Print

Sour Cream Coffee Cake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 82 reviews

This rich and moist Sour Cream Coffee Cake features layers of tender cake batter and a luscious topping made from semi-sweet chocolate chips, shredded coconut, brown sugar, and cinnamon. Perfect for a cozy breakfast or afternoon treat, this Bundt-style cake offers a harmonious blend of creamy, sweet, and slightly spiced flavors baked to perfection.

Ingredients

For the cake:

  • 1¾ cups all-purpose flour
  • 1½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ cup butter, room temperature
  • 1 cup granulated sugar
  • 2 eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup sour cream

For the topping:

  • 1 cup premium semi-sweet chocolate chips
  • ¼ cup shredded, unsweetened coconut
  • ¼ cup brown sugar
  • 1 teaspoon cinnamon

Instructions

  1. Preheat oven and prepare pan: Preheat your oven to 325°F (163°C) and place the oven rack in the middle position. Lightly grease a Bundt pan using cooking spray or butter to ensure the cake releases easily after baking.
  2. Mix dry ingredients and prepare topping: Sift together the all-purpose flour, baking powder, and baking soda in a bowl. In a separate small bowl, combine the semi-sweet chocolate chips, shredded coconut, brown sugar, and cinnamon, tossing them together to create the topping blend.
  3. Cream butter and sugar, then add eggs and vanilla: Using a hand mixer, cream the room temperature butter and granulated sugar in a medium bowl until the mixture is light and fluffy. Add the eggs one at a time along with the vanilla extract, beating on medium speed until fully incorporated.
  4. Incorporate flour mixture and sour cream: Alternately add the dry flour mixture and sour cream to the creamed butter mixture in thirds, mixing well after each addition to form a smooth batter.
  5. Layer the batter and topping in the pan: Spoon one third of the batter evenly into the prepared Bundt pan, then sprinkle one third of the topping mixture over it. Repeat layering two more times, finishing with the topping. Tap the pan gently on the counter a few times to release any air bubbles in the batter.
  6. Bake the cake: Place the pan in the preheated oven and bake for approximately 50 minutes. Check doneness by inserting a cake tester or toothpick into the center; it should come out clean when the cake is fully baked.
  7. Cool and unmold the cake: Let the cake cool in the pan on a wire rack for 15 minutes. After this time, invert the Bundt pan onto a serving plate and carefully release the cake. Allow it to cool completely, for at least 30 minutes before slicing and serving.

Notes

  • For best results, use room temperature ingredients to ensure even mixing and a tender crumb.
  • If you prefer, substitute the semi-sweet chocolate chips with milk or dark chocolate based on your taste.
  • The coconut adds texture and flavor; if allergic or avoiding coconut, omit or replace with chopped nuts.
  • This cake keeps well at room temperature covered for up to 2 days or refrigerated for up to 5 days.
  • Warm slices slightly before serving for an extra moist and flavorful experience.

Find it online: https://recipethrive.com/sour-cream-coffee-cake-recipe/