This month we’ve been posting recipes that mean LOVE to us in one way or another. I could not let February pass by without making this special cake. It’s one of those favorite foods from my childhood and I actually still have a recipe card for Sour Cream Chocolate Chip Cake written in my 8th grade handwriting!
It all started on Hood Canal where our extended family shared a house on the beach. We’d spend a couple of magical weeks there every summer playing with our cousins – swimming, water skiing, digging for clams, playing board games and just hanging out. The weather wasn’t always good, but the food at the canal was always amazing, thanks to our hard-working moms.
There always seemed to be a Sour Cream Chocolate Chip Cake tempting us on the kitchen counter. The trick was to get a piece when the cake was still warm. The gooey chocolate chips tasted so good! The Oswalds are notoriously big eaters… we would simply huddle up football-style around the kitchen counter and devour the cake straight out of the pan.
I don’t think a Sour Cream Chocolate Chip Cake ever lasted more than a few hours. It just didn’t stand a chance in that house.
Since I am hanging out with my cousin, Kjell, and his family this week, (and I had leftover sour cream in the fridge from making Sour Cream Chicken Enchilada Bake) it seemed like the perfect time to resurrect this old recipe.
Annika, my niece and baking assistant, helped me mix everything together and the cake was in the oven in no time. (No wonder my mom liked to make this recipe!)
Soon the kitchen was smelling like cinnamon and chocolate and Kjell and I were reminiscing about our summers at the canal. And once again, we ate our cake before the chocolate chips had a chance to cool.
It tasted just like we remembered.
- 6 Tbsp. butter, softened
- 1 cup plus 2 Tbsp. granulated sugar
- 2 eggs
- 1⅓ cups all purpose flour
- 1½ tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 1 cup sour cream (okay to substitute low-fat or non-fat)
- 1 cup semi-sweet chocolate chips
- Preheat oven to 350 degrees.
- With a hand mixer or in a stand mixer, combine the butter and sugar until well blended.
- Add the eggs, one at a time, and incorporate well.
- In a separate bowl, combine the flour, baking powder, baking soda and cinnamon.
- Combine the flour mixture with the butter mixture just until blended.
- Mix in the sour cream.
- Spray a 9″ x 13″ pan with non-stick spray, then pour the batter into the pan.
- Scatter the chocolate chips over the top of the batter and sprinkle with 2 Tbsp. sugar.
- Bake at 350 degrees for 35 minutes or until the cake is light brown and begins to pull away from the pan.
- Store at room temperature – do not refrigerate.