Sour Cream Coffeecake with Chocolate and Walnuts the Editors of Publications International, Ltd.
Sour Cream Coffeecake with Chocolate and Walnuts
Makes one 10-inch coffeecake
|3/4||cup (1-1/2 sticks) butter, softened|
|1-1/2||cups packed light brown sugar|
|3||cups all-purpose flour|
|2||teaspoons baking powder|
|2||teaspoons ground cinnamon|
|1-1/2||teaspoons baking soda|
|1/2||teaspoon ground nutmeg|
|1-1/2||cups sour cream|
|1/2||cup semisweet chocolate chips|
|1/2||cup chopped walnuts|
- 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.
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