This Chocolate Chip Coffee Cake is a coffee cake of epic proportions, rich with sour cream, nuts, and chocolate. It’s perfect for fall mornings and special occasions.
I tasted this cake many years ago and have held onto the memory and the recipe. It’s from Bon Apetit 1995. The cake is safely under glass and waiting for the first daughter to arrive home today for the holidays.
This cake has the texture of a pound cake, it’s rather dense and rich, so you can afford to cut in in thin slices.
Chocolate Chip Coffee Cake
Ingredients
- 2 large egg whites 1/4 cup
- 1/3 cup packed golden brown sugar
- Pinch of salt
- 1 1/2 cups coarsely chopped walnuts
- 1 1/4 cups mini semisweet chocolate chips divided
- 2 cups cake flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup plus 2 tablespoons sugar
- 1/2 cup 1 stick unsalted butter, room temperature
- 3 large eggs
- 3/4 cup sour cream
topping
- 3/4 cup powdered sugar
- 2 tablespoons sour cream
- I microwaved some dark chocolate chips in a baggie till melted, sniped off the tip and drizzled it over the cake.
Instructions
- Set oven to 350F
- Position rack in center of oven and preheat to 350°F. Butter and flour 10-inch-diameter tube pan, then spray with nonstick spray. Mix egg whites, brown sugar, and salt in bowl. Mix in walnuts and 1/4 cup chocolate chips. Set aside.
- Whisk flour, salt, baking powder, and baking soda in medium bowl. Using electric mixer, beat sugar and butter in large bowl to blend. Beat in eggs 1 at a time. Stir in flour mixture in 4 additions alternately with sour cream in 3 additions, beginning and ending with flour mixture. Stir in 1 cup chocolate chips.
- Transfer batter to pan; smooth top. Spoon walnut mixture evenly over. Bake cake until tester inserted near center comes out clean, about 50 minutes. Cool in pan on rack 10 minutes. Turn cake out onto rack; invert onto second rack (walnuts should be on top). Cool.
- Mix powdered sugar and sour cream in bowl; drizzle over cake, or melt chocolate chips in a baggie, snip the tip and drizzle.
notes:
- You can change up the look of this cake with a white (sour cream and powdered sugar) or dark (chocolate) drizzle.
- Pecans can be used instead of walnuts.
other coffee cakes…
22 Comments
Deanna
January 10, 2016 at 8:15 amLooks wonderful! If I were to make this in a bundt pan should I put the walnuts in before the batter so they remain on top? I have a 2-part angel food tube pan but I’m not sure if that is the right pan.
sue l
June 23, 2013 at 9:59 pmi am going to try to make this using grated walnuts, since my step daughter cannot eat nuts due to her braces. I hope that it will still turn out ok.
Shelby
January 18, 2012 at 12:42 amThat last photo is what did me in. I have to try this it looks AWESOME!
grace
December 22, 2011 at 11:42 pmdense is the only word which comes to mind upon first viewing this masterpiece of a cake. thanks for a great share!
Sulpicia (III)
December 21, 2011 at 4:35 amLooks great. Say hi to C & M for me!
yummychunklet
December 21, 2011 at 4:01 amCongrats on the award! With a fantastic cake like that, I’m shocked you don’t have more followers!
Lizzy
December 21, 2011 at 1:31 amWhat a fabulous coffee cake…I know my family would be thrilled to see this on the kitchen counter! I know your daughter will be delighted with a slice or two! Enjoy your time together~
PS…congrats on the award!
VonRiesling
December 21, 2011 at 1:05 amWoah…suite.
Wonderful photos as well, site-wide.
Magnolia Verandah
December 20, 2011 at 10:08 amOh MY is all I can say – it looks so luscious!
Loveforfood
December 20, 2011 at 6:33 amthat is awesome..
Joanne
December 20, 2011 at 11:53 amI wish that I were coming home to THIS on Christmas! What a chocolate-y beauty!
Kitchen Belleicious
December 19, 2011 at 8:50 pmYou keep making my to do list get longer and longer. I swear girl, you have got to stop or else I am just going to have to live at the grocery store in order to make sure I have all the ingredients for each time your post a new recipe! This looks incredible
annie
December 19, 2011 at 9:59 pmCongratulations and YUM! This looks so good and quite beautiful on your festive plate and cake server.
Stephanie
December 19, 2011 at 9:40 pmThat looks wonderful. My mother used to make a cinnamon chocolate chip cake like that when we were kids. I think it was made with sour cream too. Your daughter is a lucky girl!
Yasmeen
December 19, 2011 at 8:11 pmOk, this cake looks divine!! And you’re too lovely, thanks for the award. I’m exited to check out the other blogs. Just love meeting other food romantics 🙂
Heather @ girlichef.com
December 19, 2011 at 7:53 pmCongrats on your award…and HOLY COW, please send me a slice of that cake!
Sarah (Snippets of Thyme)
December 19, 2011 at 6:00 pmOh, Sue…you are so kind! Thank you for mentioning me and giving me that sweet award. I can’t wait to check out some of the others too. Now….go put the slice carefully back in the cake before your daughter gets home!!! JK…have a wonderful holiday with your daughters!
Cajunlicious
December 19, 2011 at 5:51 pmThat looks so good, have a wonderful visit!
Bourbon&Pearls
December 19, 2011 at 5:42 pmOh and you know your chilli cranberry sauce recipe which I adore – do you think it will work with brandy in it too?
Bourbon&Pearls
December 19, 2011 at 5:40 pmSue, I’m sitting agonising over red velvet cake recipes! Between all the options out there and changing things to my lingo I could scream, last year I ended up in tears over this cake!
Mary
December 19, 2011 at 4:07 pmThank you for the award, Sue! This cake looks like my idea of heaven. I LOVE the look and the sound of it. I’m sure your daughter will love it.
Tricia @ saving room for dessert
December 19, 2011 at 2:14 pmHave a wonderful visit with your daughter – and the coffee cake looks fantastic. Merry Christmas!