Sour Cream Coffee Cake with Chocolate & Walnuts
Submitted by dyann
Buttery sour cream coffee cake studded with bittersweet chocolate chunks and chopped walnuts, baked in a fluted bundt pan. Rich, moist crumb with no frosting needed. Serves 12.
YIELD
12 servingsPREP
30 minCOOK
55 minREADY
105 minNo streusel, no swirl, no fussy layers. Just a rich, buttery cake loaded with chocolate and walnuts in every single bite.
Sour cream keeps the crumb dense in the best way, moist and velvety with a slight tang that cuts through the sweetness of the bittersweet chocolate. Coarsely chopped walnuts add crunch and a toasty, earthy note throughout.
Baked in a fluted tube pan, it comes out looking elegant enough for a holiday spread or a brunch table, but honestly? It’s just as good sliced at the kitchen counter with a cup of strong coffee.
Kitchen Tips
- Alternate adding the flour mixture and eggs as directed. This method builds structure without overworking the batter.
- Use bittersweet chocolate, not milk chocolate. The darker, sharper flavor stands up better against the rich sour cream batter.
- Don’t worry about surface cracks. They’re normal with this style of cake and disappear when you flip it out of the pan.
- Cool for a full 10 minutes before turning out. A warm bundt cake is fragile and will break apart if you rush it.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Butter and flour a 10-to 12-cup fluted tube pan.
In a large bowl, using a hand-held electric mixer set at high speed, beat the butter until creamy, about 1 minute.
Add the sugar and continue beating at high speed until light and creamy, about 2 minutes.
Sift together the flour, salt, baking soda, and baking powder.
At low speed, beat in ½ cup of the flour mixture, then beat in 1 of the eggs.
Beat in another ½ cup of the flour mixture, then 1 of the remaining eggs.
Repeat with another ½ cup of the flour mixture, and the last egg.
Beat in the remaining flour along with the sour cream and vanilla.
Using a spatula, fold in the walnuts and chocolate.
Transfer the batter to the prepared pan and smooth the surface.
Bake for 45 to 55 minutes in the preheated oven until the cake begins to shrink from the sides of the pan and a toothpick inserted in the center comes out clean.
The surface will crack.
Remove the cake from the oven and let cool for about 10 minutes in the pan, then turn it out onto a wire cake rack.
Cool completely before serving.
Serves 12.
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