Sour Cream Chocolate Chip Coffee Cake

I love making tea cakes. We all need something to eat with a huge mug of tea right? And I am always looking for new and yummy things to feed the kids. This sour cream chocolate chip coffee cake is a rendition of my chocolate chip loaf cake. I make this when I need to feed more people and usually top it with chocolate ganache if I need to make it a show stopper. 

My love for entertaining is perfect when I need to experiment on recipes. I ask my guests for feedback and they actually know that it’s all feedback for my blog so they are always honest, which works out great for me. Otherwise I am always experimenting and tasting food myself, until I get it right! Which means millions of extra calories……!!!!! Which is a big NO NO! 

But this sour cream chocolate chip coffee cake was a huge hit amongst my husband’s friends this week. They even asked to take it home for their other halves. Which I was happy to do. 

Preparation Time 20 minutes 

Bake Time 40 minutes 

Serves 12 

Ingredients 

2 cups flour 

2 teaspoon baking powder 

1 teaspoon baking soda 

1/4 teaspoon salt 

1/2 cup butter- room temperature 

1 cup sugar 

2 eggs - room temperature

1 cup sour cream 

1 teaspoon vanilla 

340 grams (12 oz) chocolate chips 

Instructions 

1. Preheat the oven to 180c. Grease and flour a 10 cup bundt pan with butter and flour. Tap out any excess flour and set it aside. 

2. Beat the flour and sugar together for 3-4 minutes until light and fluffy. 

3. Add the eggs one at a time. Then add the vanilla. 

4. Mix in the sour cream. 

5. Fold in the dry ingredients until just combined. Do not over mix the batter. 

6. Fold in the chocolate chips. 

7. Pour the batter into the lined bundt pan. 

8. Bake the cake at 180c for 35-40 minutes. An inserted skewer will come out clean. 

9. Remove the cake from the oven and set it aside for 10 minutes before removing it from the bundt pan. Cool it completely before slicing and serving.