Sour Cream Coffee Cake with Chocolate Cinnamon Swirl
27 Apr
The boys from Baked have done it again.
Another outstanding recipe – this time it’s the Sour Cream Coffee Cake – which is a super moist and tender pound cake with a chocolate cinnamon swirl running through it. Alexander specifically requested another crumb type cake – and this one hit the mark on all counts.
Be warned, though – this makes a BIG cake. It rises really high in the pan, almost to the point that you think it’s going to jump ship and then your oven will start smoking. But it doesn’t. It’s wonderful and delicious and the perfect cake to have with coffee, tea or an ice cold glass of milk. And it freezes well, too – which is always a good thing.
Notes: The only thing I did was leave out the pecans. There wasn’t anything I would have done differently!
Sour Cream Coffee Cake with Chocolate Cinnamon Swirl – Baked
Crumb Topping
3/4 cup all-purpose flour
3/4 cup packed dark brown sugar
1/2 teaspoon salt
3/4 cup pecans, toasted (I left these out)
6 tablespoons cold unsalted butter, cut into 1 inch pieces
Chocolate Cinnamon Swirl
1/2 cup sugar
1 teaspoon dark unsweetened cocoa powder
1 1/2 teaspoons cinnamon
Cake
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 sticks unsalted butter, softened
2 cups sugar
4 large eggs
16 ounces sour cream
1 1/2 teaspoons pure vanilla extract
Crumb Topping:
Put the flour, sugar, and salt in bowl of food processor and pulse to combine. Add the pecans and pulse until they are finely chopped and incorporated. Add the butter and pulse until mixture looks like coarse sand. Cover and refrigerate.
Chocolate Cinnamon Swirl:
Mix ingredients in small bowl.
Sour Cream Cake:
Preheat the oven to 350° F. Butter a 9×13-inch baking pan. Sift together the flour, baking powder, baking soda, and salt together in a medium bowl.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter until smooth. Scrape down bowl and add sugar. Beat until the mixture is light and fluffy. Add the eggs, one at a time, beating well after each addition and scraping bowl as needed.
Add the sour cream and vanilla and beat just until incorporated. Add the dry ingredients in three additions, scraping down the bowl before each addition and beating only until each addition is just incorporated. Do not overmix.
Pour one third of the cake batter into the prepared pan. Use an offset spatula to spread batter evenly in pan. Sprinkle half of the chocolate cinnamon swirl mixture over batter, covering the entire surface of the batter. Spoon half of remaining batter over the swirl mixture and spread it evenly. Top with remaining swirl mixture, then the remaining batter, and spread the batter evenly. Sprinkle the crumb topping evenly over the top of the batter.
Bake in the center of the oven for one hour, or until a toothpick inserted in the center of the cake comes out clean. Let the cake cool on a wire rack for 30 minutes. Serves 16.
This looks fabulous! My MIL makes a sour cream coffee cake at Christmas that everybody loves; I will need to try this one to see how it compares! Look at how tall & stately it is!
What a gorgeous crumb cake! YUM!!!
This looks delicious. I have been dying to make that coffee cake. I’m glad that it will live up to my expectations!
For the love of God, I should not have looked at this post while at work & unable to bake it.
Now I will have to substitute a Tastykake for this at lunch til I can make it.
Thank goodness I have this book.
This just looks scrumptious!
This looks wonderful and so tasty!
This looks wonderful. I got this cookbook now I must make this cake!!
Oh. I’ve been eyeing this! I think I’m going to make it before my trip to SF and make everyone on Southwest airlines jealous.
YUM! I like everything I’ve made from Baked so far – but haven’t tried this one yet! I DO love coffee cake though… mmm…
How cool! This is on my list to make this weekend. I’m glad it is a success. It looks gorgeous.
Gotta love a good crumbcake, and this looks like a great one! I haven’t seen a dud recipe from that cookbook yet… wish I was baking through that one!!
Nancy
This looks delicious! I might have to make this next time my parents are in town
Oh man that looks DELISH, I love those Baked guys.
Oh man that looks DELISH, I love those Baked guys.
That cake catches my eye every time I flip through the book! Yours looks amazing! Glad to hear it’s yummy.
Do you think that if I halved this recipe it would fit into an 8×8 inch pan?
Perfect timing! I was just discussing with my spouse what we were going to do with all of this leftover sour cream in the fridge (we aren’t big fans). I literally said I would throw it in a coffee cake or something. Now I definitely will…
i love that book. i try not to look too often because i start getting ideas about baking every single thing in there.
this coffee cake looks amazing. i would leave out the nuts too, i’m glad the cake didn’t suffer without them.
Ooh, yummy. I haven’t really taken a close look at Baked, but I will the next time I’m at Borders. I’ve heard lots of good things.
Holy smokes that looks so good!
Your cook looks beautiful! I made this recipe a few weeks ago and it didn’t come out that well. I’m wondering if it was the pan i used (a glass Pyrex type pan). I’m curious, did you use a metal pan?
Irene – yes, I used my regular old pyrex 9 x 13 pan. I’m sorry to hear that yours didn’t come out. This is definitely worth trying again!
i made this today! I loved it
I loved it
added chocolate chunks too.