My aunt Enid passed down this recipe to me. It's an incredible sour cream coffee cake with a twist; cinnamon and chocolate chips make a wonderful combination. It will be a big hit when you serve it! I brought it to a Navy wives' social and it was gone in minutes!
Ingredients
- 0.5 cups brown sugar
- 1 teaspoon ground cinnamon
- 1 cup sour cream
- 1 teaspoon baking soda
- 1.75 cups all-purpose flour
- 1 cup white sugar
- 0.5 cups butter , softened
- 2 large eggs , beaten
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 cup chocolate chips , or to taste
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt).
-
2
Mix brown sugar and cinnamon together in a bowl. Mix sour cream and baking soda together in a separate bowl.
-
3
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.
-
4
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes.
Nutrition Facts
Per serving
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