sour cream coffee cake "surprise"

Name: Sour Cream Coffee Cake "Surprise"
Prep time: 25 min
Cook time: 45 min
Yield: 12
Cuisine: American
Ingredients: 1/4 cup(s) ground nut meal (I used pecans); 2 cup(s) all-purpose flour; 1/2 teaspoon(s) baking powder; 1 teaspoon(s) baking soda; 1/2 teaspoon(s) salt; 1 & 1/3 cup(s) granulated sugar; 2 large eggs, at room temperature; 1 teaspoon(s) vanilla extract; 1 cup(s) sour cream, at room temperature; 1 teaspoon(s) cinnamon; 1 tablespoon(s) instant coffee powder; 1 cup(s) chocolate chips; 1 stick(s) unsalted butter, at room temperature (8 Tbsp)

(5 ratings)

A slice of Sour Cream Coffee Cake Suprise on a plate.

review

Blue Ribbon Recipe by

Cindy Smith Bryson

@cindyluhooskitchen

The beautiful Gulf Coast of, FL

Today I decided to surprise my hubs with some new ingredients in his favorite sour cream coffee cake. He has been craving something chocolate and lives for coffee. I love cinnamon with both chocolate and coffee (always put cinnamon in my triple chocolate chunk mocha brownies), thus the "surprise!" If you do not want coffee or cinnamon in the chocolate layer, please just leave it out. This coffee cake is all about making it your way as I did. You may skip the outer layer of nuts but it makes a lovely presentation and gives the crust a subtle texture, as well. Hope you enjoy it!

Blue Ribbon Recipe

Member's Choice! This WAS a great surprise inside this sour cream coffee cake! The chocolate and coffee combination is what sets this coffee cake apart from others. We really liked the nut meal that coats the cake pan. At first bite, you're like, "yum, what is that?" A delicious homemade coffee cake to enjoy alongside a mug of coffee or tea.

— The Test Kitchen @kitchencrew

(5 ratings)

yield 12 serving(s)

prep time 25 Min

cook time 45 Min

method Bake

Ingredients For sour cream coffee cake "surprise"

1/4 c

ground nut meal (I used pecans)
2 c

all-purpose flour
1/2 tsp

baking powder
1 tsp

baking soda
1/2 tsp

salt
1 & 1/3 c

granulated sugar
2 lg

eggs, at room temperature
1 tsp

vanilla extract
1 c

sour cream, at room temperature
1 tsp

cinnamon
1 Tbsp

instant coffee powder
1 c

chocolate chips
1 stick

unsalted butter, at room temperature (8 Tbsp)

How To Make sour cream coffee cake "surprise"

1
TO MAKE NUT MEAL CRUST: Toast nuts in a skillet until they smell toasted, about 8 minutes. Pulse in a food processor until finely ground. Note: a coffee grinder may work also (have not tried it).

2
Spritz a 10-inch Bundt pan with cooking spray. Sprinkle with nut meal; turn the pan to coat evenly. Set aside. NOTE: If nut meal does not adhere well to the sides of your Bundt pan or you have a Teflon pan, use butter flavored Crisco to grease sides of the pan.
3
TO MAKE CAKE: Preheat oven to 350 degrees F. In a medium bowl, combine flour, baking powder, baking soda, and salt. Set aside.
4
In a large mixer bowl, on medium speed, beat butter and 1 cup sugar until light, about 3 minutes. Beat in eggs, one at a time, and then vanilla. Mix in sour cream. Stir dry ingredients into the batter until just combined.
5
Spoon 1/2 of batter into prepared pan.
6
In a small bowl, mix 1/3 cup sugar, cinnamon, and instant coffee powder. Sprinkle 1/2 of this mixture over the batter and top with 2/3 cup chocolate chips. Spread remaining batter on top. Sprinkle with the remaining cinnamon-sugar mixture and then the remaining chocolate chips. Gently push into batter.
7
Bake 40-45 minutes or until the tester inserted in middle comes out clean. Let cool on a wire rack for 15 minutes. Invert on a wire rack to complete cooling.
8
SERVING NOTE: Delish in the morning (or anytime) with a cup of coffee or your favorite hot beverage!
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