Recipe by Kerrilyn Blood
"A tasty sour cream coffee cake with a streak of chocolate chips in the middle."
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2 1/2 cups
1 1/2 teaspoons
semisweet chocolate chips
this was great. easy to make. i took the advise of another reviewer and added applesauce (about1/2 cup) since some said it was too dry. mine came out really moist. i also substituted brown sugar for the white sugar for the topping and mini chips. we will definitely make this over and over. has to cook a lot longer too.
Not as flavourful as I was expecting. I added the extra 1/2 cup unsweetened applesauce but it still wasn't as moist as my usual sour cream coffeecake.
I have made this cake twice now and they keep comin' back for more. And both times, I took the advice of other reviewers and added the half a cup of apple sauce, which makes the cake lovely and moist. I also divided the topping and swirled half of the mixture through the batter and the other half I put on top. This is definitely a keeper!!
This coffee cake was a big hit with kids and adults. I substituted dark brown sugar for the white sugar in the chocolate mixture and it was very good. I pressed down the topping before I baked (based on other reviewer's feedback) and that helped it adhere to the crust. For the second layer of batter, I dropped it in teaspoons and then spread it. The cake itself is not too sweet and the cinnamon/chocolate combo was great. Will definitely make again.
If I were a chocolate chip cookie, and I wanted to
be a cake, I would be this! This was good, family loved it!
This cake is absolutely delicious. The batter is hard to work with, though. A few suggestions:
Cut the sugar in half (in the batter. In the topping, I used 1/4 cup plus two tablespoons). You'll also save 22 calories per serving. If you're worried it won't be sweet enough, use nonfat vanilla yogurt instead of sour cream.
I also used sour milk instead of sour cream. Again, it made the batter thinner (easier to work with), and it saves another 29 calories per serving.
Finally, I cut half a cup of the flour. Mostly because, at that point, I didn't see how I could stir in any other dry ingredients. There's a little less batter, but it's easier to spread (be sure to cut a few minutes off the cooking time). And you just saved another 9 calories per serving.
Not only is the cake slightly healthier this way, but with food prices going up, I see no reason to use more sugar or flour than needed. Most recipes are just fine if you cut the amount of sugar in half, and this is no exception.
Another suggestion - if you stir half the topping into the batter, instead of trying to cut the batter in half, it's much easier to work with. I've also never experienced a problem with dryness - I suspect people who have this problem simply overcooked it, or left it out uncovered for too long.
I just made this recipe for the third time, and have to say that it is just DELICIOUS!
I've never had the problem with dryness that others have mentioned, but this time I did try to cut the chocolate chips, sugar and cinnamon into the recipe before baking. I found that it eliminated the need to attempt to "spread" the thick batter over top of these ingredients.
It's a very good recipe that I'll keep on making.
It was very hard to spread the sour cream mixture. When it came time to putting it on top of the chocolate chips, I just placed the batter in random places, and tried spreading from there. I would reccamend adding an extra egg to the batter.
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Chip Coffee Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 153
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