Sometimes when we have a lot to do, it is nice to have a quick and easy cake to knock together for a potluck or a bake sale or supper. My cousin Norma Benjamin, who summers in Nobleboro, gave me this recipe and I recognized right away that it was just the sort of thing you all would appreciate. It’s made from scratch but you won’t knock yourself out doing it.

This cake is a first cousin to that sour cream coffee cake that has the cinnamon, sugar, and nuts in a layer inside and sprinkled on top. I suppose it is enough like coffee cake to eat mid-morning or at breakfast if you like a sweet breakfast. Personally, I rarely do chocolate (or whiskey) before noon, so I would prefer this cake as a dessert. Since it isn’t frosted, a scoop of ice cream on the side is welcome.

If you were feeling a little experimental, I think you could try baking the batter as a kind of muffin or cupcake. I also think you could take a butterscotch route with it, mixing brown sugar with butterscotch chips for the inside and top.

Chocolate Chip Sour Cream Cake

Cake:

¼ lb. or one stick butter

1 cup sugar

2 eggs

1 cup sour cream

2 cups flour

½ teaspoon baking soda

1 teaspoon baking powder

1 teaspoon vanilla

Topping:

1 teaspoon cocoa

4 tablespoons sugar

½ cup chocolate chips

Preheat the oven to 350 degrees. Grease and flour a tube pan. Cream together the butter and sugar, and beat in the eggs, then the sour cream. Sift the flour, baking soda, baking powder together and beat in, then add the vanilla. Mix the topping ingredients together in a small bowl. Spoon half of the cake batter into the tube pan, then sprinkle half of the topping over it. Spoon in the remaining batter, and sprinkle with the rest of the topping. Bake for 50 to 60 minutes or until a tester inserted comes out clean.