Sour Cream Chocolate Chip Coffee Cake
Yield
24 servingsPrep
25 minCook
30 minReady
75 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the topping | |||
| 1 | tablespoon |
all-purpose flour
|
|
| ½ | cup |
brown sugar
packed |
*
|
| 2 | tablespoons |
butter
softened |
|
| ½ | cup |
mini chocolate chips
|
*
|
| For the cake | |||
| 2 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 ½ | cups |
mini chocolate chips
|
*
|
| ½ | teaspoon |
salt
|
|
| ½ | cup |
butter
softened |
|
| 1 | cup |
sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 3 | large |
eggs
|
|
| 1 | cup |
sour cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the topping | |||
| 15 | ml |
all-purpose flour
|
|
| 118 | ml |
brown sugar
packed |
*
|
| 3E+1 | ml |
butter
softened |
|
| 118 | ml |
mini chocolate chips
|
*
|
| For the cake | |||
| 473 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 5 | ml |
baking soda
|
|
| 355 | ml |
mini chocolate chips
|
*
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
butter
softened |
|
| 237 | ml |
sugar
|
|
| 5 | ml |
vanilla extract
|
|
| 3 | large |
eggs
|
|
| 237 | ml |
sour cream
|
|
Directions
For the topping: In a small bowl, combine the topping ingredients (½ cup of chocolate chips).
Mix well, set aside.
For the cake: Combine flour, baking powder and soda and salt.
In a large bowl, cream butter, sugar and vanilla.
Beat until creamy.
Add eggs, one at a time, beating well after each addition.
Gradually mix in flour mixture, alternately with sour cream.
Fold in remaining chocolate chips.
Spread mixture in a greased 9 x 13 inch baking pan.
Sprinkle topping mix over batter in pan.
Bake at 350℉ (180℃) F for 45 to 50 minutes or until a toothpick inserted in the middle comes out clean.
Cool completely in pan, then cut and serve.
