This updated sour cream coffee cake combines a mixture of toasted pecans and almonds with cinnamon and chocolate chips as a filling and a topping. Serve the cake for brunch, tea, or dessert. Don't worry if some of the topping comes off when you invert the cake. A dusting of powdered sugar is all that's needed.


  • Filling:
  • 1 cup coarsely chopped pecans
  • 1 cup coarsely chopped almonds
  • 2 tablespoons granulated sugar
  • 2 teaspoons ground cinnamon
  • 6 ounces semisweet chocolate chips
  • Cake Batter:
  • 1 cup unsalted butter, at room temperature
  • 2 cups granulated sugar
  • 2 large eggs
  • 1 cup sour cream
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • Powdered sugar (optional for garnish)


1. Preheat the oven to 350°F. Butter and flour a 9-inch lightweight Bundt pan or angel food cake pan.
2. To make the filling, spread the nuts in a single layer on a baking sheet and toast for 5 to 7 minutes, or until lightly browned. Transfer to a plate and let cool. Leave the oven on. Combine the nuts, granulated sugar, cinnamon, and chocolate chips in a small bowl. Set the filling aside.
3. To make the cake batter, in a large mixing bowl, beat the butter and sugar together using an electric mixer on medium speed until the mixture is light and fluffy. Beat in the eggs one at a time. Beat in the sour cream and vanilla.
4. Combine the flour, baking powder, and salt in a medium mixing bowl and mix well. Fold the flour mixture into the butter mixture until well blended. Spread half of the batter in the prepared pan and smooth the top with a spatula. Sprinkle with half of the filling. Spread with the remaining batter and sprinkle the rest of the filling on top in an even layer, pushing the chocolate chips and nuts into the batter.
5. Bake for 60 to 75 minutes, or until a skewer inserted into the center comes out clean. (You may want to put a piece of aluminum foil on top after 45 minutes of baking so the chocolate does not burn.) Let the coffee cake cool in the pan. Invert it onto a wire rack, then transfer to a serving platter. Dust with powdered sugar, if desired. Cut into wedges and serve.

Advance Preparation: Can be prepared up to 8 hours ahead, but it is best eaten warm. Serves 6 to 8

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Submitted 4/27/06.
Source: The New California Cook
Submitted By: b smith

Chocolate Chip Coffee Cake