There was nothing fun about it, and I’m being a big, spoiled baby today, because I can.
I never whine, I’m never a brat when I’m sick, and I never make anyone take care of me, but this was the dentist. And trips to the dentist that don’t end in, “Well, great job! No cavities! See you in six months!” deserve whining.
Especially when they involve needles in your mouth and teeth being forcibly removed from your head.
Therefore, I’m not actually typing this today…I typed it before my appointment (I know how I’m gonna be after, trust me). What I’m actually doing is laying in bed, probably on pain meds, sleeping or maybe reading, but definitely not doing anything strenuous or stressful…or even productive.
And I’m eating this cake.
Because even after having a tooth pulled, and not really being able to chew quite like a grown up yet, this cake needs to be a part of my day.
It’s that good.
The chocolate swirl in the cake, is made using the same ingredients as the streusel, except there’s no butter in it, so you can mix the swirl and the streusel up at the same time. Then, just divide it in half, and add butter to one half to create the streusel topping.
Assembling the cake is easy peasy, but the batter is slightly thick, so you have to be patient when spreading it.
Start by adding half the batter to your pan, sprinkle with chocolate chip, and sprinkle with the non-buttered portion of the streusel mix. Next, drop the remaining batter on top and gently spread it with a spatula. Take your time; the batter is thick, but it will spread without any problems. Once you have the batter spread to the edges of the pan, sprinkle on more chocolate chips, then cover it with the remaining streusel (with the butter mixed in).
You can also omit the chocolate and the chocolate chips. You wouldn’t be crazy if you decided to do this, because it’s still so crazy yummy that I forgive you for getting rid of chocolate.
And I’ve made a lot of stuff, so between you and me, that’s saying something.
I love this cake so much, I have managed to eat two very large pieces, even without the full ability to chew properly. Dentist-schmentist, give me cake!!
Chocolate-Swirl Cinnamon Streusel
Sour Cream Coffeecake
Makes 1 9×13-inch cake
FOR THE STREUSEL/SWIRL
1 cup brown sugar, packed
3/4 cup all-purpose flour
3 tablespoons cocoa powder
1 tablespoon ground cinnamon
3 tablespoons cold unsalted butter, cut into 1/2-inch chunks
FOR THE CAKE
2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, softened and cut into 1 tablespoon pieces
3 eggs, at room temperature
1 tablespoon vanilla extract
1 1/2 cups sour cream (I used low fat and it worked great)
1/2 cup mini chocolate chips
To make the streusel/swirl:Â In a large bowl, combine the brown sugar, flour, cocoa powder, and cinnamon. Transfer 1 1/4 cups of the mixture to a smaller bowl and set aside (this will be the swirl in the cake).
Mix the cold butter into the remaining mixture (in the large bowl) by hand, squeezing the pieces in to mix it.
Cover and freeze while you prepare the cake.
To make the cake:Â Preheat oven to 350 degrees (180 C). Lightly grease and flour a 9×13-inch cake pan; set aside. (I used Pam with Flour, and it was perfect.)
In a large bowl, or the bowl of a standing mixer, combine the flour, sugar, baking powder, baking soda, and salt. Add the butter, a few pieces at a time, until incorporated. Next add about half of the sour cream, and mix until the dough comes together. Add the remaining sour cream, eggs, and vanilla and beat on medium speed until smooth, light in color, and fluffy. Scrape the bowl, making sure there are no streaks of flour or other ingredients remaining.
Assemble: Spread half of the cake batter in the prepared pan. Sprinkle with 1/4 cup mini chocolate chips, then sprinkle the dry chocolate cinnamon mixture over the top, covering the cake batter evenly.
Drop the remaining half of the cake batter over the streusel and gently spread it until it reaches the sides. The batter is thick, but it will spread smoothly and evenly, if you take your time. Sprinkle the remaining 1/4 cup mini chocolate chips over the top. Cover the top of the cake with the streusel from the freezer (with the butter mixed in).
Bake for 27 to 30 minutes, until the cake springs back to your touch, and a toothpick inserted int he center comes out clean.
Allow to cool for at least an hour before serving.
Recipe by Darla