This Sour Cream Chocolate Chip Coffee Cake recipe is a moist and delicious cake which is studded with chocolate chips. I love to make this chocolate chip sour cream coffee cake for coffee morning or bake sales. It always goes down a treat!
Start by making a cake batter and adding chocolate chips. Make a topping by mixing sugar and cinnamon together. Transfer half the batter to a cake pan and sprinkle with the cinnamon sugar. Add the remaining batter and again sprinkle with cinnamon sugar. Bake in the oven until golden brown on top.
To make Sour Cream Chocolate Chip Coffee Cake, you will need the following ingredients:
Preheat the oven to 350 °F. Lightly grease a 9-inch round pan or an 8-inch tube pan with non-stick spray or butter.
Beat ½ a cup of butter and 1 cup of sugar together using the paddle attachment of your food processor until they are light and fluffy for 2-3 minutes.
Add two large eggs, one at a time, mixing well between additions.
Mix 1¾ cups of all-purpose flour with 1½ teaspoons of baking powder and ½ a teaspoon of sea salt until evenly incorporated.
Combine 1 teaspoon of baking soda with 1 cup of sour cream.
Add half of the sour cream to the cake batter, followed by half of the flour mixture and mix well after each addition. Scrape the sides of the bowl down and repeat with the remaining sour cream and flour until just incorporated.
Stir in 1 teaspoon of vanilla and ½ a teaspoon of almond extract, before folding in ½ a cup of chocolate chips until evenly distributed.
Mix ½ a cup of granulated sugar with 2 teaspoons of ground cinnamon in a small bowl.
Spread half of the cake batter in the cake pan. Sprinkle half of the sugar mixture onto the batter and gently swirl a few strokes through it with a knife. Place the remaining batter on top before sprinkling with the remaining sugar and swirl it again. Scatter more chocolate chips and cacao nibs on top.
Bake in the oven for 45-50 minutes until the top of the cake is light golden brown and a skewer inserted in the center comes out clean.
Place the baking pan on a wire rack and leave to cool before running a knife around the edge to release and remove it from the pan.
Serve immediately or store in an airtight container for up to 3 days.
This Sour Cream Chocolate Chip Coffee Cake is rich and full of flavor! Try making this delicious cake soon and remember to tag your baking posts with #CookMeRecipes.
