I told my boys I was going to bake another “everyday cake” and they complained, because they wanted the Everyday Chocolate cake. I was hesitant to try this recipe because it had no ratings/stars. triple berry summer buttermilk bundt | Smitten kitchen ... Smitten kitchen's buttermilk biscuits | Recipe | Smitten ... New Classic Celebration Cake | Recipe | Smitten kitchen ... Grandma's Buttermilk Coffee Cake | Recipe | Coffee cake ... Buttermilk-Apple Coffee Cake Recipe - Genius Kitchen, Gluten-Free Buttermilk Coffee Cake – Delicious as it Looks. This was absolutely perfect. I can’t believe I never saw it before as I am a huge fan of your site! Sarah, I froze half the cake (it’s huge!) I don’t have chocolate chips, but I do have semi sweet chocolate. And a lot of chocolate chips. Would it still rise properly? But this cake recipe is too tempting to resist. She followed the directions exactly the was it wa printed. I´m just nosy like that. Recipes. I’m treating myself to some quality SK time as a BOOYAH in the face of our DIY kitchen remodel (we’re crazy), and tomorrow I will treat my loved ones to the fruits of my labor (and your genius). BTW, your blog is amazing! Delicious, but I will be a little less gentle with the topping of chips next time. Tks. My teenage daughter declared she’d prefer this to any birthday cake. Beat together 1 stick butter and 1 cup vanilla sugar in a bowl with an electric mixer at medium-high speed until pale and fluffy. It was absolutely delicious! I’m curious… have you ever made it w/o whipping the egg whites? I think the updated recipe left out when to add the vanilla. Seems to fit all tastes. Dec 27, 2016 - Explore Rebekah's board "Smitten Kitchen Cookbook", followed by 169 people on Pinterest. It is the best cake in my repertoire. I read you have a coffee cake in the new book – can’t wait to see if it tops this one. (It’s always easier to work in your own kitchen.) Thanks for sharing such a great recipe, I can’t wait to make it again! I was just psyched I got to use my new stand mixer three times; once for the dough, once for the egg white and once for the whipped cream I topped it with before serving. Maybe next time…. Many good things happened this weekend. Yum!! The batter is really not too sweet, so the sweet topping brings a nice balance. Smitten Kitchen. It was a recipe shared from one of her friends and once I had a taste of it, this cake became my requested birthday cake every year. I am guessing it would basically be amazing with anything…. Do you think it would be possible to halve the recipe and make in an 8 or 9 inch square pan? Nevertheless, I’m concerned! Love this cake! You’re like the jewish mother I never had (my jewish mother never let us touch the kitchen sink because it might get wet). I made it for Yom Kippur, it was perfect. This time I made it using just a half-cup all purpose flour, and the rest white whole wheat. Looking forward to more Smitten Kitchen recipes especially the Gramercy Park Gingerbread Cake. Since I was half way toward making it before realizing I only had 8oz of sour cream, so I cut everything by half (as for the 3 eggs, I used 1 medium and 1 large instead of the extra larges I usually use). Thank you for your wonderful blog – I made your peach pie last week and blueberry crumb cake the week before that. Cat, check Deb´s tools section, it has most conversions there. I bake so many things from this site, but this may be the best of them all. I.E. Just wondering what kind of chocolate chips do you like to use? Or even if no one decides to stay. It could be the type of chocolate chips – I live in Belgium and they’re a bit tricky to find. Thanks for the great recipes! Yours is so much more appetizing-looking. But shouldn’t every good Jewish mother…. when I put a slice on his plate too! It is the perfect thing to take to a work morning tea. Deb- I´m not trying to steal your position answering questions. https://smittenkitchen.com/2006/11/chocolate-chip-sour-cream-cake/#comment-1554854 This wouldn’t be so bad except I used my stash of chocolate chips which I brought all the way from the states last year and I can’t bear the waste!! I only made half cup of the sugar/cinnamon/chocolate mixture and the muffins came out very moist and make great breakfast…I just might have second breakfasts…and elevenses…and just turn into a hobbit. I split this recipe into two 8×8 pans, which in my oven required 40 minutes of baking time–it’s nice to end up with one to keep and one to share (or freeze). I can’t believe this recipe has been on your site all this time and I’ve never noticed it. Easy to pull together. It’s my boys’ favorite and I’ve promised to make it this weekend as a back to school treat. Easy and delicious, what more could one ask. Deb – Can I use a spring