Slow Like Honey

I reluctantly woke up this morning groggy and tired, probably from my sugar high baking marathon the night before. I only got 4 hours of sleep, and after trying to fall back asleep, I threw myself out of bed and stumbled to the coffee maker. I got to thinking, what else could perk me up?

Sugar, that’s what. Nothing like a sugar-induced, diabetic shock breakfast cake to wake me up. Flicking through the internet, I found a couple of good potential recipes but either I didn’t have enough sour cream or I didn’t have enough sugar or something. Anyways, I settled on this recipe that I’d bookmarked from Rachael Ray’s magazine. Unlike most people, I don’t necessarily hate the girl, I just wish she would shut up and just cook. You know? Stop chatting and make me some food…

Anyways, while I normally don’t make anything by Rachael Ray, this recipe seemed easy and very sweet-tooth friendly. Plus, it’s not like Rachael baked it herself anyways, so it’s gotta be good.

I didn’t try to alter the recipe with any additions but I did use some substitutions because frankly, I was too lazy to go out and get the “real”stuff. I had a container of low-fat sour cream just asking to be used in my fridge, with the expiration date looming ahead and I figured that going low-fat wouldn’t kill the cake.

And I was right. If anything, the low-fat sour cream made the cake a little bit lighter and fluffier. Plus, it gave me the excuse to help myself to another helping.

The cake was divine. I loved the crispy outside with the soft innards. The mix of cinnamon with the sugar topping was devilishly good. Plus the melted chocolate on top wasn’t too shabby.

And I won’t lie, this cake was so heavenly that I treated myself to a couple more pieces while cozying up to Nigella on the television.

It definitely was sweeter than I thought it would be, but that’s okay. Nothing like spending a lazy morning with some good television, a hot cup of coffee, and a slice of chocolately-cinammon goodness.

Dig in and enjoy the melted chocolate with the crunchy cinnamon and sugar topping.

Chocolate Chip Coffee Cake
from Rachael Ray magazine

Ingredients:

• 2 cups flour
• 1 and 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 and 1/4 cup sugar
• 1 teaspoon cinnamon
• 1 stick butter
• 2 large eggs at room temperature
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 1 cup chocolate chips

Directions:

1. Preheat the oven to 350°. Grease an 8-inch square baking pan. In a medium bowl, mix together the flour, baking powder, baking soda and salt. In a small bowl, combine 1/4 cup sugar and the cinnamon.

2. Using an electric mixer, beat together the butter and remaining 1 cup sugar until fluffy, about 5 minutes. Beat in the eggs, 1 at a time, then beat in the sour cream and vanilla. Fold in the flour mixture, in 2 parts, until just combined. Pour half the batter into the cake pan and sprinkle with half the cinnamon-sugar and half the chocolate chips. Spoon the remaining batter as evenly as possible over the filling, spreading gently. Sprinkle with the remaining cinnamon-sugar and chocolate chips.

3. Bake until golden and a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let it cool for just a minute or two before you start cutting pieces or else it will fall apart. Dig in and enjoy the melted chocolate with the crunchy cinnamon and sugar topping.