A Comedy of Errors: Making Chocolate Chip Coffee Cake

| October 16, 2007 | 3 Comments


I’ve had my eye on the chocolate chip coffee cake that Madeline wrote about a few weeks back. It sounded so good. And although I HATE sour cream with a passion, I decided to give it a try on Sunday. The few recipes that have caught my eye on Everything Rachael Ray have been really good, so I figured this would be a cinch for a yummy hot Sunday breakfast.

The morning started out as okay as can be — I got up, let the dogs out, got Will up and set out to make breakfast. Everything was going fine. I softened the butter, creamed it with the sugar and set about to mix in the eggs.

Note to Self #1: DO NOT TRY TO CARRY TWO EGGS IN ONE HAND WHILE PREGNANT.

Clumsy me (and yes, I am BLAMING it on being pregnant) dropped one of the eggs, spilling some juices into the fridge and the rest onto my kitchen floor. AWESOME. But it cleaned up quickly and I went about cooking.

Note to Self #2: DO NOT TRY TO ADD AN EGG TO THE MIXER WHILE IT’S ON, WHILE PREGNANT.

It must have been clumsy me adding the first egg to the mixer because I slipped and dropped the shell in while it was whirling — crunch, crunch, crunch.

Back to the old drawing board. I considered giving up at this point, but I was completely unwilling to let some coffee cake outwit me. So I forged on, started over, learned from my mistakes and got the darn thing in the oven.

This better be good.

About five minutes into cooking, I realized that I forgot an ingredient — baking soda. Fortunately it also has baking powder so I just hoped for the best. The cooking time was 30-35 minutes, at 32 minutes I checked it — not done. I set the timer for another 4 minutes. Still not done. I set it for another 12 minutes, since it was REALLY not cooked yet.

Why won’t this darned thing cook?

All I could remind myself was that at least it smells good (and if I can ever EAT it, I bet it will taste good too). When the timer went off, I had high hopes . . . and it was much further along. Just not done yet. Another four minutes.

This thing better be done now.

Finally, the knife (cake tester) came out clean. I didn’t even wait more than a minute before slicing it up and calling everyone to eat. Tasty? Yes. Worth making it again? Yes. I just wish I knew why this took me close to an hour to cook . . .

You can check out the recipe here. If you try it, let me know how long it takes you to cook it.

The few notes I have are:

  • try substituting the 1/4 cup of sugar for 1/4 cup of brown sugar in the topping (and maybe adding a tbsp or two of flour).
  • try using dark chocolate chips instead of semisweet
  • don’t expect the timer to tell you when the coffee cake is done

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Chocolate is high in antioxidants, making this a great post for Sweetnicks‘ ARF/5-a-Day Tuesdays.

Category: Recipe Highlight, Thoughts

About the Author ()

Sarah W. Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.

Comments (3)

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  1. Cate says:

    When I made this one, it definitely took a lot longer to bake than the recipe indicated.

  2. Madeline says:

    You almost got me in trouble for laughing in my office. Well, you definitely get an E for Effort. I can’t remember exactly how long it took to bake when I made it, but I think it wasn’t more than 10 extra minutes.

  3. amanda says:

    I just made this over the weekend, and it was sooo good! I had bookmarked that recipe for a while, and finally came around to using it. I only baked mine for about 25 minutes, and it was done.

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