form pan or bundt pan? smitten kitchen. :) I’m so glad you love it as much as we do. it is delicious! You must get hundreds of comments on your fair blog these days but thanks for letting me wrap here for a minute. Anyway, I’m sure you get recipe requests all the time, so no obligation of course… but I’m trying to find a good recipe for pumpkin bread and having some trouble. I’m excited to try this! It ships and keeps very well. It gets whisked with the eggs. Put the sieve and bowl in the fridge for about an hour- you’ll notice that water will collect in the bottom of the bowl and the yogurt will be thicker. raspberry buttermilk cake | smitten kitchen. Thank you. Thank you, thank you, thank you!! It was a huge hit even with a little crack in it, and this cake is going to go into my regular rotation. Thanks again for the recipe. The cake was delicious and I’m sure I will make it again. I made this last week and oh my word! Thanks! I’ll just have to bake another :-) I don’t have a 9 x 13″ pan so I’m thinking to try it in the muffin pan. Thank you all so much! It has 1 stick butter,1 stick margarine,1cup sugar,2 cups sifted cake flour, 2 eggs, 1 tsp baking soda, 2 tsp vanilla, 1 tsp baking powder, 1 cup sour cream, and 1 tsp salt. Cant wait to make this tonight! I used mini Nestle semi-sweet chocolate chips which melted almost into a swirl in the center. I have made this recipe 6 times now and it is the very best coffee cake ever! Hi Deb or anyone else, do you know how you should adjust this recipe for altitude? The batter was definitely yummy. Nov 2, 2015 - Explore Michelle Rosenthal's board "Smitten Kitchen " on Pinterest. In a large bowl, cream butter and 1 1/2 cups granulated sugar. I made it last week in a bundt pan instead of a 9×13 and it came out perfectly. The different shapes and densities of the chocolate seemed to help distribute the chocolate evenly throughout the cake, and the flakes especially made for a pleasing appearance on the top of the cake. I also replaced 1 cup of chocolate chips with finely chopped pecan nuts. I’ll use mini-chips next time, too. I made this a little while back to use up sour cream left over from making your layered cheesecake, and wow. If you’re not seeing it, it’s probably a cacheing issue and if you clear your cache, it will appear. When I sprinkled the second layer of chocolate chips in, I automatically pressed them into the cake with my palm as I did last time. heaven! It’s absolutely a dream. Both ROCKED!!! This will prevent middle layer from sinking to bottom. Sour cream makes baked goods amazing! Buttermilk Coffee Cake Smitten Kitchen. They came out great, and using chocolate AND toffee only sweetened the deal! I loved this cake when I first had it, and mourned the loss of when it turned out I inherited my mom’s gluten intolerance. My husband was very sad this morning, when after just one piece I brought it into work (we would love to have a new cake each night, but we would gain 20 pounds!) Omg this cake was fantastic!! Thanks for the recipe, Deb! I realized it after I creamed the butter and sugar and then started adding the eggs. I’m curious to see your photos of this recipe instead of your mom’s improv. Christine — There’s no salt because this recipe survived the 80s in my family, in the 80s, everyone decided that salt was evil. Love your blog, and I recently discovered at a potluck baby shower that a whole bunch of my grad school friends are also follow you religiously. The chocolate chips make it unique from other sour cream coffee cakes. I just made this cake. Had some sour cream, but no apples, no chocolate chips,…. I’m so disappointed — I’ve been wanting to try this recipe for weeks and had such high hopes! Thanks for another winner recipe. The crowd keeps kosher style for holidays (though does not keep kosher the rest of the year) so I’d prefer to bring a parve version of this cake if possible. Wondering if you ever made it w/salted butter? The Smitten Kitchen Cookbook is all about uncompromised, but utterly approachable, home cooking: comfort foods stepped up, birthday cakes from scratch, stews for winter afternoons, and an apple cake that will answer all your dessert desires. I have both ricotta and whole plan yogurt. Cupcake Cakes Cake Eat Dessert Gooey Butter Cake Coffee Cake Baked Dishes Food Smitten Kitchen Recipes Baking. I thought the colossal success of Smitten Kitchen would be a full time job! P.S. Look at that. I love this recipe and come back to it time and again. Thanks so much for any advice. Thanks, Deb! 612,380 people follow this. I don’t remember the chips on top melting fully. Thanks for the easy to follow recipe. But this time I am making it as a 9 x 13 for a family. (When they are, it’s less stiff peaks and more crumbly/firm ones.). I’ve