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· Culture Notes: Sourcream Chocolate Chip & Walnut Coffeecake

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Culture Notes: Sourcream Chocolate Chip & Walnut Coffeecake
by Dain

Closely adapted from Smitten Kitchen.

I don't have much of a sweet tooth, so I don't frequently bake. (I could eat french fries without end, however.) A cake needs to be particularly delicious to boast any kind of eternal return, as all recipes featured here are. There's something magical about those intensely sweet bites of chocolate chips and cinnamon sugar sandwiched between layers of tender sourcream batter. It is also possible, since it's a coffeecake, it's more toothsome because it's basically a snack, not accompanying a heavy meal. I've tweaked the original recipe to be less tooth-achingly sweet, halving the chocolate chips and replacing lost volume with chopped walnuts.

    2 ⅓ cups all-purpose flour, sieved
    1 tsp baking powder
    1 ½ tsp baking soda
    3/4 tsp salt
    1 stick of unsalted butter, softened
    1 cup sugar
    3 large eggs, separated
    1 ½ vanilla extract

    ⅔ cup cinnamon sugar
    dark chocolate chips
    chopped walnuts
Preheat oven to 350°. Sift together flour, baking powder, baking soda, and salt into a large bowl. In another bowl, cream butter with sugar, adding egg yolks and vanilla. Add flour mixture and sour cream, alternating, just a little at a time. Whisk egg whites till fluffy, fold into batter. Butter a 9' pan. Sprinkle the bottom of the pan with a fine layer of cinnamon sugar, which will caramelize in the most pleasing way as it bakes. Spread a half-inch layer of batter evenly in the pan. Dust cinnamon sugar on top, some chocolate chips, some walnuts. Add another layer of batter, as evenly as you can (or you'll get lopsided layers). Repeat with cinnamon sugar, chocolate chips, and walnuts. Once you've spooned on the final layer, dust the top with more cinnamon sugar.

Bake for about an hour, or until toothpick comes out clean. Good with strong black coffee, of course, which I like to serve in black teacups.


1/31/2013 [0]

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