This is the last piece of a very special cake my daughter made for me. One year ago (on my 40th birthday), my daughter (14) announced that she would start making my birthday cake every year (happy-happy). She had a bit of trouble frosting that first cake all by herself, so this year she opted for a non-frosted cake. It was a coffee snack cake with a cinnamon and chocolate center, and it was very yummy!
Chocolate Chip Cinnamon Swirl Cake
1/2 cup butter, softened
1 1/2 cups sugar, divided
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup sour cream
3/4 cup semi-sweet chocolate chips
1 teaspoon ground cinnamon
Pre-heat oven to 350F. In large bowl, cream butter and 1 cup sugar until light and fluffy. Add one egg at a time, beating well after each. Add vanilla; mix.
In a small bowl, combine flour, b powder, and b soda; add to the creamed mixture alternately with sour cream. Beat well to combine.
Spread half the mixture in a greased 9x9 baking pan. Sprinkle with chocolate chips. Combine cinnamon and remaining sugar and sprinkle over chocolate. Top with remaining batter. Bake at 350F for 40-45 minutes. Cool on wire rack. Serve.
Note: I love chocolate and cinnamon together, but some people aren't fond of that flavor combination - if you're not fond of it, feel free to omit the cinnamon from this recipe.