Sour Cream Chocolate Coffee Crisp Bundt Cake Recipes

CHOCOLATE CHIP SOUR CREAM COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking dish.
• Stir 1/2 cup brown sugar and 1 1/2 teaspoons cinnamon together in a small bowl. Stir dark brown sugar, walnuts, and 1 teaspoon sugar together in another bowl. Whisk flour, baking soda, baking powder, and salt together in third bowl.
• Beat butter and white sugar together in a large bowl with an electric mixer until creamy. Mix sour cream into butter mixture. Add eggs one at a time, thoroughly beating each egg into the butter mixture before adding the next. Add vanilla with the last egg.
• Stir flour mixture into butter mixture; add chocolate chips and stir until batter is well-combined. Pour 1/2 of the batter into the prepared baking dish. Sprinkle the brown sugar-cinnamon mixture over the top of the batter. Pour remaining batter over the top. Spread walnut mixture evenly over the top of the batter to cover the entire surface of the cake.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 35 to 40 minutes. Cool in the baking dish.

SOUR CREAM CHOCOLATE CHIP COFFEE CAKE

Steps:

• Preheat the oven to 350°F and set an oven rack in the middle position. Generously grease a 10-cup Bundt pan with butter or nonstick cooking spray. (A 12-cup Bundt pan will work as well with no adjustments; it'll just make a shorter cake.)
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
• In the bowl of an electric mixer, cream the butter and sugar for 2 to 3 minutes, until light and fluffy (use medium speed for a stand mixer or high speed for a hand-held mixer). Beat in the eggs one at a time, followed by the vanilla. Add ⅓ of the dry ingredients and mix on low speed until just combined. Mix in half of the sour cream, followed by another ⅓ of the dry ingredients, until just combined. Mix in the remaining sour cream, followed by the remaining dry ingredients, scraping down the bowl as necessary and mixing until just combined. Gently mix in the chocolate chips.
• Scrape the batter into the prepared pan - it will come about halfway up the sides of the pan (or a little less than halfway in a 12-cup pan). Bake for 35 to 40 minutes, or until the top is golden brown. Let the cake cool in the pan on a rack for 10 minutes, then invert onto the rack and allow to cool completely. Carefully transfer the cooled cake to a plate; dust with cinnamon first, then Confectioners' sugar, if desired. To slice the cake, use a serrated knife and sawing motion for best results. The cake keeps well for several days stored in a cake dome or covered tightly with aluminum foil.
• Note: If using a pan other than a Bundt, baking time may need to be increased.
• Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving.

SOUR CREAM BUNDT COFFEE CAKE

Steps:

• Preheat oven to 350°. In a small bowl, combine pecans, brown sugar and cinnamon; set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition., Pour half of the batter into a greased and floured 10-in. fluted tube pan; sprinkle with half of the pecan mixture. Gently top with remaining batter and pecan mixture. , Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely. Sprinkle with confectioners' sugar.

SOUR CREAM CHOCOLATE SWIRL COFFEE CAKE

Steps:

• Heat oven to 350°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 1-quart microwavable bowl, place 3 ounces chocolate. Microwave on High 30 seconds; stir. If necessary, microwave in 10 second increments, stirring each time, until melted. Set aside to cool.
• In large bowl beat sugar and butter with electric mixer on medium speed 1 to 2 minutes or until light and fluffy. Beat in 1/2 cup of the sour cream, the vanilla and eggs until smooth. On low speed, beat in 1 cup of the flour, the baking powder and salt until dry ingredients are moistened. Beat in remaining sour cream and flour just until blended.
• Spoon 2 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 15 minutes. Invert onto serving platter.
• Place 1 ounce chocolate and the oil in small microwavable bowl. Microwave on High 20 seconds; stir until smooth. Drizzle over coffee cake. Serve warm or cool.

SOUR CREAM BUNDT COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
• Mix brown sugar and cinnamon together in a bowl. Mix sour cream and baking soda together in a separate bowl.
• Beat flour, white sugar, butter, eggs, baking powder, and vanilla extract together using an electric mixer in third bowl. Beat in sour cream mixture until combined. Pour 1/3 of the batter into the prepared pan; top with 1/2 of the brown sugar-cinnamon mixture. Sprinkle with 1/2 of the chocolate chips. Layer remaining batter, brown sugar-cinnamon mixture, and chocolate chips.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes.

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.

SOUR CREAM COFFEE BUNDT CAKE

Steps:

• Combine all batter ingredients and mix well; set aside batter.
• In a separate bowl mix all topping ingredients.
• Add 1/2 batter to a tube pan, then 1/2 topping, then remainder of batter, then remainder of topping.
• Bake at 350 degrees for 1 hour.

SOUR CREAM CHOCOLATE BUNDT CAKE

Steps:

• Preheat oven to 325.
• All ingredients should be room temperature.
• Grease and flour 10 cup bundt pan.
• Sift together flour, cocoa powder, baking powder, baking soda, and salt.
• Cream butter and sugar in electric mixer until light and fluffy.
• Add eggs and vanilla.
• On low speed, alternate in three additions the cocoa mixture and sour cream, ending with flour until just blended.
• Fold in chocolate.
• Pour batter into pan and spread batter to sides.
• Bake about 1 hour, or until toothpick inserted in center comes out clean. Cool for 10 minutes before inverting.
• Combine all ingredients for glaze except liqueur and stir over low heat until sugar is dissolved.
• Remove from heat and stir in liqueur.
• Glaze cake when cooled to room temperature, and dust with confectioner's sugar before serving.