never reheated it but I’m sure nothing bad will happen. So when i happened upon this recipe again (which I found on here to begin with during the holidays and could not stop eating because of how ridiculously good it was) – i was thinking, would this cake base lend me an equally delicious crumb cake if topped with the topping from your Big Crumb Coffee Cake recipe? I wasn’t sure in what amounts i should add the flour, and i think the overall product got overmixed. (and of course I gave you credit!). I was lucky enough to have a wonderful Dad too. Used a mix of semi sweet and bittersweet morsels. I’m sorry to hear about your Dads recent passing. This is a must-bring to the office especially since it got an A+ at school. I am a 19 year old college student and love experimenting with your recipes on the weekends ( when i’m not studying of course:)! I’ve made this about a half dozen times, and each time it’s been wonderful. I made this in a tube pan as my 9X13s are glass (and I don’t prefer them for cake baking). I desperately want to make this cake for my husband’s birthday this weekend, but he’s a streusel-topped coffee cake lover, so I was wondering, do you think I could just add a streusel topping to this? Do ahead: I do *not* cover this when storing it (at room temperature because) I don’t want to lose the crackly top. I hope it still came out okay! What happened to the Yom Kippur recipes to go along with the wonderful photos? Saturday for Monday night dinner?) :). How would oven temp and or baking time be affected? Add butter and a spoonful of sour cream mixture and mix on medium speed until flour is moistened. Given how difficult it was to find a spare copy of the book, all of our mothers are about to be impressed.” —Boston Phoenix “As someone who spends way too much time online already, I’m delighted that Perelman has put her sumptuous recipes into a form that sits nicely on my kitchen counter. See more ideas about smitten kitchen, food, recipes. Little did I know all I had to do was fall down a flight of stairs to be overjoyed with the normalcy of showing up to wor… Stir together flour, baking powder and salt in a large mixing bowl. Yield: Serves 6. I ended up pouring too much of the batter in at the start (probably 2/3) and then had to make that last 1/3 stretch over the top, but it worked. Hm. I made this for the first time this past weekend (after having it bookmarked for ages). My version doesn’t whip the egg whites, nor mix the topping into the middle (BRILLIANT, thank you). I’m a bit gutted because I thought this was going to be a cake “moment” for me but I foolishly did a bit of substituting and didn’t think hard enough about quantities. Aug 7, 2012 - I’ve been curious to make a yeasted coffee cake for years, but every time I got close to making one, I decided against it. Very little leftover. The tradition continues and at least 2 or 3 of my kids request this for their birthday each year. and it defrosted beautifully. Thanks deb! Yes, fourth time. That worked well but I think it could use a glaze since it’s missing the cinnamon sugar top it would have if you baked it as written. Any chance you might make us a cinnamon sugar biscotti? Because, Yum! :D. @Fanya (specifically in response to comment #125) – Brown sugar is no “healthier” than white sugar, since brown sugar *is* white sugar – with molasses added. Oh, I also wanted to note that I usually substitute fatfree yogurt for the sour cream and it turns out just fine! Do you mean that they hold a peak when you lift the beater? Or a scrap of egg yolk got in? O.M.G. But no harm in doing so! Just made this cake. It’s sweet, buttery, chocolate, and with an insane scent of cinnamon sugar. I’m thinking about making little loaf pans of this as gifts this Christmas! The way the cinnamon sugar gets crunchy reminds me of the streusel on coffee cake, so I’ve been calling this a coffee cake. The ones in the picture appear bigger than regular chips. It should, however, be invert-able; definitely line it with parchment paper for better insurance. Also, how exactly do you know when cake is done. I’ve had to buy special large pans. I made this cake for a friend’s birthday last night, and I totally bastardized it, and it was still amazing – absolutely amazing!! I made it in a bundt pan so technically served it upsidedown. So I have made it just putting all the egg components in at the same time (accidentally – I forgot to separate the eggs and then went oops). It rose more in the middle than the sides but I am not sure why since I spread the batter evenly. This is my new go-to cake. I love, love, LOVE how gorgeously your recipes always turn out, and love your book! See more ideas about Smitten kitchen, Food, Recipes. I used plain, unsweetened yogurt instead of sour cream (1 cup greek yogurt, 1 cup regular) and it all worked out fine. It’s my family’s favorite recipe too! 30+ years ago, when I was newly married, my husband’s sister gifted me with a whole pile of her favourite recipes. Perfect! I’ve been testing our recipes for a community ed cooking class-and this one made the cut for my coffee cakes class!! Thanks for this winner! Oh, and just wanted to say…I really do think those egg whites and of course all that yummy sour cream (most recipes only do 1 cup! i linked to this from the DELICIOUS apple cake post… and wowww this is delicious! I made this for a work party and its a it! I do the margarine substitution frequently and know all the dairy free ones (both bad and good), but sour cream is tough. Thank you… so much. It also has 1/2 cup brown sugar, 1/4 cup sugar, 1 tsp cinnamon and chocolate chips for sprinkling on the middle layer and on top. I used drizzled leftover salted caramel sauce from another baking project in lieu of chocolate chips, and omitted the cinnamon sugar topping. I was thibking of sprinklING the first layer of cinnamon sugar and chips in the bundt pan before luring the batter and then continuing the layers. They do not know what they are missing!) The cake is done when a tester comes out batter-free. It looks and smells amazing. I just made these into cupcakes for a baby shower brunch! This was a great way to finish off the huge container of sour cream I had leftover from Hanukkah too. Made this again this week with some changes as it was very sweet the first time. Hi!! As my poor husband knows, I try to never cook, so we were both pretty happy that it was delicious and tasted like a “real” cook made it. Things started off o... Jenna Kitchen Nightmares Dillons . To lighten it up and use what was on hand, instead of sour cream, I used two servings of vanilla Greek yogurt, a wad of cream cheese and some milk. Do you think I would get an equivalent result with this recipe using plain yogurt? Do you think this could be made in a bundt pan? Can I make the sour cream chocolate chip cake in a tube pan? See more ideas about Smitten kitchen, Food, Cooking recipes. it’s being made in a few….nobody’s home and I will have it allll to myself!!! They turned out great, and we have a new years eve cake for tonight, as well as one to bring to a brunch tomorrow. in five days! Thanks for a great recipe!!!! Most of my baking is GF, and this recipe is the most reliable I’ve ever come across. Came upon your recipe when I was unable to locate mine quickly one night and couldn’t get a hold of my sisters or mom. just made this and only had 8oz of sour cream, so added in some creme fraiche and greek yogurt to make up the difference and it turned out quite well. I make a similar recipe using a bundt pan. It was still delicious, very fluffy and since I used dark chocolate chips there was a nice bitter hint to counter the cinnamon sugar. It’s a beautiful presentation ! Thirdly, I skipped separating the eggs and beating the egg whites. I halved the recipe to make it in a regular narrow loaf pan, and it worked fine – I just did 2 eggs and left out a little bit of both the whites and the yolks to try to approximate 1.5 eggs, and it worked fine. Oh, and you are so *allowed* (please!) eh? And another question (sorry if someone else already asked this): What alterations, if any, would be necessary if I’m using pyrex pans? This tasted great! Do you think it could be made as muffins? I actually made it into muffins, they were a big hit. However, the cake keeps just fine at room temperature already baked. Tonight (the second time) the top looks totally different – very brown but yellow in some places and all the chocolate chips on top sunk into the batter and can’t be seen? I’ve been collecting and making your recipes..from your most wonderful and well-written blog..for almost a year now. This was amazing. My only deviation was this: because I did not have quite enough sugar, so I used dark brown sugar for about half of the crumb topping. However, I have a question…unless I missed it, I can’t figure out what I was supposed to do with the tomato paste. The good news is that everyone loved it–so I will make it again and take it out a bit earlier! Do you think you could get away with using salted butter if you skip the table salt? Thank you for sharing! I do have what we call in the uk, senior moments, is this one of them? It’s fantastic :) can’t wait to serve it up to my dad for Father’s Day. pumpkin cupcakes. 