Sour Cream Coffee Cake with Chocolate Cinnamon Swirl

Sour Cream Coffee Cake with Chocolate Cinnamon Swirl | Bake or Break

I toyed with the idea of having this be the shortest description of a recipe I’ve ever written by simply writing: This is the best coffee cake ever. But, I thought maybe you’d want to know why this is the best coffee cake ever.

One of the reasons for that declaration is the texture of the cake. It is so amazingly soft and light. It’s one of the most easy-to-eat cakes I’ve ever had.

Sour Cream Coffee Cake with Chocolate Cinnamon Swirl is a delicious choice for anything from breakfast to dessert! - Bake or Break

Of course, there’s the flavor. That gets a little more complicated, as it gets flavor from three different components. The cake itself is sweet, but not too sweet. The sour cream gives it that little bit of kick that really makes it interesting.

Then, there are the layers of chocolate and cinnamon. The chocolate is not overstated at all, and it mixes perfectly well with the cinnamon. Topping all of that off is a very fine crumb that’s buttery, sweet, nutty, and salty all at the same time.

Sour Cream Coffee Cake with Chocolate Cinnamon Swirl is a delicious choice for anything from breakfast to dessert! - Bake or Break

I first made this coffee cake for a brunch with friends. The eight of us nearly devoured the entire thing. I made it again just to prove to myself that it was really as good as I thought it was the first time. As I sit here thoroughly enjoying a slice of it, I can tell you that it most definitely is.

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Sour Cream Coffee Cake with Chocolate Cinnamon Swirl

Yield: 18 to 24 servings

Prep Time: 45 minutes

Cook Time: 1 hour 10 minutes

Sour Cream Coffee Cake with Chocolate Cinnamon Swirl is a delicious choice for anything from breakfast to dessert!

Ingredients:

For the crumb topping:

  • 3/4 cup all-purpose flour
  • 3/4 cup firmly packed brown sugar (dark or light)
  • 1/2 teaspoon salt
  • 3/4 cup pecans, toasted
  • 6 tablespoons unsalted butter, cold & cut into 1-inch cubes

For the swirl:

  • 1/2 cup granulated sugar
  • 1 teaspoon dark unsweetened cocoa powder
  • 1 teaspoon cinnamon

For the cake:

  • 3 & 1/2 cups all-purpose flour
  • 1 & 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened but cool, cut into 1-inch pieces
  • 2 & 1/4 cups granulated sugar
  • 4 large eggs
  • 16 ounces sour cream
  • 1 & 1/2 teaspoons vanilla extract

Directions:

To make the crumb topping:

  1. Place the flour, brown sugar, and salt in the bowl of a food processor. Pulse for a few seconds to mix. Add the pecans, and pulse until the pecans are finely chopped and thoroughly mixed.
  2. Add the butter and pulse until combined. The mixture should look like coarse sand. Cover and refrigerate.

To make the swirl:

  1. Whisk together the sugar, cocoa powder, and cinnamon. Set aside.

To make the cake:

  1. Preheat oven to 350°F. Butter a 9″x 13″x 2″ baking pan.*
  2. Whisk together the flour, baking soda, baking powder, and salt. Set aside.
  3. Using an electric mixer or a stand mixer, beat the butter until smooth. Scrape down the sides of the bowl. Add the sugar, and beat until the mixture is smooth and fluffy. Add the eggs, one at a time, beating well after each addition. Scrape the sides again and mix for another 30 seconds.
  4. Add the sour cream and vanilla, and mix just until combined. Add the flour mixture in 3 portions, scraping sides of bowl as needed. Mix each addition just until combined. Do not overmix.

To assemble the cake:

  1. Pour one-third of the cake batter into prepared pan. Spread evenly.
  2. Sprinkle half of the swirl mixture evenly over the batter.
  3. Spread half of the remaining batter evenly over the swirl mixture.
  4. Sprinkle the remaining swirl mixture evenly over batter.
  5. Spread the remaining batter evenly over the swirl mixture.
  6. Sprinkle the crumb mixture evenly over the batter.
  7. Bake for 60-70 minutes, rotating the pan 3 times during baking. A pick inserted into the center of the cake should come out clean.
  8. Cool the cake in pan on wire rack for at least 30 minutes before serving.
  9. Store any leftovers at room temperature in a tightly sealed container for up to 3 days.

Notes:

*I used a glass pan. If you like crisper edges, use a metal pan.

Recipe slightly adapted from Baked: New Frontiers in Baking.

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