I arrived home after work Friday night, and wanted nothing more than to put on my pyjamas, curl up on the couch and watch some nature documentaries on J’s borrowed AppleTV. (Yes, I said nature documentaries. Yes, I’m a huge nerd). But when I got home, J had made dinner, and was desperate for some dessert to go with it.
Usually, he’s banned from baked goods. If he so much as lays a finger on my stand mixer, there’s hell to pay.
But Friday night, I couldn’t even imagine standing up long enough to bake. I didn’t think my mind could handle the intricacies of a recipe, and I sure as hell couldn’t leave my nature shows to play all by themselves. So I granted J permission to bake – a very rare occasion in our house. He swore up and down that he was a fantastic baker, and that he would knock my socks off. He promised that no harm would befall my precious mixer, and that he knew the perfect recipe to make me smile.
So, ten minutes and a call to his mother later, J turned on the stand mixer and began creating.
And this is what he pulled out of the oven.
It was delicious. I was impressed, though I knew he could follow a recipe. I don’t even need to tweak the recipe at all, because its so good. I WILL change a few things in the future, however – this would be awesome with a crumble topping, or some pecans, or with chocolate all the way through. But for now, here’s the recipe.
1/3 cup butter
1 cup sugar
1 1/3 cup flour
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 cup sour cream (J used low-fat, my mother-in-law uses regular)
In the bowl of a stand mixer, beat butter and sugar together for 10 minutes. (Yes, 10. This is important, though I’m not sure why). Beat in eggs, one at a time. In a separate bowl, whisk together flour, baking powder, baking soda, and cinnamon. With the mixer on low (or by hand), stir the dry ingredients into the wet ingredients. By hand, fold in the sour cream until just combined. Pour into a greased 9×13 pan, and bake at 350 degrees for 35 minutes. When the cake comes out of the oven, sprinkle chocolate chips over the surface. Let stand for about 15 minutes, then slice and serve.
This also makes an awesome breakfast food – I’ve had several slices over the last few days.