Chocolate Chip Sour Cream Coffee Cake

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It's birthday time at the office again, and you know what that means. Cake!

I thought I'd make another favorite recipe from the old bed and breakfast days. It's incredibly easy to make and really good. I especially love it with a glass of very cold milk or a cup of hot cocoa.

And while I'm thinking of the innkeeping days, here are a couple of pictures. The B&B was in a building that looked like a castle. Unfortunately, we don't really have any good pictures of the building because the life of an innkeeper is incredibly nonstop busy, and we seriously had a spare moment. Also, this was in the days before digital photography, so we didn't take many photos anyways. Chloe was three when we lived there and was definitely THE princess of the castle. Her bedroom was even in a turret.

Of course, Chloe had to be a princess for Halloween that

year. And here she is gazing down over her kingdom
from her tower.

Autumn, the birthday girl, with  her cake. 

And yes, THE princess of the office. 

 

Moist cinnamony, chocolately goodness!

Chocolate Chip Sour Cream Coffee Cake
Ingredients:

• ½ cup butter
  
• 1 cup sugar
  
• 2 eggs, beaten
  
• 1 cup sour cream
  
• 2 tablespoons milk
  
• 2 cups all-purpose flour
  
• 1 tsp. baking soda
  
• 1 tsp. baking powder
• 2 tsp. cinnamon
  
• 1 ½ cups chocolate chips
  

Grease and flour a Bundt pan. In a medium bowl cream together the butter and one cup of sugar. Beat in the eggs until the mixture is light and fluffy. In a separate bowl combine the sour cream and milk and set aside. Sift together the flour, baking soda, and baking powder and add alternately with the sour cream mixture until well blended. Fold in the chocolate chips. Spoon half of the batter into the prepared pan. Combine the cinnamon and ½ cup of sugar and sprinkle half of the mixture over the batter. Spoon in the remaining batter and sprinkle with the remaining cinnamon mixture. Bake in a 350˚ oven for 45 minutes. Cool on a wire rack. Serves 14.