Sour Cream-Chocolate Chip Coffee Cake



We love coffee cake around here.  Can you think of a better way to start the day?  Black coffee, sweet cake...it's all we need.  Okay, my husband might insist on a little protein, but not me, just give me the sweets.

I've tried many, many coffee cake recipes and this is definitely up there as one of my favorites.  I love the topping and the glaze.  The cake is also sturdy, but very moist, a plus in my book.

The recipe called for using a 10-inch tube pan, I went ahead and used my angel food cake pan.  It took a little finagling to remove the cake from the pan, but after running my bread knife across the bottom, it popped right out.  I will use the same pan again as I love the straight edges it gave the cake around the sides.

Anyway, make this, your family will love you.

 
Mix egg whites, brown sugar and salt in a bowl.  Mix in walnuts and 1/4 cup chocolate chips.


Sift flour, salt, baking powder and baking soda together in a medium bowl; whisk to fully blend together.  Using an electric mixer, beat sugar and butter in a large bowl to blend; about 3 minutes.  Beat in eggs one at a time.  Stir (do not use a blender) in flour mixture in 4 additions alternately with sour cream in 3 additions, beginning and ending with flour mixture.  DO NOT OVERMIX.  Stir in 1 cup chocolate chips.

 
Butter and flour a 10" diameter tube pan, then spray with nonstick spray.  Like I said earlier, I used my angel food cake pan, which worked fine.  Transfer batter to pan; smooth top. 

 
Spoon walnut mixture evenly over batter.  Bake at 350 degrees until a cake tester inserted in the middle comes out clean, about an hour.  Cool in pan on rack 10 minutes.  Turn cake out onto rack; invert onto second rack (walnuts should be on top).  If you use an angel food pan, your cake will already be right side up.  Cool.  (Can be made one day ahead. Wrap in plastic.)


For the topping, mix powdered sugar and sour cream in bowl, thin to desired consistency with milk, one teaspoon at a time; drizzle over cake.


With the crunchy-chocolaty topping sitting above the moist, sweet cake...this is a definite crowd pleaser.

Sour Cream-Chocolate Chip Coffee Cake
Adapted from Bon Appetit

Cake
Nonstick vegetable oil spray
2 large egg whites (1/4 cup)
1/3 cup (packed) golden brown sugar
Pinch of salt
1-1/2 cups coarsely chopped walnuts
1-1/4 cups mini semisweet chocolate chips, divided
2 cups cake flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 cup plus 2 Tablespoons sugar
1/2 cup unsalted butter, room temperature
3 large eggs
3/4 cup sour cream

Topping
3/4 cup powdered sugar
2 Tablespoons sour cream
Milk

Mix egg whites, brown sugar and salt in a bowl.  Mix in walnuts and 1/4 cup chocolate chips.

Sift flour, salt, baking powder and baking soda together in a medium bowl; whisk to fully blend together.  Using an electric mixer, beat sugar and butter in a large bowl to blend; about 3 minutes.  Beat in eggs one at a time.  Stir (do not use a blender) in flour mixture in 4 additions alternately with sour cream in 3 additions, beginning and ending with flour mixture.  DO NOT OVERMIX.  Stir in 1 cup chocolate chips.

Butter and flour a 10" diameter tube pan, then spray with nonstick spray.  Like I said earlier, I used my angel food cake pan, which worked fine.  Transfer batter to pan; smooth top. 

Spoon walnut mixture evenly over batter.  Bake at 350 degrees until a cake tester inserted in the middle comes out clean, about an hour.  Cool in pan on rack 10 minutes.  Turn cake out onto rack; invert onto second rack (walnuts should be on top).  If you use an angel food pan, your cake will already be right side up.  Cool.  (Can be made one day ahead. Wrap in plastic.)

For the topping, mix powdered sugar and sour cream in bowl, thin to desired consistency with milk, one teaspoon at a time; drizzle over cake.

One Year Ago: How Do You Afford It?

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47 Comments

  1. Anything with chocolate chips works for us–breakfast, lunch or dinner! This does look like a great coffee cake!

    Reply
  2. Bob 2

    Uhm, yes please! I’ll take two, no three pieces! Crap, I’ll have to make my own, won’t I. Looks awesome!

    Reply
  3. A gorgeous and delicious cake!

    Reply
  4. Sook 4

    Oh yum! That looks just so amazing! I’m a huge fan of coffeecake and I usually eat it with a cup of creamy hot chocolate. :) Yum!

    Reply
  5. dawn 5

    That first picture is absolutely artful and the cake…delish!!

    Reply
  6. Boy oh boy does that look good!! Your pictures are so beautiful and vibrant.

    Reply
  7. Love the texture, the topping, and everything else.

    Reply
  8. Sophia 8

    WOW!!! Look at all the studs!!! They’re like jewels to me! This is one hell of a cake and I LOVE it!

