Forget the box! We have a Sour-Cream Coffee Cake that's simple to whip for dessert or a breakfast treat. We include a whole cup of chocolate chips, too!
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon baking soda
8 tablespoons unsalted butter, at room temperature
1 1/3 cups sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup sour cream, at room temperature
1 teaspoon cinnamon
1 cup chocolate chips
How to Make It
Preheat oven to 350°F. Coat a 10-inch Bundt pan with cooking spray. In a medium bowl, combine flour, salt, baking powder and baking soda. In a large bowl, using a mixer on medium speed, beat butter and 1 cup sugar until light, about 3 minutes. Beat in eggs one at a time, then vanilla. Mix in sour cream. Stir dry ingredients into batter until just combined.
Pour 1/2 of batter into pan. In a small bowl, mix 1/3 cup sugar with cinnamon; sprinkle 1/2 over batter. Top with 2/3 cup chocolate chips. Spread remaining batter on top; sprinkle with remaining cinnamon sugar and chips. Gently press into batter.
Bake until a skewer inserted in center comes out clean, 40 to 45 minutes. Let cool on a wire rack 15 minutes. Invert onto wire rack; let cool completely.