Chocolate Chip Snack Cake

I make this cake for my girls on the weekend or sometimes for when they arrive home from school. The smell of cinnamon and chocolate is so comforting in the house. An important thing to remember is that you don’t want to over stir the batter. If you do, it can become tough and chewy as it bakes. The walnuts are something we like, but can be omitted altogether, depending on preferences.

Chocolate Chip Snack Cake

2 cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 ¼ cup sugar
1 teaspoon cinnamon
1 stick (4 oz) unsalted butter, at room temperature
2 large eggs, at room temperature
1 cup sour cream
1 teaspoon pure vanilla extract
1 cup chocolate chips
¼ cup chopped walnuts

1. Preheat the oven to 350. Grease an 8 inch square baking pan. In a medium bowl, mix together the flour, baking powder, baking soda and salt. In a small bowl, combine ¼ cup sugar and the cinnamon.

2. Using an electric mixer, beat together the butter and remaining 1 cup sugar until fluffy, about 5 minutes. Beat in the eggs, 1 at a time, then beat in the sour cream and vanilla. Fold in the flour mixture (by hand!), in 2 parts until just combined. Pour half the batter into the cake pan (use a greased spatula to spread it, it will be thicker than cake batter) and sprinkle with half the cinnamon mixture and half the chocolate chips. If you are using nuts, sprinkle half of them, as well.

3. Spoon the remaining batter evenly over the filling, spread it gently. Sprinkle with remaining cinnamon sugar, chocolate chips and nuts.

4. Bake until golden and a toothpick inserted in the center comes out clean, 35 to 40 minutes.

Serves 8