Sour Cream Coffee Cake W/ Chocolate & Walnuts
Description
A rich and tender sour cream coffee cake loaded with bittersweet chocolate chunks and crunchy walnuts. This classic dessert features a dense yet light crumb, perfect for brunch or afternoon tea. Serve warm with coffee or cold as a slice of cake.Ingredients
Directions
-
Preheat oven to 350°F (175°C).
-
Butter and flour a 10- to 12-cup fluted tube pan (bundt pan) thoroughly to prevent sticking.
-
In a large bowl, beat the softened butter using a hand-held electric mixer on high speed until creamy and smooth, about 1 minute.
-
Add the sugar and continue beating on high speed until the mixture is light and fluffy, about 2 minutes.
-
In a separate medium bowl, sift together the flour, salt, baking soda, and baking powder.
-
Reduce mixer speed to low. Beat in half of the flour mixture, then beat in one egg.
-
Beat in another half of the flour mixture, then beat in the second egg.
-
Beat in the remaining flour mixture, then beat in the last egg.
-
Beat in the sour cream and vanilla extract until just combined.
-
Using a spatula, gently fold in the chopped walnuts and bittersweet chocolate chunks.
-
Transfer the batter to the prepared pan and smooth the top with the spatula.
-
Bake for 45 to 55 minutes, or until the cake begins to shrink slightly from the sides of the pan and a toothpick inserted into the center comes out clean. The surface will crack.
-
Remove the cake from the oven and let it cool in the pan for 10 minutes.
-
Turn the cake out onto a wire rack to cool completely before serving.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 28g44%
- Saturated Fat 17g85%
- Cholesterol 95mg32%
- Sodium 280mg12%
- Total Carbohydrate 45g15%
- Dietary Fiber 2g8%
- Sugars 25g
- Protein 7g15%
* 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
Ensure the butter is properly softened (room temperature) for the best texture. If it's too cold, it won't cream properly with the sugar.
Do not overmix the batter after adding the flour, as this can make the cake tough. Mix until just combined.
For easier release from the bundt pan, you can use a baking spray with flour instead of buttering and flouring manually.
This cake stores well at room temperature in an airtight container for up to 3 days. You can also wrap individual slices in plastic wrap and freeze for up to 2 months.
You can substitute the bittersweet chocolate with semi-sweet chocolate or chocolate chips if preferred.