    Reply
  9. Julie 9

    I love the picture of the inside of that cake. Yum!

    Reply
  10. Sounds like a great option, you made me want the shake now, I am sure it’s tasty. I love coffee too, I don’t drink it for the caffeine, it has little effect on my, I drink it for it’s taste and smell. Coffee charms me. I really hope this recipe will fit to my diet.

    Reply
  11. sharon 11

    screw my family…I’d make this just for myself and love myself even more! haha, just kidding! This looks like an excellent Valentine’s Day breakfast candidate.

    Reply
  12. WOW, what an incredible look… all those bits and pieces floating around. That is a beautiful thing!

    Reply
  13. Well. I know what I’ll be making this weekend for breakfast…

    Reply
  14. grace 14

    holy SMOKES, the goodies encased within this cake are so bountiful! there are more add-ins than cake, which is the way it should always be! :)

    Reply
  15. Lena in VT 15

    Wow, this looks delicious. I love that first picture, it’s beautiful, just like the cake.

    Reply
  16. June 16

    My mouth is watering, and I’m with you – this would top my breakfast list but the big guy’d want bacon!

    Reply
  17. Tammy 17

    That is one gorgeous coffee cake!

    Reply
  18. elra 18

    Absolutely delicious looking cake, I can imagine the nice texture when I sink in my teeth in to it. Yum.

    Reply
  19. Oh why do I come here and torture myself daily!?

    Reply
  20. Marjie 20

    I love coffee cake, too. But I take mine with tea, so does that make it a tea cake?

    Reply
  21. lo 21

    See — Peef would totally be with you on the sweets for breakfast bandwagon! I agree they’re tasty… but I’d be hungry waaaaay before noon.

    Love a good sour cream coffee cake, though. Great texture… and who can argue with chocolate chips??

    Reply
  22. shannon 22

    totally agree with the “sweets & coffee” for breakfast (although i take my coffee with cream). my daughter stumbled upon your blog and sent the link over to me. i love it. your writing is very fun to read! :)

    Reply
  23. Lisa Sipple 23

    I am making this for Saturday morning breakfast…love the pics, especially the first one.

    Reply
  24. Steph 24

    Wow!! I would really like a slice of this!

    Reply
  25. Debbie 25

    I have all the ingredients out and am about to bake a pound cake and now I see this! Not fair…..I will have to just make this cake as my next one. It looks really, really good!

    Reply
  26. I would love to begin each day with cake. And pie.

    Reply
  27. Lea Ann 27

    Well this looks absolutely beautiful Cathy. Bookmarking this one.

    Reply
  28. The walnut mixture sounds so good. This would be a dangerous cake to have around, but I think I need to make it anyway.

    Reply
  29. That cake does look incredible and I love that first photo. It is a great way to start AND end the day.

    Reply
  30. Melynda 30

    add this to the must try list! OMG…..

    Reply
  31. This sounds fantastic! I agree, there’s not a better way to start the day!

    Reply
  32. Cut me a piece of this right now. It looks divine.

    Reply
  33. I think I’m going to make this for the hubby on Valentine’s Day morning! He’ll LOVE it!

    Reply
  34. Lynda 34

    I wish I had a piece of this right now…It would be delicious even for a bed time snack!

    Reply
  35. Pam 35

    BEAUTIFUL!!! This looks fantastic and I truly wish I had a HUGE slice in front of me right now.

    Reply
  36. I love the sour cream in the icing…much yummier than a drizzle of just powdered sugar and milk. :)

    Reply
  37. KathyB. 37

    This looks soooooooooo good! I think I need to make this Cathy.Looks like a perfect cake for a late winter tea.

    Reply
  38. I can’t get over just how perfect your cake came out! I looks completely delicious! If you have any left, feel free to bring it on over.

    I must buy one of those cake pans!

    Reply
  39. I hear a lot of WOW’s and I agree wholeheartedly. This just looks too good to define.

    Reply
  40. Kinda makes this morning’s egg whites look a little bit pitiful;)

    Reply
  41. Ooh, looks yummy!

    Reply
  42. Cathy, all I have to say is Oh Ma Ga! That looks so good and my family will love me making that too! I have to get a bundt cake pan though!

    Reply
  43. Barbara 43

    Oh yeah! This cake works for me! Love the idea of the walnut topping too. I’d love to try it.
    I sometimes find it difficult to use a tube pan when the cake isn’t high. Didn’t you lose some of the top when you turned it upside down to get it out?

    Reply
  44. ashley 44

    o.m.g.

    can i have some right now please?? this looks amazing!!

    Reply
  45. Sarah 45

    First, I love your website. 2nd, I made this coffee cake and it is so good. Beautiful too. Thanks for all you do.

    Reply
  46. noble pig 46

    I used an angel food cake pan so no turning upside down was necessary.

    Reply
  47. Don’t think I’ve ever eaten a chocolate coffee cake before. This looks delicious!

    Reply

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