Sour Cream Chocolate Chip Coffee Cake

Is there enough in that title to keep you interested? My dad seems to be a big fan of desserts with “coffee cake” in the title, since he requested the other coffee cake I made, and also this one. When we came up for his list of dessert requests for this year, he added this to the list because my mom used to make it. It was one of the recipes we found in one of her many folders. We are not sure if this is the same one that she made, or what changes she might have done, but it seemed rather close to what we remember. Regardless, he was pleased with how it turned out. He even described it as “pretty”! There is room for changes if you prefer your cake to have fewer mix-ins, or if you like different nuts. Overall, it was a pretty simple cake to make and not hard to whip up. The end result is satisfying and it certainly makes for a heavy package (thank goodness for flat rate boxes at the post office!).

I did not get to have any of the cake because, well, that would have been rude to ship a partially eaten cake. My dad said it has a nice texture, so maybe I will make it for K and me sometime. My mom used to make lots of coffee cakes, and they were always different. Some had swirls inside (loved those), and some were more like the store-bought kind. This one almost belongs in its own category because it is so different looking. What kind of coffee cake do you like?

Lots of mix-ins!

For the mix-ins, feel free to use just one cup of chocolate chips and nothing else if you prefer a simpler cake. If you like more chocolate, I would say two cups is plenty. If you want to add in other treats, like cinnamon chips, white chocolate chips, cacao nibs, or whatever you fancy, then feel free, but it would be best to stay under three cups. I was just under that amount and the chips were packed in there. You should have most of the ingredients on hand for this cake if you bake. The only exceptions would be the sour cream, and possibly the nuts. I have not tried it with yogurt, so I cannot say if you could substitute it. For the nuts, you could leave them out, but they do provide a nice texture.

Directions for Sour Cream Chocolate Chip Coffee Cake

  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 teaspoon salt
  • 1/2 cup chopped nuts (I used walnuts, but use what you like best)
  • 2 teaspoons cinnamon
  • 3 eggs, well-beaten
  • 1 teaspoon vanilla
  • 1 cup sour cream (reduced fat is fine)
  • 1 stick butter
  • up to 3 cups (18 oz) of mix-ins (I used 2 cups of chocolate chips, and about 1 cup of cinnamon chips–with a few cacao nibs, too)

Preheat the oven to 35o degrees and grease a tube or bundt pan (standard size). Sift the flour into a medium bowl, then add the baking powder, baking soda, and salt, and sift again.

Next, cream the butter with the granulated sugar.

Add the eggs and vanilla, mixing well.

It should be really loose and liquidy at this point.

Alternate adding the flour and sour cream (start with the flour), mixing after each addition.

Stir in the mix-ins.

If you want a higher cake to mix-in ratio, then use less than what I said.

Prepare the topping by stirring together the brown sugar, cinnamon, and nuts in a small bowl.

Pour half of the cake batter into your pan, then sprinkle with half of the topping. Add the rest of the cake and topping. Press the topping into the cake to help it stick.

Pretty bundt pan that was my mom’s…check out the layers…it gets close to the top, but it’s still ok. I find that baking the cake on a cookie sheet helps for pulling it out later.

Bake for 45 minutes to one hour until a cake tester (I used a butter knife) comes out clean. Let the cake cool about 30 minutes before turning it out.

This was after an hour of baking.

There is a little bit of a mess from the bottom, so be careful.

Directions for Sour Cream Chocolate Chip Coffee Cake without pictures

  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 teaspoon salt
  • 1/2 cup chopped nuts (I used walnuts, but use what you like best)
  • 2 teaspoons cinnamon
  • 3 eggs, well-beaten
  • 1 teaspoon vanilla
  • 1 cup sour cream (reduced fat is fine)
  • 1 stick butter
  • up to 3 cups (18 oz) of mix-ins (I used 2 cups of chocolate chips, and about 1 cup of cinnamon chips–with a few cacao nibs, too)

Preheat the oven to 35o degrees and grease a tube or bundt pan (standard size). Sift the flour into a medium bowl, then add the baking powder, baking soda, and salt, and sift again.

Next, cream the butter with the granulated sugar. Add the eggs and vanilla, mixing well. Alternate adding the flour and sour cream (start with the flour), mixing after each addition. Stir in the mix-ins.

Prepare the topping by stirring together the brown sugar, cinnamon, and nuts in a small bowl. Pour half of the cake batter into your pan, then sprinkle with half of the topping. Add the rest of the cake and topping. Press the topping into the cake to help it stick.

Bake for 45 minutes to one hour until a cake tester (I used a butter knife) comes out clean. Let the cake cool about 30 minutes before turning it out.

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One thought on “Sour Cream Chocolate Chip Coffee Cake

  1. Pingback: Store-Bought-Style Cinnamon-Sour Cream Coffee Cake | fudgingahead

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