Real Recipes From Real Home Cooks ®

sour cream coffee cake "surprise"

(5 ratings)
Blue Ribbon Recipe by
Cindy Smith Bryson
The beautiful Gulf Coast of, FL

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 the outer layer of nuts but it makes a lovely presentation and gives the crust a subtle texture, as well. Hope you enjoy it!

Blue Ribbon Recipe

Member's Choice! This WAS a great surprise inside this sour cream coffee cake! The chocolate and coffee combination is what sets this coffee cake apart from others. We really liked the nut meal that coats the cake pan. At first bite, you're like, "yum, what is that?" A delicious homemade coffee cake to enjoy alongside a mug of coffee or tea.

— The Test Kitchen @kitchencrew
(5 ratings)
yield 12 serving(s)
prep time 25 Min
cook time 45 Min
method Bake

Ingredients For sour cream coffee cake "surprise"

  • 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 lg
    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
    unsalted butter, at room temperature (8 Tbsp)

How To Make sour cream coffee cake "surprise"

  • Ground nut meal in a bowl.
    TO MAKE NUT MEAL CRUST: Toast nuts in a skillet until they smell toasted, about 8 minutes. Pulse in a food processor until finely ground. Note: a coffee grinder may work also (have not tried it).
  • Coating the Bundt pan with nut meal.
    Spritz a 10-inch Bundt pan with cooking spray. Sprinkle with 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 the pan.
  • Flour, baking powder, baking soda, and salt in a bowl.
    TO MAKE CAKE: Preheat oven to 350 degrees F. In a medium bowl, combine flour, baking powder, baking soda, and salt. Set aside.
  • Wet ingredients whipped together; dry ingredients added.
    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 the batter until just combined.
  • Half the batter poured into the Bundt pan.
    Spoon 1/2 of batter into prepared pan.
  • Cinnamon sugar, chocolate chips, and remaining batter added to the Bundt pan.
    In a small bowl, mix 1/3 cup sugar, cinnamon, and instant coffee powder. Sprinkle 1/2 of this mixture over the batter and top with 2/3 cup chocolate chips. Spread remaining batter on top. Sprinkle with the remaining cinnamon-sugar mixture and then the remaining chocolate chips. Gently push into batter.
  • Sour Cream Coffee Cake baking in the oven.
    Bake 40-45 minutes or until the tester inserted in middle comes out clean. Let cool on a wire rack for 15 minutes. Invert on a wire rack to complete cooling.
  • Sour Cream Coffee Cake Suprise on a plate dusted with powdered sugar.
    SERVING NOTE: Delish in the morning (or anytime) with a cup of coffee or your favorite hot beverage!