My mother used to love to buy lady’s club cookbooks. You know the ones – they’re made up of the members favorite recipes. Once I left home, she would buy them for me, too. This was years before the internet. Back then, we had to rely on cookbooks, magazines, and recipes passed on from friends and family.
Chocolate Chip Coffee Cake became an instant favorite of mine. Not only is it delicious, but it’s made in a bundt pan, which makes serving easy.
I feel obligated to disclose that back when I was very young and could afford the calories, I would top my serving of Chocolate Chip Coffee Cake with vanilla ice cream, followed by chocolate sauce. Amazing!!!
CHOCOLATE CHIP COFFEE CAKE
- 1/2 cup + 1 T butter at room temperature, divided
- 1 cup granulated sugar
- 2 eggs
- 1 tsp vanilla
- 2 cups + 1 T all-purpose flour, divided
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup sour cream
- 1 cup semi-sweet chocolate chips (I use Nestle’s)
- 1/3 cup dark or light brown sugar (I use dark)
- 1/4 cup powdered sugar
- 1/2 cup walnuts, chopped & lightly toasted
- 2 tsp cinnamon
Preheat oven to 350º Fahrenheit.
Prepare the bundt pan by melting 1 T butter and stirring in 1 T flour. Using a pastry brush, paint flour/butter thoroughly on bundt pan – getting into all the crevices. In an electric mixer, cream together 1/2 cup butter and granulated sugar for 3 minutes (don’t cut this time short). Beat in eggs and vanilla. In a separate bowl, combine the 2 cups of flour, baking soda, baking powder, and salt. On low speed of mixer, beat in 1/2 of sour cream (don’t worry about being exact). Beat in 1/2 of flour mixture, then beat in remaining sour cream, followed by remaining flour. Stir in chocolate chips. (The picture below shows vanilla being added now – I forgot to add it earlier with the eggs.)In a separate bowl, combine brown sugar, powdered sugar, walnuts, and cinnamon. Spoon half of batter on bottom of bundt pan, gently spreading it out evenly.Sprinkle on half of brown sugar mixture, then spoon on remaining batter, spreading it evenly. Finally, sprinkle on remaining brown sugar mixture. Bake at 350º F for 45-60 minutes, until toothpick comes out clean (it’s okay for there to be chocolate from the chips). When done, remove from oven and let cake sit in pan for 20 minutes before removing to a wire rack to completely cool. Sprinkle on powdered sugar, if desired.