In all of my years of baking, I’ve made only one coffee cake. As they say, if it ain’t broke, don’t fix it. This cake ain’t broke. It’s fantastic: rich but not too rich, with a luscious texture and a healthy dose of chocolate. The sour cream lends a tang that balances well with the sugar and chocolate. It’s a standout and perfect for birthdays, celebrations, or any day that could be brightened by some cake (
pretty much every day.)
On a fateful day in high school, I found the recipe on the Domino Sugar bag. I’ve found some of my favorite recipes on the packaging for baking ingredients. And most of the time, you can easily substitute another brand of the ingredient without an issue.
I normally substitute non-fat yogurt for the sour cream in this coffee cake, but I recently found that this rendered the cake a bit dry. So when I made it for a New Year’s brunch, I used the sour cream as the recipe calls for. We could all taste the difference. My mom, who has enjoyed this cake for years, declared it so good that I could be a caterer. Thus, I don’t recommend substituting a lower fat alternative for the sour cream.
I hope that you love this cake as much as we do!
Chocolate Chunk Coffee Cake
from Domino Sugar
- 10 oz – semisweet chocolate, coarsely chopped
- 3/4 cup – chopped walnuts
- 2/3 cup – Domino® Granulated Sugar
- 3/4 cup – butter or margarine, softened
- 1 1/4 cups – Domino® Granulated Sugar
- 3 – eggs (at room temperature)
- 1 1/2 cups – sour cream (at room temperature)
- 2 teaspoons – vanilla
- 2 1/2 cups – all-purpose flour
- 2 1/2 teaspoons – baking powder
- 1 teaspoon – baking soda
- 1/2 teaspoon – salt
Preheat oven to 350°F. Grease 10-inch tube pan.
In small bowl, combine topping ingredients; set aside.
Beat butter and sugar in large bowl until light and fluffy. Beat in eggs, sour cream and vanilla until well mixed. Combine flour, baking powder, baking soda and salt in bowl. On low speed, add flour mixture to batter, beating until smooth.
Spoon 1/3 (about 2 cups) of the batter into prepared pan, spreading evenly. Sprinkle with 1/3 of the topping (scant 1 cup). Repeat layering 2 more times. Bake 55 to 65 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack for 20 minutes. Remove from pan.
Ciao for now 🙂