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!
All You SEPTEMBER 2013
1. 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.
2. 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.
3. 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.
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