Savor: Cinnamon Chocolate Chip Cake
This recipe is tried and true in our home. I stumbled upon it a few years ago in a catalog from a spice company I adore, Penzey’s Spices. I’m not lucky enough to live near one of their locations, so when their catalog comes in the mail it is kinda like the Dinner Inspiration Fairy landing in my kitchen. Do any of you live a Penzey’s Spices store location? Those stores must smell heavenly!
There is something about Fall weather that makes me want to bake. (Did I mention how much I love Fall?) Cooler weather outside and savory and sweet smells coming from our kitchen just seems to warm my soul. And nothing smells quite as delicious as the smell of cinnamon being baked into a cake wafting all over the house. Cinnamon is one of the smells realtors often recommend using for enticing buyers during home tours. Homemade desserts = Happy home.
So here is a favorite cake recipe of ours from Penzey’s. It has cinnamon AND chocolate baked into it. (You’re welcome!) It makes a great dessert and it can also work as a great coffee cake, in case you really need an excuse to eat cake for breakfast. I won’t argue with you.
- 1/2 cup (1 stick) or 120 mL of butter at room temperature
- 1 1/4 cups or 295 mL of sugar, divided
- 2 eggs
- 1 cup or 235 mL of sour cream
- 1 teaspoon or 5 mL of pure vanilla extract
- 2 cups or 470 mL of flour
- 1 1/2 teaspoons or 7.5 mL of baking powder
- 1 teaspoon or 5 mL of baking soda
- 1/2 teaspoon or 2.5 mL of cinnamon
- 1 (12 oz. or 342 grams) bag of chocolate chips
Preheat your oven to 350 degrees F/ 180 degrees C/ Gas mark 4 in the UK ( I can’t let a little math stand in the way of sharing cake!)
Grease and flour a 13 inch x 9 inch baking pan, then set it aside.
In a stand mixer or using a hand mixer in a bowl, combine butter, 1 cup (235 mL) of sugar and the eggs. Beat until light and fluffy.
Add the sour cream and vanilla, blend throughly on low.
In another bowl, sift together the flour, baking powder and baking soda. If you don’t have a sifter, you can fold air into the mixture using a whisk. Just make sure to “fold”, not “stir”.
Add this dry mix slowly to the beaten mixture.
Pour 1/2 of the batter in to the grease and floured baking pan.
In a separate bowl, combine the remaining sugar and cinnamon.
Pour half of the sugar-cinnamon mix over the batter in the pan.
Top with 1/2 of the chocolate chips.
Pour remaining batter over chocolate chips in pan. Layer the batter with the remaining sugar-cinnamon mix and top it with the remaining chocolate chips.
Bake for 30 minutes. Only 30 minutes!
Let the cake cool in the pan on a cooling rack.
This cake serves great with vanilla ice cream or whipped cream. Whipped cream looks more responsible when you eat this cake for breakfast. Plus, you can also use the cream in your coffee. Just sayin’.
This whole recipe takes only 15 minutes to prep and 30 minutes to bake. Delicious cake in under an hour?! You cannot go wrong with this recipe. It serves 12, unless you make a “terrible cutting mistake” and “accidentally” cut larger pieces. I understand this tragedy happens in many homes…including my own.
Do you have a favorite cinnamon recipe? Does anyone ever sprinkle a little cinnamon their coffee? I’ve heard this is a great tip, but I’ve never tried it. What spices mean “Fall is here!” in your home? All tips and recipes are welcome, please leave a comment!