Chocolate Chip Coffee Cake w/Brown Sugar Icing

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Sour cream coffee cakes are my favorite. Hands down I think they are the best coffee cakes because they are so moist. There's nothing worse than a dry coffee cake - except maybe a warm beer or cold french fries. Chocolate chip cookies are also my favorite. Combining the two is pure bliss. Adding brown sugar icing is just...icing on the cake. Sorry.

Chocolate Chip Coffee Cake w/Brown Sugar Icing

Coffee Cake

¾ cup butter or margarine, softened

1 cup sugar

½ cup brown sugar

1 cup sour cream

2 tsp vanilla extract

3 eggs

1 ¼ cup unbleached white flour **

1 ¼ cup whole wheat flour **

1 tsp baking soda

1 tsp baking powder

½ tsp salt

1 cup semi-sweet chocolate chips

Brown Sugar Icing

½ cup brown sugar

4 T butter

⅛ cup evaporated milk

2 T powdered sugar

1 tsp vanilla extract

**Caveat: For years, I have combined equal amounts of unbleached white flour and whole wheat flour into one container. As my flour supply gets low, I repeat the process. Therefore, I cannot say with 100% certainty that the amounts listed above are exact as my combining method is not exact.

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Instructions
Generously grease a 10 inch bundt pan. Heat oven to 400° F.

For the cake
In a separate bowl, combine unbleached white flour, whole wheat flour, baking soda, baking powder and salt. Set aside. Soften, but do not melt the butter or margarine. In a stand mixer (which is what I use), combine butter or margarine with the sugar and brown sugar and mix until creamy. Add sour cream, eggs, and vanilla extract and mix until smooth. Pour into greased bundt pan and bake for 10 minutes. Lower the oven temperature to 350° F and bake for an additional 40 minutes. Remove from oven and cool for 15 minutes in pan before inverting cake onto a wire cookie sheet. Cool completely before icing.

For the brown sugar icing
Although I have used margarine in a pinch, real butter is really better for this recipe. In a saucepan over low heat, combine and melt together brown sugar, butter, and evaporated milk. Bring to a boil and stir constantly for 1 1/2 minutes. Remove from heat. Whisk in powdered sugar one tablespoon at a time. Add vanilla extract and stir. Cool slightly before drizzling onto cake. In my opinion, don't wait until it's cooled completely otherwise it may be too thick to drizzle on the cake. By all means, double the recipe if you want more icing. I did not use all of the icing on the cake.


You may have noticed the pockmarks on the coffee cake in the picture. That's because some chocolate chips sank to the bottom of the batter and stuck to the pan. Feel free to fill these with more icing.

Inspiration recipe(s): Cinnamon Swirl Bundt Coffee Cake, Brown Sugar Icing

Enjoy!

~CD