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
makes a 9x9 cake pan
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.