Semi-Disastrous Cinnamon-Chocolate Chip Cake

Four things about food that can be true:

1. It looks fabulous and tastes like sand

2. It looks like disfigured masses of…stuff and tastes like sand

3. It looks fabulous and tastes fabulous

4. It looks like disfigured masses of…stuff and tastes fabulous

Guess what category THIS falls under?

You see, sometimes a cook gets over-optimistic and DESPITE having gut feelings about the pan and the stuff she pours into it being too much, she wings it.

Only to have a perfectly beautiful cake SLIGHTLY disfigured (ahem, see how LESS PRETTY my pic is? See?). Let’s just leave it at LESSON LEARNED.

Adapted from the wonderful Smitten Kitchen (you know I rave…what are heroes for!?), it’s a fairly simple and easy cake to bake. Plus, no icing needed! I am going to be serving it with a spoon of whipped cream on each slice. It’s a perfect “break” cake–including breakfast.

Do it, I say! Just use a bigger pan than yours truly!

*

Ingredients:

3 cups all-purpose flour

1 teaspoon baking powder

1 1/2 teaspoons baking soda

1 stick unsalted butter (8 tablespoons) at room temperature

1 1/2 cups sugar

3 tablespoons yogurt

1 1/2 teaspoons vanilla extract

16 ounces sour cream

1/4 cup applesauce

12 ounces chocolate chips

1/2 cup sugar

1 teaspoon cinnamon

Method:

Butter a 9″ x 13″ pan. Preheat oven to 350ºF.

In a medium bowl, sift together flour, baking powder and baking soda. Set aside.

In a large bowl, cream together butter, sugar, yogurt and vanilla until light and fluffy.

Add in about 1/3 of flour mixture and blend with whisk. Add 1/3 of sour cream and blend. Continue this step until all of the flour and sour cream has been mixed in. Add applesauce and blend in as well.

In a small bowl, combine 1/2 cup of sugar and 1 teaspoon cinnamon.

Pour half of the batter into pan, spreading it into the corners with a spatula.

Sprinkle half of the sugar-cinnamon mixture, then sprinkle chocolate chips.

Pour rest of the batter on top and sprinkle the remaining sugar on top.

Bake for 40 -50 minutes or until toothpick in center comes out clean.

You can flip the cake out of the pan after it has cooled for a good hour. Or you could just leave it in the pan and serve straight from it.

Serve at room temperature. If you have leftovers (oh, trust me, you shouldn’t) store in airtight container in refrigerator after first two days.

Update, as usual, as soon as I have had some!

Printable Version

 

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2 Responses to Semi-Disastrous Cinnamon-Chocolate Chip Cake

  1. ind says:

    god i am carving this now! wish you were here to make me some…..but thats what the recipes are for right?!(;

    • KV says:

      Hehe, yes! Make it! It’s not that hard, really. And then come back and tell me how it turned out! I’d love to see :)

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