TLC Cooking "Sour Cream Coffeecake with Chocolate and Walnuts"

Sour Cream Coffeecake with Chocolate and Walnuts

Sour Cream Coffeecake with Chocolate and Walnuts

YIELD Makes one 10-inch coffeecake
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INGREDIENTS

3/4	cup (1-1/2 sticks) butter, softened
1‑1/2	cups packed light brown sugar
3	eggs
2	teaspoons vanilla
3	cups all-purpose flour
2	teaspoons baking powder
2	teaspoons ground cinnamon
1‑1/2	teaspoons baking soda
1/2	teaspoon ground nutmeg
1/4	teaspoon salt
1‑1/2	cups sour cream
1/2	cup semisweet chocolate chips
1/2	cup chopped walnuts
Powdered sugar

PREPARATION:

Preheat oven to 350°F. Grease and flour 12-cup Bundt pan or 10-inch tube pan. Beat butter in large bowl with electric mixer on medium speed until creamy. Add brown sugar; beat until light and fluffy. Beat in eggs and vanilla until well blended. Combine flour, baking powder, cinnamon, baking soda, nutmeg and salt in large bowl; add to butter mixture on low speed alternately with sour cream, beginning and ending with flour mixture until well blended. Stir in chocolate chips and walnuts. Spoon into prepared pan.
Bake 45 to 50 minutes until toothpick inserted near center comes out clean. Cool in pan 15 minutes. Remove from pan to wire rack; cool completely. Store tightly covered at room temperature. Sprinkle with powdered sugar before serving.

This recipe appears in: Coffeecakes