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Sour Cream Coffee Cake w/
Chocolate Filling & Streusel

Ingredients

Chocolate Streusel Filling & Topping:

  • 1/2 cup light brown sugar, packed firmly

  • 1 1/4 cups pecans, chopped

  • 1/2 teaspoon ground cinnamon, optional 

  • 3.5 ounce (1 bar) GODIVA 72% large dark chocolate bar, finely chopped

  • 1/3 cup All-Purpose flour

  • 3 tablespoons dark chocolate hot cocoa mix

  • 1/4 cup unsalted butter, cut in chunks

Sour Cream Coffee Cake:

  • 2 1/2 cups All-Purpose flour

  • 2 1/2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 1 cup (2 sticks) unsalted butter, softened

  • 1 1/2 cups granulated sugar

  • 3 large eggs, room temperature

  • 1 large egg yolk, room temperature

  • 1 1/2 teaspoons vanilla extract

  • 1 cup sour cream, room temperature

  • Cooking spray

  • Powdered sugar, optional

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Directions

Chocolate Streusel Filling & Topping:

Filling:

  1. Sprinkle brown sugar, pecans and cinnamon into a bowl of food processor.  

  2. Pulse until nuts are coarsely chopped; transfer 1 cup of mixture into a small bowl and add chopped chocolate bar.  Set aside. 

Crumb Topping:

  1. Add flour, hot cocoa mix and remaining chopped chocolate bar to the remaining mixture in food processor.

  2. Pulse until mixture is crumbly but sticks together when squeezed.  Refrigerate until ready to use.

Sour Cream Coffee Cake:​

  1. Preheat oven to 325 degrees.  Spray a bundt cake pan with cooking spray; set aside

  2. Whisk together flour, baking powder, baking soda and salt in a medium bowl; set aside.

  3. Beat butter and sugar in mixing bowl at medium-high speed until light and fluffy, about 3 minutes.  Add eggs and yolk, one at a time, beating until well blended scraping down the sides of bowl as needed.  Beat in vanilla extract.

  4. Reduce mixer speed to low, add in flour mixture in 3 parts, alternating with the sour cream, starting and ending with dry ingredients.

  5. Using a rubber spatula, drop and spread 2/3 cups of batter in cake pan; sprinkle evenly over the batter the reserved filling mixture.  Dollop  the remaining cake batter over filling and smooth the top.

  6. Sprinkle crumble topping over cake batter making sure to spread the crumble to the edges of cake pan.  

  7. Bake 70-80 minutes until cake tester comes out clean and cake starts to pull away from pan.

  8. Place cake pan on wire rack and cool for 15 minutes;  Remove cake from pan and cool another 10 minutes to serve warm or cool completely.

  9. Dust cake lightly with powdered sugar (if desired)

NOTE:

Use a serrated knife to cut this cake.

Cake can go in the freezer up to 2 weeks.  Wrap tightly in plastic wrap, then wrap in foil and place in freezer bag.

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