I’m watching Ina Garten’s Barefoot Contessa right now. She’s talking about bringing dinner to a woman who’s just moved down
I’m watching Ina Garten’s Barefoot Contessa right now. She’s talking about bringing dinner to a woman who’s just moved down the street from her posh East Hampton digs. And guess what she says? She says, “This will be a great way to welcome her to the hood.” What, Ina? If there were one place on earth that was the opposite of a hood, it would be East Hampton, NY. Sorry. I know this has nothing to do with coffee cake. I just couldn’t stop laughing when I heard her say this, and now it’s on my mind.
So, uh, how about that coffee cake. I feel bad because it really deserves more recognition than I’m giving it. It hits your craving for a chocolate bar, a cake, and a moist gooey thing all in one. Yuh-hum. My mom has made this coffee cake since I was little, and every time it is a new experience in my mouth. And it’s one of the few desserts I’ve had that tastes just as good room temperature as fresh out of the oven. It’s great! And I cannot stress enough how overcooking this will seriously detract from its full potential of greatness. So reeeally stick close to your oven so do a knife check for cooked-ness. As soon as your knife comes out clean, take the cake out! Trust me, you’ll be happy you did 🙂
1 cup sugar
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 stick unsalted butter, softened
1 teaspoon vanilla
1 cup plain yogurt/sour cream
1 cup semisweet chocolate chips
3/4 cups brown sugar
1 tablespoon ground cinnamon
Preheat oven to 375°F. Grease and flour a large bundt pan and set aside. In a large bowl, mix together butter, sugar, yogurt, and vanilla. Add in eggs, stir. Incorporate flour, baking soda, salt.