Sour Cream Coffee Cake

Recently, I attended Caleb’s bris.  (He’s this perfect little guy that just joined us in this world.)  It was lovely and emotional and he slept through the whole ceremony.  And, like any good Jewish celebration, it was accompanied with copious amounts of food and dessert.  One particularly delicious one – this coffee cake.  It was so good, the baker gave me the recipe and I made it for Grandma the same week.

Here’s what you need:

1 cup butter, softened to room temperature

1 1/4 cups + 2 tablespoons sugar

2 eggs

2 cups flour

1/2 teaspoon baking soda

1 1/2 teaspoons baking powder

1 cup sour cream

1 teaspoon vanilla

3/4 cup finely chopped walnuts

3/4 cup mini chocolate chips

1 teaspoon cinnamon

Here’s what you do:

1.  Generously butter a bundt pan.

2.  In an electric mixer, combine the butter, 1 1/4 cup sugar, and eggs, and beat until light and fluffy.

3.  Add flour (sifted if you can) and baking powder and baking soda to the bowl.  Beat to combine.

4.  Add vanilla and sour cream and blend in.

5.  Make the filling:  combine the two remaining tablespoons sugar with the walnuts, cinnamon and chocolate chips.

6.  Spoon about half the thick mixture into the bundt pan.  Then sprinkle about half the filling.  Spread the remaining cake mixture over the top, and then the remaining filling mixture.

7.  Place into a cold oven, set at 350 degrees, for about 55 minutes.


P.S. My sister, Ashley, made it today.  Hers looks pretty amazing too, and she said it tasted great!

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