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Sour Cream Chocolate Swirl Coffee Cake
Sour Cream Chocolate Swirl Coffee Cake
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Prep Time:
25 minutes
Total Time:
1 hour 25 minutes
Irresistibly moist brunch cake for 16, ready in under 30 minutes.
Ingredients:
  • 1/4 cup finely chopped pecans
  • 3 oz semisweet chocolate, chopped
  • 1 cup sugar
  • 1 container (8 oz) sour cream
  • 2 teaspoons vanilla
  • 3 eggs
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 oz semisweet chocolate, chopped
  • 1/2 teaspoon oil
Instructions:
  • Preheat oven to 350°F and generously grease a 12-cup fluted tube pan, then tilt the pan to coat the sides with pecans. Set aside. In a 1-quart microwavable bowl, melt 3 ounces of chocolate in the microwave on High in 30-second intervals, stirring each time, until melted. Let it cool.
  • In a large bowl, cream together the sugar and butter with an electric mixer until light and fluffy, about 1 to 2 minutes. Mix in 1/2 cup of sour cream, vanilla extract, and eggs until smooth. Gradually add 1 cup of flour, baking powder, and salt on low speed until just combined. Stir in the rest of the sour cream and flour until mixture is well blended.
  • Take 2 cups of the batter and mix it with the cooled chocolate. Spread half of the remaining batter in the pan. Place half of the chocolate batter over the vanilla batter and use a table knife to gently swirl them together. Add the rest of the vanilla batter, then the remaining chocolate batter. Gently swirl them together and smooth the top.
  • Bake for 38 to 45 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 15 minutes, then invert onto a serving platter.
  • In a small microwavable bowl, combine 1 ounce of chocolate and oil. Microwave on High for 20 seconds, then stir until smooth. Drizzle the mixture over the coffee cake and serve warm or cool.

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