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.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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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…
Congratulations and YUM! This looks so good and quite beautiful on your festive plate and cake server.
That 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!
Ok, 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 🙂
Congrats on your award…and HOLY COW, please send me a slice of that cake!
Oh, 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!
That looks so good, have a wonderful visit!
Oh and you know your chilli cranberry sauce recipe which I adore – do you think it will work with brandy in it too?
Sue, 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!
Thank 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.
Have a wonderful visit with your daughter – and the coffee cake looks fantastic. Merry Christmas!