Snickerdoodle Cake with Chocolate Chips

Happy Super Bowl day, everyone! If you need an idea for a great treat today (or any day, for that matter), look no further than this easy recipe that is sure to please. If you want to make it more-football themed, I suggest making a simple vanilla frosting (or using some pre-made), thinned to pipe-able consistency, and draw a football atop the delicious top crust after the cake has cooled. The cooked cinnamon top is already the color of a football, so it would be perfect, really :)

Link to my YouTube "making of the recipe" video: https://youtu.be/-gWYrx1u5pk

Original recipe credit: https://www.kingarthurbaking.com/recipes/chocolate-chip-snickerdoodle-cake-recipe

Recipe below contains my modifications.

Ingredients:

for the coating/topping--

2 T. sugar

1 tsp. cinnamon

for the cake batter--

3/4 c. sugar

2 large eggs

3/4 c. sour cream

1/2 c. canola oil

1/2 tsp. salt

1/2 T. baking powder

1/2 tsp. baking soda

225g (1 3/4 c. + 2T.) unbleached all-purpose flour

1/2 c. semisweet chocolate chips

Directions:

1. Prepare your pan: grease an 8" x 8" meta baking pan. Cut a piece parchment large enough to extend past the edges after it will be tucked in to line the pan. Cut out the corners to make it easy to line the pan with it and to make it to where you can easily lift the cake out at the end (see my video above for a visual of this). Press the parchment into the pan (the grease should help it stay in place). Spray the parchment with non-stick cooking spray (or grease it).

2. Prepare the coating/topping: stir together the sugar and cinnamon in a small bowl. Sprinkle about HALF of this on the bottom and sides of the prepared baking pan. Set remainder aside.

3. Heat oven to 350°F.

4. Prepare the cake batter: In a medium-large bowl, whisk together the sugar and eggs until pale and foamy (around 1 min).

5. Add the sour cream, canola oil, and salt. Whisk again until smooth and emulsified.

6. Whisk in the baking powder and baking soda.

7. Add the flour and chocolate chips. Use a flexible scraper/spatula to fold in these ingredients, until completely combined.

8. Pour mixture into the prepared baking pan and smooth top to even out. Sprinkle remaining cinnamon mixture atop, as evenly as possible all over.

9. Bake for 30-35 min, or until toothpick inserted at center comes out clean (hitting chocolate chip does not count).

10. Let rest on counter to cool in pan for 15 min, then use the parchment to lift out cake and transfer to cooling rack to cool completely. Enjoy!!