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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!

Nanette Weir, Rutland, Vermont
Recipe by MyRecipes September 2013


Credit: Kate Sears; Styling: Gerri Williams for James Reps

Recipe Summary

25 mins
45 mins
1 hr 10 mins
Serves: 12


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

350 calories; fat 16g; saturated fat 10g; protein 5g; carbohydrates 49g; fiber 1g; cholesterol 69mg; sodium 259mg.