How To Make Sour Cream Chocolate Chip Coffee Cake
Pair that cup of joe with this tender coffee cake. Sour cream gives it a welcome richness while the chocolate chips impart the perfect sweetness.
Serves:
Ingredients
- 2cupsall purpose flour,spooned into measuring cup and leveled off with a knife
- 1tspbaking powder
- 1tspbaking soda
- ¼tspsalt
- ½cupunsalted butter,(1 stick) at room temperature
- 1cupsugar
- 2large eggs
- 1cupsour cream
- 1tspvanilla extract
- 12ozsemisweet chocolate chips,(1 bag)
- cinnamon and confectioners’ sugar,for dusting, optional
Instructions
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Preheat the oven to 350 degrees F and set an oven rack in the middle position. Generously grease a 10-cup Bundt pan with butter or nonstick cooking spray. (A 12-cup Bundt pan will work as well with no adjustments; it’ll just make a shorter cake.)
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In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
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In the bowl of an electric mixer, cream the butter and sugar for 2 to 3 minutes, until light and fluffy (use medium speed for a stand mixer or high speed for a hand-held mixer).
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Beat in the eggs one at a time, followed by the vanilla. Add ⅓ of the dry ingredients and mix on low speed until just combined. Mix in half of the sour cream, followed by another ⅓ of the dry ingredients, until just combined.
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Mix in the remaining sour cream, followed by the remaining dry ingredients, scraping down the bowl as necessary and mixing until just combined. Gently mix in the chocolate chips.
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Scrape the batter into the prepared pan – it will come about halfway up the sides of the pan (or a little less than halfway in a 12-cup pan). Bake for 35 to 40 minutes, or until the top is golden brown.
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Let the cake cool in the pan on a rack for 10 minutes, then invert onto the rack and allow to cool completely. Carefully transfer the cooled cake to a plate; dust with cinnamon first, then Confectioners’ sugar, if desired.
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To slice the cake, use a serrated knife and sawing motion for best results. The cake keeps well for several days stored in a cake dome or covered tightly with aluminum foil. The cake may also be frozen for up to two months.
Nutrition
- Calories: 342.83kcal
- Fat: 17.96g
- Saturated Fat: 10.62g
- Trans Fat: 0.27g
- Monounsaturated Fat: 5.24g
- Polyunsaturated Fat: 0.83g
- Carbohydrates: 45.37g
- Fiber: 2.06g
- Sugar: 29.14g
- Protein: 4.18g
- Cholesterol: 52.54mg
- Sodium: 179.36mg
- Calcium: 61.56mg
- Potassium: 144.70mg
- Iron: 1.81mg
- Vitamin A: 95.84µg
- Vitamin C: 0.16mg
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