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Coffee Cake: Chocolate Swirl Sour Cream Coffee Cake

Source of Recipe


Chocolatier, May 2002






List of Ingredients



• -- Chocolate Streusel Filling & Topping --
  
• 1/2 cup firmly packed light brown sugar
  
• 1 cup pecans
  
• 1 tsp ground cinnamon
  
• 1/2 cup miniature semisweet chocolate morsels
  
• 1/4 cup cake flour
  
• 1/4 cup cocoa powder
  
• 4 Tbsp unsalted butter
  
• *
  
• -- Sour Cream Coffee Cake --
  
• 2-1/2 cups all-purpose flour
  
• 2-1/2 tsp baking powder
  
• 1/2 tsp baking soda
  
• 1/4 tsp salt
  
• 1 cup (2 sticks) unsalted butter, softened
  
• 1-1/2 cups granulated sugar
  
• 3 large eggs
  
• 1 large egg yolk
  
• 1-1/2 tsp vanilla extract
  
• 1 cup sour cream, at room temperature
  
• *
  
• Confectioners' sugar for dusting
  






Instructions



1. Make filling and topping: In food processor, pulse together sugar, pecans and cinnamon until nuts are coarsely chopped. Transfer 3/4 cup of the mixture to a small bowl and stir in chocolate morsels (this is the filling). To remaining mixture in food processor, add flour, cocoa powder and butter; pulse until mixture is crumbly (this is the topping).
   
   
2. Position rack in center of oven and preheat to 325 degrees (F). Butter bottom and sides of a 9-inch springform pan. Dust pan with flour, tapping out excess.
   
   
3. Sift flour, baking powder, baking soda and salt into medium bowl; whisk to combine, and set aside.
   
   
4. In bowl of electric mixer, using paddle attachment, beat butter at medium-high speed for 1 minute, until creamy. Gradually add sugar and beat at high speed until well blended and light, about 2 minutes. Add eggs and yolk one at a time, beating well after each addition and scraping down sides of bowl as necessary. Beat in vanilla extract. Reduce speed to low and alternately add dry ingredients in 3 additions and sour cream in 2 additions, beginning and ending with dry mixture and mixing just until combined.
   
   
5. Scrape half of batter into prepared pan and smooth top. Sprinkle with filling. Scrape remaining batter over filling and smooth top. Sprinkle with topping and bake for 65 to 75 minutes, or until toothpick inserted into center of cake comes out clean and cake pulls away from edges of pan. Let cake cool in pan set on wire rack for 10 minutes. Remove sides of pan and cool completely.
   
   Dust cake lightly with confectioners' sugar before serving.
   
   Makes 10 servings.