat Flour
1 tsp baking powder
1 1/2 tsp baking soda
3/4 tsp salt
2 cups bittersweet or semisweet chocolate chips
1/3 cup sugar
1 tsp cinnamon
Preheat oven to 350°F. Line a rectangle 9x13-inch pan with parchment paper.
In a large bowl, whip egg whites until stiff. Place in a separate bowl and set aside.
Using the same bowl (no need to clean it), cream together the butter and 11/2 cup sugar until fluffy. Beat in egg yolks and vanilla.
Whisk together GRAIN Organic Sifted Red Fife Wheat Flour, baking powder, baking soda and salt in a separate bowl.
Mix in the sour cream in 3 batches and the dry ingredients in 2 batches to the butter mixture, alternating sour cream-dry-sour cream-dry-sour cream. The batter should be thick and smooth. Gently fold the whipped egg whites into the batter with a spatula.
For the topping, combine the sugar and cinnamon together.
Spread half of the batter in the bottom of a prepared cake pan and spread smooth with a spatula. Evenly sprinkle half of the cinnamon-sugar mixture and 1 cup chocolate chips over top. Add the remaining batter, spread smooth and repeat with the rest of the topping.
Bake for 40 to 50 minutes, until a toothpick inserted into the center comes out clean. Let cool in pan before slicing and serving.
Have questions about this recipe or tried it with great results? Let us know in the comments below.