Chocolate Sour Cream Coffee Cake

  • Prep Time: 20 mins
  • Total Time: 1 hrs 20 mins
  • Yield: 1cake
  • About This Recipe

    “This should be named “I Can’t Stop Eating It Chocolate Sour Cream Coffee Cake”.”

    Ingredients

  • 1cupbutter
  • 1 1/2 cupssugar
  • 5eggs
  • 3cupsflour
  • 2teaspoonsbaking powder
  • 1teaspoonbaking soda
  • 1pinchsalt
  • 1cupsour cream
  • 1teaspoonvanilla
  • 1 (6ounce) packages chocolate chips
  • Streusal

  • 2 (2ounce) packages chocolate, melted
  • 3/4 cupsugar
  • 1teaspooncinnamon
  • Directions

  • Cream together the butter and sugar.
  • Add eggs one-at-a-time.
  • Gradually add the flour, baking powder, baking soda and salt.
  • When dry ingredients are completely blended, add the sour cream& vanilla.
  • Fold in the chocolate bits.
  • Prepare streusal by mixing all ingredients together.
  • Pour 1/2 of the batter into prepared loaf or tube pan.
  • Top with 1/2 of the streusal.
  • Add remaining batter on top of streusal.
  • Top with with remaining streusal.
  • Bake for one (1) hour at 350 degrees.
  • Reviews

  • “Yum is all I can say.This makes a great cake and quite a big one.I was surprised at how much it rose.It is very tasty and simple to make.The only change I would make next time would be to try using brown sugar in the streusel as the white sugar was quite crunchy on the top.Great recipe though!”

  • “Tasty and everyone enjoyed. It definitely has a buttery pound cake texture. I added a tablespoon of butter when melting the chocolate and sugar for the streusal to help with the thickness. The streusal comes together almost like dough, so I just crumbled it to sprinkle it in the loaf and on top. I used one large loaf pan and used the remaining batter in small square muffin tins (very cute and turned out great!) I baked in the loaf pan for 45 mins and 20 mins in the square muffin tins. I also took out a cup of batter and mixed in about 1/4 cup of cocoa to make a swirled coffee cake. I didn’t use all the streusal to make it less sweet, so I wanted some extra color to it…but I don’t think it did much for the loaf. My personal opinion I think this recipe has too much fat with all the butter, eggs, sour cream, and chocolate. I’ve made other good coffee cake recipes that don’t use as much fat, but give it a try if you don’t mind!”

  • “Depending on your sweet tooth, this recipe may or may not be appealing. No problems here with the streusal consistency or overflowing, but the sugar content in this is over the top. I could barely eat one small piece, yet my husband ate two. A tasty treat for the right person.”

  • “Really delicious coffee cake! and the recipe was very easy to follow, though I found the same issue with the consistency of the streusal as another reviewer, that it came out very thick and un-“streusal-like”.But I put it in as directed (more in globs than anything else) and it baked right in, and who knows the difference when you’re eating it!?I also made the entire amount the recipe called for and it made two loaves perfectly.All in all a very sweet and delicious treat! :)”

  • “This was delicious! Next time, I will add a little liquid to the streusal, as it was like ganache. Also, I baked it an additional 15 minutes, but covered the cake with aluminum foil after 55 minutes.Thanks again!”

  • “I made this for the first time for a Thanksgiving Day gathering at my brother’s house …..how brave was that ????I missed the gathering because I was working but I hear everyone loved it….thanks for the addition to my cookbook of favorites.”

  • “Very good. The guys at work had no trouble devouring it! Thanks for sharing this recipe!”

  • “Very good and easy! My Daughter enjoyed this! I used mini chips. baked it in a Bundt pan, so I poured half into the pan topped it with all the Streusel then followed it with the rest of the batter. Doing this because if the streusel that I finished with would be on the bottom when flipped. This was delish!”

  • “MMMmmmm! Delicious! I made this for my breakfast on my last day of classes and it was a real treat! I made it as directed using a tube pan and it worked perfectly. I even froze the last 2 pieces and I had a snack a few days later. Thanks for posting, I have added this to my Tuesday Morning Breakfast Public cookbook!”

  • “The taste was good,but a loaf pan was not big enough for this recipe. I didn’t add all the cake batter and it still overflowed into the oven.”

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