Name: Chocolate Chip Sour Cream Coffee Cake
Brand: beyondthebutter.com
SKU: beyondthebutter-com-5
Availability: OnlineOnly

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Chocolate Chip Sour Cream Coffee Cake

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×Published: · Modified: by • This site generates income via ads and may contain affiliate links. See my privacy policy linked in the footer. Jump to RecipeJump to VideoPrint RecipeThis Chocolate Chip Sour Cream Coffee Cake is one of the best you will ever make! It combines two layers of coffee cake, chocolate chips, and cinnamon sugar sprinkled over the top. It is soft, fluffy, and incredibly delicious! Serve it slightly warm for the ultimate breakfast treat!Jump to:The list of ingredients needed to make this sour cream coffee cake recipe is short. Please note the substitutions for certain ingredients.This chocolate chip sour cream coffee cake recipe is easy to make from start to finish! For the full recipe, visit the chocolate chip sour cream coffee cake recipe card below.STEP 1. Whisk the dry ingredients. This includes all-purpose flour, baking powder, and baking soda.STEP 2. Combine the wet ingredients. Next, you'll beat the unsalted butter until it's smooth and creamy. Add in the granulated sugar, eggs, and vanilla extract.STEP 3. Add the dry to the wet. When adding the dry ingredients, alternate between adding them with the sour cream. Repeat this until the batter is well blended.It should be on the thicker side and sticky, but with a spatula you can easily work the batter into the 9" x 9" pan.STEP 4. Prepare and bake. Spread half of the batter into the prepared baking pan, then sprinkle half of the chocolate chips over the top, followed by half of the cinnamon sugar. Repeat this one more time.Place it in the oven and bake for 35 minutes at 350ºF.This easy coffee cake recipe is best served slightly warm. Of course, it's also really good to heat up the next day too!Author:from votesPrint RecipePin RecipeNutritonal information provided above is an estimate only and will vary based on specific ingredients used.« Earth Day CookiesStrawberry Rhubarb Pie Recipe »© All images &amp; content on BeyondtheButter.com are copyright protected. You may not republish, redistribute, or otherwise use any images, recipes, or content, in part or in whole, without express written permission from the author. Beyond the Butter® is a registered trademark of Jennifer Switzer. All rights reserved. For more information, please read my Policies page.Made this &amp; really felt like it was lacking flavor. It tasted really bland.Super easy to make- I think I need to play around with it.ReplyYUM! I did half with dark chocolate chips and the other half a blend of white chips and butterscotch chips so I can share with my young niece and nephew who don't eat chocolate.ReplyI used a round 9" pan and it came out great!Next time I would try with a half salted butter and half unsalted. I think I would also add a bit more sprinkled sugar in the mix. Great moist texture overall and great with coffee or tea.ReplyMade this today and can’t stop eating it! This recipe was perfect as is! My friend’s family made a similar cake and I was craving and this was better than what I remembered!ReplyI chose this recipe because it was much lower in sugar than other recipes I saw. The batter is thick and sticky like the recipe says which takes a bit more care to spread out but no big deal. I am eating a piece right now and I think it is delicious!ReplyI'm sad to have wasted good ingredients but this just didn't taste like anything! The dough itself is so thick, it's almost impossible to spread in a layer, never mind adding another layer on top. A pinch to 1/4 teaspoon of salt is very much needed in this recipe as well. The cinnamon sugar didn't really add anything either. What a shame all around because this should have been a home run.ReplyHow is the cinnamon sugar made?ReplyThere is no coffee in the ingredients list....ReplyExcellent! Cake is moist and springy. Used plain Greek yogurt instead of sour cream. Also used an 8x8 pan greased with and baked 35 min. Will make again!!ReplyHi can I bake it in a round tin or Bundt pan if I don’t have a square 9x9?will it effect the recipe in any way?ReplyWelcome to my blog! I'm Jennifer, and I love creating and sharing dessert recipes that are sweet, simple, and fun to make and bring me—and hopefully you and your loved ones—wonderful memories! Learn more about me and my inspiration for starting Beyond the Butter!Welcome to my blog! I'm Jennifer, and I love creating and sharing dessert recipes that are sweet, simple, and fun to make and bring me—and hopefully you and your loved ones—wonderful memories! Learn more about me and my inspiration for starting Beyond the Butter!

×Published: · Modified: by • This site generates income via ads and may contain affiliate links. See my privacy policy linked in the footer. Jump to RecipeJump to VideoPrint RecipeThis Chocolate Chip Sour Cream Coffee Cake is one of the best you will ever make! It combines two layers of coffee cake, chocolate chips, and cinnamon sugar sprinkled over the top. It is soft, fluffy, and incredibly delicious! Serve it slightly warm for the ultimate breakfast treat!Jump to:The list of ingredients needed to make this sour cream coffee cake recipe is short. Please note the substitutions for certain...

Chocolate Chip Sour Cream Coffee Cake

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