SOUR CREAM COFFEE CAKE "SURPRISE"

Sour Cream Coffee Cake

Provided by Cindy Smith Bryson @cindyluhooskitchen

Categories Cakes

Number Of Ingredients 13

Previous Next

1/4 cup(s) ground nut meal (I used pecans)
2 cup(s) all-purpose flour
1/2 teaspoon(s) baking powder
1 teaspoon(s) baking soda
1/2 teaspoon(s) salt
1 & 1/3 cup(s) granulated sugar
2 large eggs, at room temperature
1 teaspoon(s) vanilla extract
1 cup(s) sour cream, at room temperature
1 teaspoon(s) cinnamon
1 tablespoon(s) instant coffee powder
1 cup(s) chocolate chips
1 stick(s) unsalted butter, at room temperature (8 Tbsp)

Steps:

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).
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.
TO MAKE CAKE: Preheat oven to 350 degrees F. In a medium bowl, combine flour, baking powder, baking soda, and salt. Set aside.
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.
Spoon 1/2 of batter into prepared 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.
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.
SERVING NOTE: Delish in the morning (or anytime) with a cup of coffee or your favorite hot beverage!