Sour Cream Chocolate Chip Coffee Cake
Although my dad is the designated baker of the family, baking new types of cookies or cakes each week, this is one recipe that we always love making together. Although we’ve made the cake several times in the last few years, we always end up accidentally showering the electric mixer in our dry ingredients or fearing that the batter is too thick. Despite our initial panic each time, it always turns out delicious and is a perfect holiday recipe.
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup sugar
2 large eggs
1 cup sour cream
1 teaspoon vanilla extract
1 (12 oz) bag semi-sweet chocolate chips
Cinnamon and Confectioners’ sugar, for dusting (optional)
1. Preheat the oven to 350°F and set an oven rack in the middle position. Generously grease a 10-cup Bundt pan with butter or nonstick cooking spray.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In the bowl of an electric mixer, cream the butter and sugar for 2 to 3 minutes, until light and fluffy. 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.
4. Scrape the batter into the prepared pan – it will come about halfway up the sides of the pan. Bake for 35 to 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 cinnamon first, then Confectioners’ sugar, if desired.