Sour Cream Coffee Cake Wanna Be

If you scroll down you'll see the orginal post where I featured this picture. Now you finally get the recipe! To clarify this is a modification of Ina Garten's, you know the fabulous cook who enjoys a good meal and isn't obsessed about calories, recipe from Barefoot Contessa. Anyway... Christian modified this recipe because we had some milk in our fridge that was going bad so instead of using sour cream he used the buttermilk. All this to say that what you are getting is a Christian recipe and not a Barefoot Contessa recipe. The cake was good. It reminded me of a Drake's cake, only homemade and without preservatives.

Buttermilk Chocolate Chip (un)Coffee cake

• 12 tablespoons unsalted butter at room temperature
• 1 1/2 cups granulated sugar
• 3 large eggs
• 1 1/2 teaspoons pure vanilla extract
• 1 1/2 cups buttermilk
• 2 1/4 cups flour
• 1/4 cup cornstarch
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup chocolate chips
  

for the glaze

• 1/2 cup confectioner's sugar
• 2 tablespoons real (yeah right) maple syrup (fake is so much better)
  
• 1/4 cup almond slivers

1. preheat oven to 350 degrees. Grease and flour a 10-inch tube pan
2. cream the butter and sugar in the bowl of an electric mixer for 5 minutes, until light.
3. Add the eggs one at a time, then add the vanilla and buttermilk.
4. in a separate bowl, sift together the flour, baking powder, baking soda and salt.
5. with the mixer on low, add the flour mixture to the batter until just combined.
6. Add 1 cup chocolate chips and finish stirring with a spatula to be sure the batter is completely mixed
7. pour batter into the pan
8. bake for 50-60 minutes
9. let cool on a wire rack for at least 30 minutes
10. whisk the confectioners' sugar and maple syrup together, adding a few drops of water in necessary, to make the glaze runny
11. drizzle over the cake with a fork
12. garnish with almond slivers.