But first, here is one of the very best ways to take a break – a simple coffee cake I’ve been making for years and one of my most requested recipes. In no way is this meant to buy your loyal twendship (even though I am so totally followorthy). But do let me know how tweet it is.
Chocolate Sour Cream Coffee Cake
Yield: 12-14 servings
2 ¾ cup all purpose flour
2 teaspoons double acting baking powder
½ teaspoon baking soda
½ teaspoon salt
8 ounces unsalted butter, room temp.
1 cup granulated sugar
3 large eggs, room temp.
1 ½ teaspoons vanilla extract
1 cup sour cream
¾ cup granulated sugar
2- 3 teaspoons ground cinnamon
12 ounces semisweet dark chocolate, coarsely chopped
1 cup walnuts, lightly toasted and coarsely chopped
In a small bowl, combine the ingredients for the filling. Set aside.
Preheat oven to 350 degrees. Lightly butter and flour the bottom, sides, and center of a 10” round tube pan. Tap out excess flour.
In a bowl sift together flour, baking powder, baking soda, and salt.
In the bowl of a stand mixer, or with a hand held electric mixer, cream butter and sugar together for a few minutes until light and fluffy, occasionally scraping down sides. Add eggs one at a time, beating well after each addition. Beat in vanilla. In three additions, beating at low speed, add dry ingredients alternately with sour cream.
Place one third of the batter into the prepared pan, distribute with small spatula. Cover the batter with one third of the filling. Add one half of the remaining batter over the filling and spread. Cover with one half of the remaining filling. Repeat with the remaining batter and filling.
Bake the cake 55-65 minutes, or until a long toothpick inserted into the center comes out clean. Cool 15 minutes. Run a knife around the edge and invert onto a rack, and then back onto a serving plate.