I used to be a baking queen, but as of late, I’ve gotten so lazy in the kitchen. I think this partly has to do with being frustrated with the size of our kitchen and lack of space. I think the other factor in this is that our small kitchen turns into a personal space heater rather quickly, so baking during summer isn’t ideal.
BUT I was talking with my sister in law recently and she was raving about one of her sour cream coffee cake recipes and it had me salivating. Her recipe came chock full of nuts (my husband’s entire family isn’t big on chocolate), but I knew this recipe would be insane if I added a little (or a lot) of chocolate, so I did a little adaptation and now I’m sharing it with you!
Confession: I’ve never made a sour cream based cake before, nor have I ever used a bundt pan. This week, I did both. I’m into this whole “challenging myself” thing. So why should you trust an amatuer like me? Because it was THAT good! I snagged some all natural DairyPure Sour Cream and got to work. DairyPure is made with fresh cream and milk from their own dairy, with no artificial growth hormones, and is backed by their 5-Point Purity Promise, so I knew the taste would be the freshest! Because DairyPure doesn’t contain any artificial growth hormones, I know I’m using the highest quality product that’s continually tested to ensure purity.
This is one of my favorite catch all spices when it comes to baking:
Can we talk about just how amazing this batter is?? I’m normally not a cake batter lover, but the sour cream added serious decadence. And by lots of chocolate, I meant an entire bag.
The biggest piece of advice my SIL had for me when she gave me this recipe was to grease the hell out of the bundt pan and that I did. It slide out with perfection.
Go on, you know you want to!
Chocolate Chip Sour Cream Coffee Cake
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoon nutmeg, cinnamon, chia spice (or mix your own)
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1 cup sugar
- 2 large eggs
- 1 cup PureDairy sour cream
- 1 teaspoon vanilla extract
- 1 (12 oz) bag semi-sweet chocolate chips
- Powdered sugar, for dusting (optional)
- Preheat the oven to 350°F and set an oven rack in the middle position. Grease a 10-in Bundt pan with butter or nonstick cooking spray (DO NOT BE SHY).
- In a medium bowl, whisk together the flour, baking powder, baking soda, spice(s) and salt.
- In the bowl of an electric mixer, cream the butter and sugar for 2 to 3 minutes, until light and fluffy (use medium speed for a stand mixer or high speed for a hand-held mixer). Beat in the eggs one at a time, followed by the vanilla. Add 1/3 of the dry ingredients and mix on low speed until just combined. Mix in half of the sour cream, followed by another 1/3 of the dry ingredients, until just combined. Mix in the remaining sour cream, followed by the remaining dry ingredients, scraping down the bowl as necessary and mixing until just combined. Gently mix in the chocolate chips.
- Pour the batter into the prepared bundt pan. Bake for 40 minutes, or until the top is golden brown. Let the cake cool in the pan on a rack for 10 minutes, then invert onto the rack and allow to cool completely. Carefully transfer the cooled cake to a plate; dust with powdered sugar, if desired. To slice the cake, use a serrated knife and sawing motion for best results. The cake keeps well for several days stored in a cake dome or covered tightly with aluminum foil. The cake may also be frozen for up to two months.
Thank you to DairyPure for sharing their wonderful product with me to utilize for this post!