Time for Coffee Cake? Let's Talk Creaming Butter and Sugar

I watched an instagram post this week from Food Network talking about creaming butter and sugar.  I have to admit (all you experienced bakers likely know this) that I have been creaming butter and sugar incorrectly.  I'm usually rushing, so I really don't take the proper time to get this right.  Creaming the butter and sugar takes a good 5 minutes to get it a pale color with the sugar incorporated into the butter. (Best Bake Ever is the instagram account if you want to have a look)  This recipe (from my Sally's Baking 101 cookbook) was a great way to test this.  I could not believe how soft and fluffy this cake turned out.  Would it have been this light and fluffy without creaming the sugar and butter for a full 5 minutes - I'm not sure but I'm telling you this cake is really good.  The crumb: light a fluffy, the crumble topping: delish and the taste; very good - not too sweet, just the right amount to sweetness to pair with a good coffee or cup of tea.

Let's bake . . .

Chocolate Chip Coffee Cake

In a bowl, whisk together
1 3/4 c. flour (spooned into the measuring cup)
1 1/2 tsp. b. powder
1/2 tsp. salt
1/4 tsp. b. soda

In the bowl of your mixer or use a hand mixer, 
cream together
8 tbsp (1 stick) unsalted butter at room temp
1 c. sugar

Add in and mix together
2 large eggs (room temp)

Add in
1 c. full fat sour cream
2 tsp. vanilla

Slowly add in the flour mixture, mixing until just combined.

Fold in 
1/2 c. chocolate chips.

Spread into a parchment lined 9" square baking dish.

Crumb topping
Mix together
2/3 c. flour
1/2 c. b. sugar
2 tsp. cinnamon
Add in, and using your fingers, mix together until you get it feeling like gravel
4 tbsp unsalted butter at room temp.
Stir in
1/2 c. chocolate chips

Sprinkle over top of the batter.

Bake at 350 for about 45-50 minutes.