Sour Cream Coffee Cake W/ Chocolate & Walnuts

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Servings: 12 Difficulty: Advanced
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A rich, moist bundt cake featuring tender crumb, crunchy walnuts, and chunks of bittersweet chocolate.
Sour Cream Coffee Cake W/ Chocolate & Walnuts recipe image
Sour Cream Coffee Cake W/ Chocolate & Walnuts recipe image
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Sour Cream Coffee Cake W/ Chocolate & Walnuts

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 12 Calories: 143.4

Description

This Sour Cream Coffee Cake is a decadent treat that combines the classic comfort of a tender, moist cake with the sophisticated depth of bittersweet chocolate and the earthy crunch of walnuts. The sour cream ensures a luxuriously soft texture, while the chocolate chips add pockets of rich flavor in every bite. Perfect for afternoon tea, weekend brunch, or as a special dessert for guests, this cake strikes the ideal balance between sweet and savory notes. It is simple enough for home bakers yet impressive enough for entertaining. Serve it warm with a cup of coffee or chilled with a dollop of whipped cream for a truly satisfying experience.

Ingredients

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Butter and flour a 10-to 12-cup fluted tube pan.
  3. In a large bowl, using a hand-held electric mixer set at high speed, beat the butter until creamy, about 1 minute.
  4. Add the sugar and continue beating at high speed until light and creamy, about 2 minutes.
  5. Sift together the flour, salt, baking soda, and baking powder.
  6. At low speed, beat in 1/2 cup of the flour mixture, then beat in 1 of the eggs.
  7. Beat in another 1/2 cup of the flour mixture, then 1 of the remaining eggs.
  8. Repeat with another 1/2 cup of the flour mixture, and the last egg.
  9. Beat in the remaining flour along with the sour cream and vanilla.
  10. Using a spatula, fold in the walnuts and chocolate.
  11. Transfer the batter to the prepared pan and smooth the surface.
  12. Bake for 45 to 55 minutes in the preheated oven until the cake begins to shrink from the sides of the pan and a toothpick inserted in the center comes out clean.
  13. Remove the cake from the oven and cool for about 10 minutes in the pan, then turn it out onto a wire cake rack.
  14. Cool completely before serving.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 143.4kcal
% Daily Value *
Total Fat 16.2g25%
Saturated Fat 10.2g51%
Cholesterol 43.0mg15%
Sodium 0.4mg1%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 0.2g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The surface of the cake will crack during baking; this is normal and adds to the rustic appearance.

Ensure butter and eggs are at room temperature for the best texture and volume when creaming.

For easier unmolding, let the cake cool in the pan for no more than 10-15 minutes before inverting onto a rack.

Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.

Keywords: sour cream, coffee cake, chocolate, walnuts, bundt cake, dessert, baking, moist cake, brunch, tea time, vegetarian, homemade, bittersweet, flour, butter, eggs, vanilla
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