When I pull up to a birthday party and see a giant bounce house, I want to say words unbecoming to a lady. I almost turned around and left at the last one, but I knew it would be rude not to show up. So I went and ended up, as usual, in the mosh pit with all the kids, shielding my preschooler from the bouncing, diving, falling, body slamming and pushing. The truth is, the kids don’t mean any harm, but when 10 year-olds and 2 year-olds are bouncing around together like that, there is bound to be an injury. At the last party we attended, someone let their 2 year-old in one of these things with kids weighing 80 pounds or more, and was totally shocked when their baby got body slammed while they were chatting it up with a friend. Those things just scare me.
It’s because I find bounce houses so utterly loathsome that when I learned my church was having family fun night at a bounce house place, I said out loud, “Oh crap,” which to my credit, is a lot milder than what I’m usually inclined to say when I see a bounce house. So I made my stand – – we would not go. Then Anna came home from church and started asking about it, Katelyn caught on, and so we went. Truthfully, we enjoy our church friends so much, it wasn’t too hard to convince me. Really it wasn’t that bad, although admittedly stressful. Katelyn hurt her hand, and Anna her foot, but nothing serious. They shook it off after a few minutes. I enjoyed seeing the kids jump around with their friends, and we got to have a chance to see ours as well. I can’t believe I’m saying this, but I’m glad we went.
Everyone was asked to bring an appetizer or dessert to the event, so I made chocolate chip coffeecake. This tender cake has layers of cinnamon sugar and chocolate chips. If you are looking for a dessert quick and easy, this is one is for you. The batter is supposed to be super thick, so don’t be scared you did something wrong. Jenny gave me this recipe about 9 years ago, and it’s still a favorite.
Cinnamon and Chocolate Chip Coffee Cake
- 1/2 cup butter, softened
- 1 cup sugar
- 2 eggs
- 1 cup (8 ounces) sour cream
- 1 1/2 teaspoons vanilla extract
- 2-1/2 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 cup chocolate chips
- 1 1/4 teaspoon ground cinnamon
- 1/2 cup cup sugar
In a large bowl, cream butter and sugar. Mix in eggs, sour cream and vanilla. Whisk flour, baking powder and baking soda together, then gradually add to creamed mixture. Expect the batter to be very thick. Spread half of the batter into a prepared 9×13 pan. Combine topping ingredients, and sprinkle half over batter. Spread the rest of the batter by spoonfuls over the top, and sprinkle with remaining chip mixture. Bake at 350° for 30-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.