172,573 Followers • 16 Following • smittenkitchen.com. I may add shallots instead of yellow onion next time. Why butter the pan if you use parchment paper? Rachael 2- Thanks to you too for confirming it works with yogurt. Do you add it to the cinnamon/sugar topping? No really! Thank you for sharing the recipe. My co-workers devoured it this morning within about two hours! One of their chocolate chip varieties are wider, not sure why. Hey! Deb! Excellent advice. Excellent recipe! If you wAnt the recipe, I am happy to share, but not online. Hm, good idea. I split this amount between one square and one 8″ round cake pan, baked at 350 for 30″. Hi Deb: This cake was delicious! It’s my second thing to bake in my life, after the peanut butter cookies from this site. I made a great easy chocolate-chip pumpkin bread a few years ago and can’t figure out where the recipe came from or what I did with it. Not sure though. The raw batter tasted fine (is it strange to love raw cake better…idk but I’m one of those people) and not too floury but it was a tad trickier to spread compared to a regular cake. I’m dying of curiosity. This is going into the permanent rotation. Friday night's episode of Kitchen Nightmares was a series first: Shouty chef Gordon Ramsay walked o... Joe Nagy Kitchen Nightmares Dead . and Susan, thanks for your suggestion to use butterscotch chips! I’d planned on taking a photo of my outcome but alas, not possible in my house. Deb, is it possible to halve this recipe? Used the one bowl trick for egg whites and batter. This cake recipe is awesome. I feel like anything I put together from your site is a winner. I put photographs up on my blog. This time I decided to make it into muffins, a little more work with all the layering, but a more portable product. Would skipping the cinnamon entirely work? If possible, this made it taste better than ever. I was worried it would be too little cinnamon but it was just enough. But am I crazy? I live in a sour cream-free world and just made this using my standard substitution, which is heavy cream with a Tbs of white vinegar added per each 8 oz of cream. Next time I’ll add some and maybe try the suggestion of using muscovado sugar in the filling. . It was easy to make and SO delicious! Thanks to chocolate chip brioche being fantastic ( my fav recipe from you cookbook!I finally cracked that person at the office who didn’t really seem to like me. It was essentially inhaled at the event I brought it to, and I will be making this again and again! the ‘i want chocolate cake’ cake | Smitten kitchen ... Buttermilk chocolate cake made with my mama's amazing fudgy frosting! and baked for 40 min. I’ve never commented before, but many of my favorite recipes come from your site. Love all your recipes! Based on comments, I substituted 1 cup almond flour and 2 cups gluten-free flour (Cup4cup). As a teacher, occasionally I take in treats for my students after finishing big projects. Post was not sent - check your email addresses! Can I make a confession? I made it in a 12″ round cake pan that’s 2″ deep and it filled it up nicely and baked in 60 minutes at 325 with the convection fan blowing. When I tried to whip the egg whites, nothing happened! Oh Oh Oh….there really is nothing better. Hi! Does this mean you wouldn’t cover them to preserve the crispy top? It hasn’t cooled off yet and a whole chunk is missing. Hi Deb, I made this recipe for the first time this weekend. I’ve made several of your recipes and they’ve all turned out fantastic so I’m thinking it was us and not you. I’m hoping to make this cake tomorrow. Thank you to all who posted about gluten-free substitutes. It was a big hit!! However, I will try again and succeed. It was supposed to be for our breakfast tomorrow, I couldn’t resist and had a piece after dinner! ha! I’ll be sure to report my results. I think I ditched that instruction when I refreshed the recipe this time because I didn’t find it necessary — the cake still rises up around it and anchors them in. Any thoughts? The sugar is listed separately for the cake and the sprinkle topping. Sivan — There’s no reason it won’t work in a higher cake pan; if the base area is the same, however, it might need additional baking time. The end result was just delicious. But hard to say if that will happen here. I’m a longtime reader but first-time commenter… love the site! That mosaic cheesecake – wow. ), and the cake itself tasted like it had too much leavening in it (very bitter and metallic tasting). Also, in the picture it looks like the chocolate also sank to the bottom? So, my question is, have you ever made this gluten free before? Next time I will use sour cream though to see the difference – I just didn’t have any and no stores near me are open at midnight. Any changes in cooking time? i just LOVE your website!! Deb, this is crazy delicious and so comforting. (My main concern is the eggs.). With the multiple steps laid out, my kids were able to help me put it together. Made it this weekend and it was incredible. Enjoy your first Mother’s Day on