Sour Cream Coffee Cake "Surprise"

Cindy Smith Bryson


Today I decided to surprise my hubs with some new ingredients in his favorite sour cream coffee cake. He has been craving something chocolate and lives for coffee. I love cinnamon with both chocolate and coffee (always put cinnamon in my triple chocolate chunk mocha brownies), thus the "surprise"! If you do not want coffee or cinnamon in the chocolate layer please just leave it out. This coffee cake is all about making it your way as I did. You may skip outer layer of nuts but it makes a lovely presentation (wish I had a photo) and gives the crust a subtle texture, as well. Hope you enjoy!

pinch tips: How to Grease a Pan





25 Min


45 Min



Blue Ribbon Recipe

Notes from the Test Kitchen:
Member's Choice!
This WAS a great surprise in the middle! The chocolate and coffee combination sets this coffee cake apart. I also really like the nut meal that coated the cake pan. It really makes a great first taste of the coffee cake.


1/4 c
ground nut meal (I used pecans)
2 c
all-purpose flour
1/2 tsp
baking powder
1 tsp
baking soda
1/2 tsp
1 & 1/3 c
granulated sugar
2 large
eggs, at room temperature
1 tsp
vanilla extract
1 c
sour cream, at room temperature
1 tsp
1 Tbsp
instant coffee powder
1 c
chocolate chips
1 stick
(8 tbsp.) unsalted butter, at room temperature

Directions Step-By-Step

Toast nuts in skillet until they smell toasted, about 8 minutes. Pulse in food processor until finely ground. NOTE: a coffee grinder may work also (have not tried it).
Spritz a 10-inch Bundt pan w/ cooking spray. Sprinkle w/ nut meal; turn the pan to coat evenly. Set aside. NOTE: If nut meal does not adhere well to the sides of your bundt pan or you have a Teflon pan: Use butter flavored Crisco to grease sides of pan.
Preheat oven to 350 degrees F. In a medium bowl, combine flour, baking powder, baking soda, and salt. Set aside.
In a large mixer bowl, on medium speed, beat butter and 1 cup sugar until light, about 3 minutes. Beat in eggs, one at a time, and then vanilla. Mix in sour cream. Stir dry ingredients into batter until just combined. Pour 1/2 of batter into prepared pan.
In a small bowl, mix 1/3 cup sugar, cinnamon and instant coffee powder. Sprinkle 1/2 of this mixture over batter and top w/ 2/3 cup chocolate chips. Spread remaining batter on top and sprinkle w/ remaining cinnamon sugar mixture and then remaining chocolate chips. Gently push into batter.
Bake 40-45 minutes or until tester inserted in middle comes out clean. Let cool on wire rack for 15 minutes. Invert on wire rack to complete cooling. SERVING NOTE: Delish in the morning (or anytime) with a cup of coffee or your favorite hot beverage!

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Recipe For: The Best Coffee Cake