High Altitude Chocolate Chip Breakfast Cake
Buttery, sour cream chocolate chip breakfast cake, sprinkled with cinnamon sugar and mini chocolate chips.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
Ingredients
- 2 cups cake flour, fluffed, spooned and leveled
- ¾ cup granulated sugar
- 1 ½ tsp baking powder
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- 2 large eggs, room temperature
- ¾ cup full fat sour cream, room temperature
- ¼ cup unsalted butter, melted
- ¼ cup vegetable oil
- 2 tsp vanilla extract
- ½ cup + 2 tbsp mini chocolate chips, divided
- ¼ cup cinnamon sugar (1/4 cup granulated sugar + 1/2 tsp ground cinnamon)
Instructions
- Preheat the oven to 350 F, and position a rack in the center of the oven. Lightly grease an 8-inch or 9-inch square baking pan with non-stick baking spray.
- In a bowl, sift together the flour, sugar, baking powder and salt.In a separate bowl, whisk together the eggs, sour cream, melted butter, oil, and vanilla extract.
- Add the wet ingredients to the dry, and fold everything together with a spatula until combined. Fold in 1/2 cup of the chocolate chips. The batter will be fairly thick.
- Spread the batter into the prepared pan, and sprinkle the batter with half the cinnamon sugar. Bake the cake for about 28-30 minutes, for a 9-inch pan, or a few minutes longer for an 8-inch pan, until a cake tester or toothpick inserted in the center comes out clean, or with moist crumbs clinging to it.
- While the cake is hot, sprinkle with the remainder of the cinnamon sugar and mini chocolate chips.
- Let the cake cool for 30 minutes, then serve warm.
Notes
Store leftover cake in an airtight container at room temperature for up to 3 days.
Re-warm individual pieces of cake in the microwave for about 20-30 seconds at 50% power for a soft, just baked texture.
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