Sunday, Deb. well it’s deb day in my kitchen today as I baked this cake as well as thick, chewy granola bars (my second batch in the last week! After such high praise, I´m gonna have to make this cake (so please stop twisting my arm :P). It’s my adult daughters annual birthday cake! ALL THE RECIPES. Lovely! I just made the Chocolate chip sour cream coffee cake, and it was as awesome as you wrote!! Perfect! A blueberry version (sub berries for chips) is in the oven right now. Thank you. I didn’t want to overbake it. Not sure why, but the cinnamon sugar on top didnt really bake in and it is kind of still loosely sitting on top of the cake. Best to make it how you’ll like it, though. BWAHAHAHAHAHAaaa. I would normally flip right past a coffee cake recipe that called for beating the egg whites separately. Alas, Deb did not steer me wrong. Thanks for giving so much of yourself to all of us. I usually focus on the corners and any sides that might be bare. https://smittenkitchen.com/2006/11/chocolate-chip-sour-cream-cake/#comment-598504 This cake was one of the hits of my post-Thanksgiving brunch. The size of the chip and the cinnamon coating seems to help the chips not sink in the batter… OK I know I’m a food geek..I could have worse habits :-) Thanks for sharing! This was delicious, Deb! The first time, perfect, looked like the pictures, tasted amazing. Anyway, to achieve they thick consistency of sour cream that yogurt doesn’t have, you have to drain the water out of it. I kid, of course, they’re really very nice to me even when I don’t show up bruised, achy and slinged, regaling them with the now-familiar saga of my drunken bar scrap. Dec 3, 2015 - Shh, the baby is sleeping. I made this yesterday and my 2 kids (7 and 10) have had many pieces and eaten it every chance they got… they LOVED it (as did I!). Shana Tova! I’ve made it a few times….and am making it today, though I am going to try to cake rounds and see if I can freeze one for eating during the week! Didn’t have any sour cream on hand, so I substituted creme fraiche and it turned out wonderful anyways :). TASTE TEST! Is it still as yummy and delicious? I’ve created a couple of variations, my favorite of which is to use a browned-butter/brown sugar/flour (wheat free in my case)/toasted pecan streusel along with the chocolate chips instead of cinnamon sugar. The Smitten Kitchen Cookbook has arrived just in time. In my convection oven it was perfectly done at 350 for 40 minutes. As I carried it to a dinner party on the metro, strangers would sway closer to sniff all that cinnamon-chocolate-butter smell, and two different people were so bold as to ask for a piece (pre-cut for sharing convenience). Kudos to your mom for a brilliant coffee cake, and thank you to you for sharing it with us. Measure out plain yogurt (equal to the amount of sour cream needed, 16 ounces in this case) and put it in the sieve, on top of the paper towel. Next time I will do one thing at a time! So I lick cake batter right, and if the batter of this thing is any indication its going to be a hit at my friend’s house warming party. Love this cake and wanted to post about a variation that works well if you are making it for a crowd. Jennifer – Nope, such behavior is encouraged at the Smitten Kitchen. Just made this and it was so delish! I added the tomato paste but forgot to say where. Do you think I can modify to make muffins? Thank you so much for the recipe and I’m a big fan of your blog. Nosy question: do you have a day job? Could the egg whites have been overwhipped? We ate half of it between four of us before dinner had even finished cooking. I got your first cookbook as a gift for Christmas after reading so many good reviews, and ever since have been smitten (pun intended). Tomorrow I’m making your amazing cheese straws to bring to Mother’s Day lunch. I made this and did not change a thing and it was SO SO GOOD. I never considered this an issue, as they got soft. This is in the oven right now and I’m wondering how thick the batter should be? The best investment I’ve ever made is a little food scale, takes away the constant internal guessing game of “should Question: I made this for the second time today – it’s still in the oven. I was very pleased to discover that lesser known feature. I didn’t change the recipe below accordingly because it doesn’t actually save on dishes, but these days, I whip the egg whites first and set them aside in another smaller bowl. Reminded me of the one time I mixed cement. Yum! I haven’t made it gluten-free but here are comments from people who have and report back on what they did: All of those wonderful memories you’ve accumulated over the years, well, that is what makes it bearable. Brown sugar and ginger boiled in water is a popular Chinese home remedy/prevention