It’s 12 o’clock at night, and here I stand in the dark over the kitchen sink eating hunks of this Cinnamon Chocolate Coffee Cake. Suddenly the lights flick on, and my son Michael looks at me in surprise or horror, I’m not sure which one and asks “Mom, what in the world are you doing?” Oh, the shame I felt. Yes, caught in the act of scarfing down light and airy cake laced with nuts, chocolate and cinnamon. Since having this cake at my sister-in-law’s house I’ve been obsessed with it, so much so that my family has considered planning an intervention. Okay, I’ll try and get a hold of myself.
As you can see from the picture below, you need not restrict yourself to baking this in a 10-inch tube pan. If you’re feeling wild and crazy, you might want to try baking this cake in mini loaf pans or in mini bundt pans. The choice is up to you. Either way I think you’re gonna love this cake as much as I do. I just hope that if you do get up in the middle of the night to eat it over the kitchen sink, that no one catches you. It’s very embarrassing. Trust me.
Cinnamon Chocolate Coffee Cake
From My Sister-In-Law “Wanda”
- 3 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons baking soda
- 1/2 teaspoon cinnamon
- 2 cups sour cream
- 1 cup unsalted butter, room temperature
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 1/2 teaspoons pure vanilla extract
- 2/3 cup walnuts
- 1/2 cup brown sugar
- 2 teaspoons cinnamon
- 2/3 cup mini chocolate chips
- Place the oven rack in the bottom third of the oven and preheat your oven to 350 degrees F. Grease a 10-inch tube pan by melting some butter and using a pastry brush, lightly coat the entire pan and set aside.
- In a large bowl, sift together the flour, baking powder, baking soda, cinnamon and salt.
- In the bowl of an electric mixer, cream together the butter and sugar until light and fluffy, about 2 minutes. With the mixer on medium speed, add the eggs one at a time, beating well after each egg. Add the vanilla extract. Alternately, add the flour mixture and the sour cream mixing on medium-low speed until ingredients are incorporated.
- Spoon 1/2 the mixture into the greased 10-inch tube pan. Sprinkle half the topping mixture over the batter being careful not to touch the edge of the batter. Next, spoon the remaining batter over and sprinkle the remaining topping over the cake.
- Place the pan in the center of the oven and bake at 350 degrees for 55-60 minutes or until tester inserted in the center of the cake comes out clean. Be careful not to overbake. Cool cake in the pan for 15 minutes and then remove from pan to finish cooling on a rack.
- Because most ovens have “hot spots”, I rotate my cakes half-way through baking so that the cake will bake evenly.
- Be careful not to overmix your batter as it will result in a dense cake. Mix on medium-low speed and mix just until all ingredients are incorporated.
- For cakes, butter and eggs should be room temperature. I usually take mine out about 2 hours before baking. However, if you cut your butter into small chunks it will warm up faster. To bring eggs to room temp quicker, place them in a bowl of warm water…that will do the trick.
- For baking purposes, use the best pure vanilla extract you can afford. Avoid using anything with artificial flavors.