Here’s a perfect treat to bring to Mom on Mother’s Day. Easy to make and so delicious! Chocolate Sour Cream Coffee Cake.
Better yet, bring a pot of coffee and some flowers and share it her 🙂 She would love that.
My husband’s grandmother made the best Sour Cream Coffee Cake. When she made it, she would always make enough for the church bake sale plus send small aluminum tins of it home with any family member who visited her. I think this one may have just bested Grammie’s.
There’s a good chance you have everything you need to make this already in your pantry and frig.
Wishing all of my lovely friends a Happy Mother’s Day!
Chocolate Sour Cream Coffee Cake
Serves 8 to 12 using a 9-inch square baking pan
1/2 cup light brown sugar
1 tablespoon cocoa
1 teaspoon cinnamon
1/2 cup chocolate chips (I coarsely chopped them)
1/2 cup chopped pecans
1/4 cup (1/2 stick) butter, melted and cooled
In a large bowl, stir together the brown sugar, cocoa, cinnamon, chocolate chips, pecans and butter. Set aside.
1/2 cup (1 stick) butter
1 cup plus 1-1/2 tablespoons sugar
1 cup sour cream
1/2 teaspoon vanilla extract
1 1/2 cups (6.4 ounces) flour
1 teaspoon baking soda
1/4 teaspoon salt
Heat the oven to 350 degrees.
With a mixer, cream the butter and sugar together until light and fluffy about 3 to 5 minutes. Add the eggs, one at a time, beating each one until incorporated. Slowly mix in the sour cream and vanilla until smooth.
Sift together the flour, baking soda and salt in a separate bowl.
Fold the dry ingredients slowly into the butter and egg mixture to form a lumpy batter. Continue folding until no large lumps remain.
Spoon one-half of the batter into a greased 9-inch-square baking pan, then layer with half of the topping. Layer with the remaining batter, then the remaining topping.
Bake until the coffee cake is puffed and golden and a toothpick inserted in the center comes out clean, about 35-45 minutes (depending on your oven). Cool slightly before serving.
Adapted from the LA Times and Heirloom Bakery