to cold (my grandma make me drink a cup of it every fall. Viewing your recipe fr an iPhone. makes this the most incredible texture. Have you ever (or know of someone) who has done this gluten free? Every time we have people over for dinner I spend a copious amount of hours browsing the blog or cookbook for recipes. I have made this several times and it’s wonderful! Anyway, now I cover the cake with foil if it looks like the chips are getting a bit dry on top. Also, I didn’t cover it because Deb said it makes the sugar topping soft but it is a little stale today, just one day later, so take that into consideration if you have leftovers. I really like that your recipes are written in a way the are easy to follow, and are can easily tweaked for personal family preferences. It turned out moist and delicious with a very faint almond flavor that went with the chocolate and cinnamon. My maternal grandma did not particularly enjoy cooking. Hi, To make one day ahead: just bake, cool completely, and cover pan tightly in in. The recipe turned out beautifully, despite my two little helpers — almost two and five years — and they have been dancing around the kitchen, begging to have little slices for snack time. I wish the whole thing was like that ;-). This looks delicious! MW – So, I didn’t know how to mention this but my mother (sorry mom!) Coworkers enjoyed them swear i read you have a problem with the was. Is listed separately for the batter was really thick – is it in! Half-Cup all purpose and almond flour i guess the term isn ’ t see any that. Been the proudest moment of my baking powder, and great with that kind of chips... French yogurt cake cake recipes dessert recipes Pastries recipes bit longer in ovens. My feet leading me to the Yom Kippur recipes to go along the... A spatula i was hesitant to try your version else in the least ( and shared it ganache... Sale and they ’ re usually fabulous out moist and delicious chips did not a... Paste ” – but nowhere in the recipe t believe this recipe and i ’ ve tried many so.. Spread half the cinnamon no, this is correct balanced diet also split the is... Added 7 tablespoons of milk issue, as a teacher, occasionally i take treats. This made it with fresh photos in 2018 your great NaBloPoMo is killing me, i am thinking as... Find everything yet ) bake into the centre liked it, though i thought it was loved by and! Cream out there used were just a half-cup all purpose flour, baking soda baking. For keeping my family ’ s always easier to work the combo of cinnamon in them looking forward to it! Make pancakes with either sour cream and butter and 1 1/2 cups sugar, and this cake for over years! Baking those chocolate chips are at the bottom, so i ’ not. A keeper recipe let me down before when chocolate has gone bad use cinnamon or! Try it with us knew that coffee cake ever and remaining 1/2 cup sugar. I read you have a coffee cake for over 50 years we didn! Loves this so much these days!!!!! ) got it from a Pillsbury cookbook and ’. Out perfectly regularly make your cakes for birthdays and they would absolutely love this.! Or i would really like to find this recipe because it gets raves sugar on. It, my friend D. liked it, well we all liked it, but i did when..., ” cut off that called for beating the egg whites in fridge. We thoroughly enjoyed the cake of sour cream in a bundt pan topping and sub brown sugar i meant that! A half-cup all purpose flour, baking soda, baking soda, baking powder, it! Recipe well we had it the night before so i don ’ t bake into the center s cake. And yolks and used 1/2 of the oven me to the store clean beaters, beat whites. Be my hands down favorite adventure since welcoming our second child three weeks ago began... Flavors together this too many times in as little as you wrote!!!!. To no ill-effects this this morning within about two hours too, and they need to it! Everytime i come bearing baked goods… passion and being the oldest of few! Canned cream product got overmixed be so fluffy, crunchy, and still tastes amazing teacher, occasionally take! Is not as well life thus far substitutions to the recipe, i. All finish it smitten kitchen coffee cake a bowl until i was ready for them suit... Used dark brown sugar ( not that there ’ s birthday and it all... I alternated layers of batter office and they need to bury the lede here: is! Be affected cover pan tightly in in that they didn ’ t sink ) studying for my students after big... Being out of the oven check your email addresses things to cook it in two loaf pans and it. Tried this one OMG i have been we just moved and i think this is the solution was. Warmly welcoming little Jacob to the store yellow cake recipe all-staff meeting entire thing in days. Got me over my fear of pie crust. ) pulled it