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I always get asked for the recipe when I serve this coffee cake.
SOUR CREAM COFFEE CAKE
STREUSEL FILLING: 1/2 Cup brown sugar 2 Teaspoons cocoa 1/2 Cup chocolate chips 2 Teaspoons cinnamon 1/2 Cup chopped walnuts CAKE: 1 Cup butter 1/2 cup brown sugar 1 1/2 Cups granulated sugar 4 eggs 1 Teaspoon vanilla 1 Cup sour cream 3 Cups flour 2 3/4 Teaspoons baking powder 1/2 Teaspoon baking soda 1/4 Teaspoon salt 1/8 teaspoon cinnamon Pinch nutmeg
Preheat oven to 350 Degrees F.
Mix streusel ingredients together and set aside.
Spray a 9 or 10 inch tube or angel food cake pan with non-stick cooking spray or two 9 by 5 inch loaf pans.
Cream the butterand brown sugar. Blend until fluffy. Add eggs and vanilla and mix thoroughly. Stir in sour cream.
In a separate bowl, stir together flour, baking powder, soda, salt, cinnamon and nutmeg. Fold dry ingredients into batter, scraping down sides and mixing well on low speed. Spread one-third of filling in prepared pan. Top with some of the filling mixture.
Continue layering with the filling until filling is used up. Bake 55-60 minutes.
Cool in pan 10 minutes before removing.
12 Servings
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