2 c All-purpose flour
2 c Brown sugar; lightly packed
1/2 ts Ground cinnamon
1/2 c Unsalted butter; cold,
- in 6 pieces
1 lg Egg
1 ts Baking soda
1 c Sour cream
2 tb Milk (optional)
1 1/2 c Semisweet chocolate chips
Position the oven rack in the middle of the oven and preheat to
325°F. Butter an 11 x 7 x 1-3/4" baking pan. Put the flour, brown
sugar, and cinnamon in the large bowl of an electric mixer and mix
on low speed for 15 seconds. Add the butter and mix until the
butter pieces are the size of peas, about 1 minute. You will see
loose flour. Mix in the egg. The mixture will still look dry. Rub
any lumps out of the baking soda and gently mix the baking soda
into the sour cream.
Stir the sour cream mixture and the milk, if used, into the batter.
Stir just until the batter is evenly moistened. Stir in the
chocolate chips. The batter will be thick. Spread the batter in the
prepared baking pan. Bake about 40 minutes. To test for doneness,
poke with a toothpick. It should come out clean with a few crumbs
adhering to it. Cool the cake thoroughly in the baking pan on a
wire rack. Then center of the cake will sink slightly.
Note:
Some brands of sour cream are drier and thicker than others. If the
sour cream is thick and has no liquid on top of it when opened, add
the milk. If in doubt, add the milk.
To Freeze:
Cut the cake into either two or three large pieces or 20 individual
pieces. Remove from the baking pan. Wrap large cake pieces in
plastic wrap, then heavy aluminum foil. Label with date and
contents and freeze. After they are frozen, the large cake pieces
can be stacked in the freezer. Wrap small pieces of cake in plastic
wrap, place in a metal or plastic freezer container, and cover
tightly.
Recipe by Bake and Freeze Desserts by Elinor Klivans
