Ultimate Sour Cream Coffee Cake Smitten Kitchen Recipe

Who doesn’t love a good coffee cake? But let's be real, most coffee cakes are dry, bland, and utterly forgettable. That's where this Chocolate Chip Sour Cream Coffee Cake Smitten Kitchen recipe comes in. It's not just good; it's legendary in my family. This isn't your typical coffee cake recipe; in fact, there's no actual coffee in it! It's named "coffee cake" because it's the perfect accompaniment to your morning (or afternoon, or evening) coffee.What makes this sour cream coffee cake so special? The sour cream, of course! It gives the cake an incredibly moist and plush texture that's simply irresistible. Whipped egg whites add a touch of lightness, while layers of cinnamon-sugar and generous handfuls of chocolate chips create a symphony of flavors in every bite. We’re talking about a 9x13 inch pan of pure, unadulterated cake bliss, perfect for sharing (or not, I won't judge).Ready to bake the best coffee cake of your life? This article dives into the secrets of this beloved family recipe, inspired by the queen of everyday deliciousness, Smitten Kitchen. Get ready to explore the simple steps, essential ingredients, and all the tips and tricks you need to create a masterpiece. Plus, we'll share some reader variations and storage tips to ensure your cake stays perfect. Let's get baking!

Smitten Kitchen's Sour Cream Coffee Cake: A Family Favorite

This Smitten Kitchen's Sour Cream Coffee Cake isn't just a recipe; it's a tradition. My grandma used to make it every Sunday, and the smell wafting through the house was pure heaven. Seriously, forget fancy pastries – this cake is the real deal. It’s become a staple for birthdays, holidays, and any excuse we can find to bake it. It’s the kind of cake that disappears in a flash, leaving everyone wanting just one more slice.

Ingredients for the Perfect Sour Cream Coffee Cake

The Cake Base: Building Blocks of Deliciousness

let's talk ingredients! To nail this sour cream coffee cake, you've got to start with the right foundation. We're talking about your basic cake necessities, but with a few key twists. First up: butter. Make sure it's unsalted and at room temperature – this is crucial for creaming it properly with the sugar. Sugar, obviously, is essential for sweetness and moisture. We use granulated sugar for the cake itself.

Eggs are another must-have, but here's the secret: we separate them! The yolks add richness and flavor, while the whites get whipped to stiff peaks and folded in, creating that light and airy texture. Flour is your structure, all-purpose works perfectly here. And don't forget the baking powder and baking soda – these are your leavening agents, giving the cake its rise. Vanilla extract is your flavor enhancer, adding a touch of warmth.

The Sour Cream Secret and Cinnamon Swirl

Now for the star of the show: sour cream! Full-fat sour cream is non-negotiable. It adds moisture, tenderness, and a subtle tang that balances the sweetness of the cake. Trust me, don't skimp on this ingredient. For the cinnamon swirl, you'll need more granulated sugar and ground cinnamon. The combination creates a warm, spicy layer that cuts through the richness of the cake. And finally, chocolate chips! Semi-sweet are my go-to, but feel free to experiment with milk chocolate, dark chocolate, or even white chocolate chips.

Here is a quick recap.

• Butter: Unsalted, room temperature
• Sugar: Granulated
• Eggs: Separated, whites whipped
• Flour: All-purpose
• Leavening: Baking powder and baking soda
• Vanilla Extract: Pure vanilla extract
• Sour Cream: Full-fat
• Cinnamon Swirl: Sugar and cinnamon
• Chocolate Chips: Semi-sweet (or your favorite)

StepbyStep Baking Instructions for Smitten Kitchen's Coffee Cake

Alright, let's get down to business! Baking this Smitten Kitchen's coffee cake isn't rocket science, but following the steps carefully is key. First, preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. This prevents the cake from sticking and ensures easy removal. Next, cream together the butter and sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. Don't rush this step – it's crucial for a tender cake.

Now, beat in the egg yolks one at a time, then stir in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, and baking soda. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix – this can result in a tough cake. In another clean, dry bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter in two additions. This adds air to the batter and creates a light and airy texture.

Pour half of the batter into the prepared pan. Sprinkle with half of the cinnamon-sugar mixture and half of the chocolate chips. Pour the remaining batter over the top and sprinkle with the remaining cinnamon-sugar mixture and chocolate chips. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. And that's it! Your sour cream coffee cake is ready to be devoured.

Tips, Variations, and Reader Reviews of Sour Cream Coffee Cake

So, you've baked this amazing sour cream coffee cake, and now you're wondering how to make it even better? Or maybe you're curious about tweaks and tricks? Well, let's dive into some tips, variations, and what other bakers are saying about this recipe. One of the most common questions I get is about substitutions. Can you use yogurt instead of sour cream? Absolutely! Plain Greek yogurt works wonders, adding a similar tang and moisture. Just be sure to use full-fat for the best results.

What about different pan sizes? While this recipe is designed for a 9x13 inch pan, you can definitely adapt it. Many readers have successfully baked it in a bundt pan, loaf pan, or even as muffins. Just adjust the baking time accordingly. For a bundt pan, you'll likely need to bake it for a bit longer, while muffins will bake much faster. Keep a close eye on them and use a wooden skewer to check for doneness. And speaking of variations, don't be afraid to get creative with the toppings. Some readers have added nuts, such as pecans or walnuts, to the cinnamon-sugar mixture. Others have used different types of chocolate chips, like dark chocolate or white chocolate. You could even add a streusel topping for extra crunch.

Reader reviews are overwhelmingly positive. People rave about the cake's moist texture, delicious flavor, and easy-to-follow instructions. Many have called it their "go-to" coffee cake recipe. However, some readers have mentioned that the top can get a bit too crispy. To prevent this, you can tent the cake with foil during the last 10-15 minutes of baking. As for storage, the best way to keep this cake is to leave the top uncovered. This helps maintain its crispy texture. If you cover it, the top can become soggy. It will stay fresh for up to 3 days at room temperature, or you can freeze it for longer storage.

The Last Crumb: Savoring the Simplicity of Smitten Kitchen's Sour Cream Coffee Cake

From its humble beginnings as a family favorite to its status as a reader-praised sensation, this Chocolate Chip Sour Cream Coffee Cake, inspired by Smitten Kitchen, has proven its staying power. It's a testament to the fact that sometimes, the simplest recipes are the most satisfying. Whether you're a seasoned baker or a kitchen newbie, this cake is guaranteed to bring joy to your table. So go ahead, bake a cake, brew a pot of coffee, and savor the moment. After all, life is too short to skip dessert, especially when it's as delightful as this.