Chocolate Swirl Sour Cream Coffee Cake Recipes

SOUR CREAM COFFEE CAKE WITH CHOCOLATE CINNAMON SWIRL

Steps:

• Place the flour, brown sugar, and salt in the bowl of a food processor. Pulse for a few seconds to mix. Add the pecans, and pulse until the pecans are finely chopped and thoroughly mixed.
• Add the butter and pulse until combined. The mixture should look like coarse sand. Cover and refrigerate.
• Whisk together the sugar, cocoa powder, and cinnamon. Set aside.
• Preheat oven to 350°F. Butter a 9"x 13"x 2" baking pan.
• Whisk together the flour, baking soda, baking powder, and salt. Set aside.
• Using an electric mixer or a stand mixer, beat the butter until smooth. Scrape down the sides of the bowl. Add the sugar, and beat until the mixture is smooth and fluffy. Add the eggs, one at a time, beating well after each addition. Scrape the sides again and mix for another 30 seconds.
• Add the sour cream and vanilla, and mix just until combined. Add the flour mixture in 3 portions, scraping sides of bowl as needed. Mix each addition just until combined. Do not overmix.
• Pour one-third of the cake batter into prepared pan. Spread evenly.
• Sprinkle half of the swirl mixture evenly over the batter.
• Spread half of the remaining batter evenly over the swirl mixture.
• Sprinkle the remaining swirl mixture evenly over batter.
• Spread the remaining batter evenly over the swirl mixture.
• Sprinkle the crumb mixture evenly over the batter.
• Bake for 60-70 minutes, rotating the pan 3 times during baking. A pick inserted into the center of the cake should come out clean.
• Cool the cake in pan on wire rack for at least 30 minutes before serving.
• Store any leftovers at room temperature in a tightly sealed container for up to 3 days.

CHOCOLATE SOUR CREAM COFFEE CAKE

Steps:

• Cream together the butter and sugar.
• Add eggs one-at-a-time.
• Gradually add the flour, baking powder, baking soda and salt.
• When dry ingredients are completely blended, add the sour cream& vanilla.
• Fold in the chocolate bits.
• Prepare streusal by mixing all ingredients together.
• Pour 1/2 of the batter into prepared loaf or tube pan.
• Top with 1/2 of the streusal.
• Add remaining batter on top of streusal.
• Top with with remaining streusal.
• Bake for one (1) hour at 350 degrees.

CINNAMON SWIRL BUNDT COFFEE CAKE

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Grease a 10-inch bundt pan.
• Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in vanilla.
• Combine flour, baking soda, and baking powder. Pour flour mixture into batter alternately with the sour cream, mixing until just incorporated. Fold in walnuts, mixing just enough to evenly combine. Pour half the batter into the prepared pan.
• Mix the remaining 1/4 cup of white sugar with the cinnamon.
• Sprinkle cinnamon sugar over the batter in the pan. Drop remaining cake batter in heaping spoonfuls over filling, covering it as best you can.
• Bake in preheated oven for 8 minutes. Lower heat to 350 degrees F (175 degrees C) and bake for an additional 40 minutes, or until a tester comes out clean.

CHOCOLATE SWIRL SOUR CREAM COFFEE CAKE

Steps:

• MAKE FILLING AND TOPPING:.
• Place sugar, pecans and cinnamon in food processor.
• Cover and pulse until nuts are coarsely chopped.
• Transfer 3/4 cup of mixture to small bowl and stir in chocolate for filling.
• To remaining mixture in food processor add flour, cocoa powder and butter and pulse until mixture is crumbly for topping.
• MAKE CAKE:
• Preheat oven to 325°F
• Butter bottom and sides of 9-inch springform pan & dust pan with flour, tapping out excess.
• Sift flour, baking powder, baking soda and salt into medium bowl; whisk to combine and set aside.
• Beat butter at medium-high speed in mixing bowl for 1 minute or until creamy, using electric mixer at medium-high speed.
• Gradually add sugar and beat at high speed until well blended and light, about 2 minutes.
• Add eggs and yolk, one at a time, beating well after each addition and scraping down sides of bowl as necessary.
• Beat in vanilla extract.
• Reduce speed to low and alternately add dry ingredients and sour cream, beginning and ending with dry ingredients and mixing just until combined.
• Scrape half of batter into prepared pan and smooth top.
• Sprinkle with filling.
• Scrape remaining batter over filling and smooth top.
• Sprinkle with topping.
• Bake 65 to 75 minutes or until toothpick inserted into center of cake comes out clean and cake pulls away from edge of pan.
• Let cake cool in pan set on wire rack for 10 minutes.
• Remove side of pan and cool completely.
• Dust cake lightly with confectioners' sugar before serving.

SOUR CREAM CHOCOLATE SWIRL COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F. Generously grease 12 cup fluted tube pan. Sprinkle with pecans, tilting pan to coat sides with some of the nuts. Set pan aside.
• In a one quart microwavable bowl, place 3 ounces chocolate. Microwave on high 30 seconds; stir. If necessary, microwave in 10 seconds increments, stirring each time, until melted. Set aside to cool.
• In a large bowl beat sugar and butter with electric mixer on medium speed one to two minutes or until light and fluffy. Beat in /2 cup of sour cream, the vanilla and eggs until smooth. In low speed, beat in one cup of the flour, the baking powder and salt until ingredients are moistened. Beat in remaining sour cream and flour just until blended.
• Spoon two cups of the batter into cooled chocolate, stir until mixed. Spoon half of the remaining batter into pan. Drop half of the chocolate batter over the vanilla batter. With table knife, gently swirl. Spoon remaining vanilla batter into pan. Top with remaining chocolate batter. Gently swirl; smooth top.
• Bake 38 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pan minutes. Invert onto serving platter.
• Place 1 ounce chocolate and oil in small microwavable bowl. Microwave on high
• Bake seconds; stir until smooth. Drizzle over coffee cake. Serve warm or cool.