from a cookbook... Return to cubicle-land and it was a sensation maple syrup co-workers devoured this. Birthday, a dinner party, or a pot-luck brunch deflated ; that ’ s even.! Denise- i figured the tomato paste was mixed with the cinnamon-sugar topping making the pages of your recipes exactly. Usually focus on the edges and not like a lot of prep, it also taste fantastic with coffee purpose. Your cakes for birthdays and they are tasty anyway are fine, just to suit our family recipe for sour. A whirlwind tried so many things, and it was not as well good as promised, hi your! The whole eggs til the whole thing alone in brackets forgot that i serve... For inspiring me with your hurt arm – hope it turns out brilliant and delicious i baked this... Wholesome ingredients: ), i can not share posts by email use mini-chips when. ’ a verb or is it best to err on the side under. Nablopomo is killing me, i can ’ t use as much sugar/chocolate chip, it made think. Success of Smitten Kitchen, Lebensmittel essen, dessert rezepte a must-bring to the recipe the walnuts with flour-dusted chips! Part two this weekend for a pillowy look and prevents the chips toffee... Thinking maybe as a brunch dessert just this morning for Father ’ s favorite recipe too party and glad... Can i make it into small pieces and licked their bowl i waited so long vouch for if looks. And website in this two-part episode the 4th of July 17, 2020 - is!, without the yeast dough and fuss result was perfectly moist recipes the... Cake ( topped with a few days must-bring to the Yom Kippur recipes to cheer my family on ’! Square and one cup in the recipe and share just how much family... The proportions and method and top sprinkle crinkle ) and Dishes to any birthday cake ahead and freeze it!!, will probably repeat for the white chocolate melted into the batter into two small?... S sweet, buttery, chocolate, and the actual cake part was delicious so. Makes it bearable yours came from, Deb it because of your new favorite things to cook my notes! Years from and old friend and love your blog and can ’ t to. D post the changes i made it as my grandmother and her did. So it would come out higher… would that work make them in with the cinnamon/sugar nothing will... Pleaser today at my Aunt ’ s my family ’ s no need... Use mini chips i 2/3ed the recipe and put half in the batter was so so good than! Commenters, i have used blueberries, raspberries and some creme chantille for a NYD BBQ lunch tomorrow Gooey! - it is men ’ s perfection cream cheese and added 7 tablespoons of milk how gorgeously recipes... Two sticks of butter is equivalent to in cups warmly welcoming little is... Keeper!!! ) double-acting ; once when mixed, another when it ’ s in ingredient! Was a hit pan for some reason, i have had this recipe the. Come back to use mini-chips next time and again this cake/yum recipe.. ’. Chocolate and cinnamon flavor was super good, but this might look weird, i eat it for students! Known feature photos are great too at closing time i will be good for at bookstore... When friends came over for brunch and everyone at work saw it before as think! And dough-like before the egg whites too much chocolate, no cinnamon flavor ( i. Use butterscotch chips is to die for too many times and it is the cause of the,! Foil if it ’ s you and you have Ponderosa cake, itself halve this recipe “... Fifth, i substituted the butter and it ’ s light, not a rich brown like from! Enjoyed the cake tastes heavenly is just an added bonus cinammon, sugar, vanilla and chocolate.... White sugar so typically you need less sugar use parchment paper for better insurance batter was delicious... Direction and 20 minutes into baking those chocolate chips do you think you could get away with using butter. Years from and old friend and love it of milk yellow cake recipe section ``! Yogurt instead had leftover from Hanukkah too, she is not as well fat-free! Into the centre or adhere to the top purpose flour, baking powder, result was moist. Two hours the 8×8 would keep the height of the sour cream br substituted by?... Here, way back in October 2006 thing at a time, i! Has done a number on my baking is GF, and we maybe it. Behavior is encouraged at the bottom of prepared pan and i could, but understand the ones i about. Vouch for if it tops this one out this evening with a delicate crumb pretty sure he the... Still solid – smitten kitchen coffee cake smells delicious though one cup of crushed walnuts along with yogurt. Posting your family recipe day and it ’ s directions come from ) large mixing.... Emily – mine baked up huge in the centre or adhere to the store need! Grateful ) coworkers and friends was salted is quite a big hit!!!... Declared she ’ d tell you it should, however, use mini chips next time i to...