Cinnamon Coffee Cake

My girlfriend Eileen makes the most delicious cinnamon coffee cake. And it's not just a breakfast treat, she brings it to family get-togethers, picnics and football games. This cake is a breakfast or a dessert!

Delicious right out of the oven - trust me, little noses can smell this cooking from outside the house. It also keeps for a few days, so if you somehow don't manage to eat it all in one sitting (what's wrong with you?!), it will be fine to cover with foil and store on the counter.

Ingredients:

• 1/4 lb unsalted butter (1 stick) 
• 1 cup sugar
• 2 eggs
• 1 cup sour cream
• 1 1/2 tsp baking soda
• 1 tsp baking powder
• 2 cups flour
• 1 tsp vanilla

Topping: 

• 1/2 cup sugar
• 1 tsp cinnamon
• 1 cup chocolate chips

Directions:

1. Set oven to 350 degrees F and spray a 9x13 pan with nonstick cooking spray.
2. Mix topping ingredients in a small bowl and set aside. 
3. Cream butter, then add sugar and eggs.   
4. Sift dry ingredients together in a separate bowl.
5. Alternately pour the dry ingredients and the sour cream to the wet mixture. Add vanilla and gently mix.
6. Pour half of the batter to the greased pan, then sprinkle with half of the topping mixture. Pour the remaining batter on top and cover with remaining topping. The dough is thick here, so I often just sort of scoop and dump the remaining batter, working with my spatula to try and spread it out.
7. Bake 350 for 30 - 45 minutes, depending on oven. Mine bakes for about 35 minutes usually. Just test it with a toothpick and you'll know it's ready when the toothpick comes out clean.

Serve warm or cold. It's you're not going to serve it right away, cover with aluminum foil once it's cooled. It can sit on the counter for a few days if it lasts that long!