Yes it is necessary to put sour cream/cottage cheese in the lengthy title because that is the whole reason I made this! I had a bunch of fun baking substitutes in my fridge that I wanted to use up before the went bad. Things like buttermilk, sour cream, and cottage cheese. How fun would it be to substitute theese in a recipe and see how it turns out?
I would love to start tweaking recipes and even creating my own. As a young blogger, I have always followed recipes to a tee and hardly ever stray from the beaten path. But as I'm growing in my skills I want to start getting creative! This was a small small start, but hey it's something!
It was a great texture, and it didn't even contain the signature streusel that coffee cakes usually do. I loved the chocolate chips throughout; they definitely made this cake. Of course I can never leave well enough alone, so I made myself a cinnamon confectioners sugar glaze, but you honestly don't even need it.
Cinnamon Chocolate Chip Sour Cream/Cottage Cheese Coffeecake
inspired by The Food Librarian
1/2 cup unsalted butter at room temperature
1 1/2 cups granulated sugar
3 large eggs, separated
1 1/2 teaspoons vanilla extract
1 cup sour cream
1 cup cottage cheese
3 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon table salt
Filling and Topping
2 cups or 12 ounces semi- or bittersweet chocolate chips
1/2 cup granulated sugar
1 teaspoon cinnamon
Preheat oven to 350°F. Butter a 9-x-13-inch baking pan. If not nonstick coated, cover the bottom with a rectangle of parchment paper. Set pan aside.
In a large bowl, cream butter and 1 1/2 cups sugar. Beat in egg yolks and vanilla. Sift flour, baking soda, baking powder and salt together into a separate bowl. Alternately mix in sour cream and cottage cheese and then dry ingredients into butter mixture until both are used up and the batter is smooth and very thick. In a medium bowl, beat eggs whites until stiff, then fold into batter.
In a small dish, whisk together sugar and cinnamon for filling and topping.
Spread half the cake batter in the bottom of prepared pan. Sprinkle with half of cinnamon-sugar mixture and 1 cup of chocolate chips. Dollop remaining cake batter over filling in spoonfuls. Use a rubber or offset spatula to gently spread it over the filling and smooth the top. Sprinkle batter with remaining cinnamon-sugar and remaining chocolate chips. With the palm of your hand, ever-so-gently press the chocolate chips a bit into the batter. No need to submerge them, you just want to make sure they adhere bit.
Bake for 40 to 50 minutes, rotating halfway through, until a tester inserted into the center of the cake comes out clean.