My memory of this cake stretches back to childhood; it was one of the first recipes I ever baked. I loved scattering chocolate chips over the vanilla scented batter, stealthily pocketing a handful for later snacking. Next I’d pop the pan into the oven, then wait expectantly for the comforting scent of chocolate and cinnamon to fill the air.
This unassuming cake is the height of simplicity. Though more than 10 years have passed since I last pulled out the well-used recipe card, the first bite of fluffy cake reminded me of reuniting with an old friend.
- 2 cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 cup unsalted butter, at room temperature
- 1 cup sugar
- 2 large eggs, at room temperature
- 1 1/2 tsp vanilla extract
- 1 cup plain fat-free Greek yogurt, at room temperature
- 1/4 cup low-fat milk, at room temperature
- 1 1/2 cups semisweet chocolate chips
- 1 Tbsp sugar
- 1/2 tsp cinnamon
- Preheat oven to 350°F and spray a 13 x 9-inch baking dish with nonstick spray. Whisk together flour, baking soda, baking powder, cinnamon, and salt in a medium bowl. Beat butter and sugar in a large mixer bowl on medium speed until pale and fluffy. Add eggs one at a time and beat well; beat in vanilla. Combine yogurt and milk in a small bowl. Reduce speed to low and add flour mixture in 2 additions, alternating with yogurt mixture.
- Spread batter evenly into prepared baking dish; smooth top with an offset spatula. Scatter chocolate chips evenly over batter; combine sugar and cinnamon in a small bowl, then sprinkle over the top. Bake, rotating pan halfway through, for 24 to 25 minutes or until edges pull away from sides of pan and a toothpick inserted in the center comes out with a few crumbs attached. Remove from oven to cool completely in pan on a wire rack.
- Just before serving, place pan in the freezer for 10 minutes to set topping. Use a sharp knife to cut into squares. Store leftovers in an airtight container at room temperature up to 3 days.