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A rich holiday bundt cake laden with semi-sweet chocolate and toasted almonds. With a short prep time this cake is perfect for the busy holiday season. This cake can be made 3 days ahead and can be stored tightly covered at room temperature.

Sour Cream Coffee Cake with Chocolate Streusel

2017-12-17 12:39:12

Serves 12

A rich holiday bundt cake laden with semi-sweet chocolate and toasted almonds

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Prep Time

20 min

Cook Time

45 min

Prep Time

20 min

Cook Time

45 min

Ingredients

1. Chocolate Streusel
2. 1 cup chopped toasted almonds
3. 1 cup semisweet chocolate bits (I prefer 64% Valhrona chopped chocolate.)
4. 1/2 cup packed light brown sugar
5. 1 teaspoon ground cinnamon
6. Pinch kosher salt
7. Cake and Assembly
8. Canola spray
9. 2 sticks unsalted butter, room temperature
10. 4 cups all purpose flour + 2-3 Tablespoons for dusting the pan
11. 2 teaspoons baking powder
12. 2 teaspoons baking soda
13. 1/2 teaspoon kosher salt
14. 2 cups granulated sugar
15. 4 large eggs
16. 2 cups sour cream
17. 2 teaspoons vanilla extract

Instructions

1. Preheat the oven to 350 degrees Fahrenheit.
2. Spray oil into bundt pan and using a pastry brush, thoroughly coat all crevices of the pan. Add a few tablespoons of flour to the pan, shake and tap out excess flour.
3. Whisk 4 cups all purpose flour, baking powder, baking soda, and salt in a medium bowl. Using an electric mixer on medium-high speed, beat granulated sugar and 2 sticks softened butter in a large bowl until light and fluffy, about 5 minutes.
4. Add eggs one at a time beating to blend and scraping down sides alternating with sour cream. Add vanilla and beat just to combine.
5. Transfer half of batter to prepared pan, smooth surface. Sprinkle half of streusel evenly over batter, Scrape in 1/4 batter, smooth surface, and sprinkle with remaining streusel. The dough should fill 2/3 of the pan. (The remaining batter is enough to fill a mini bundt pan if you want to bake it and give it as a small gift!)
6. Bake cake until golden brown and a tester inserted into the center comes out clean, about 45 minutes.
7. Transfer pan to a wire rack and let cool in pan 20-30 minutes before inverting onto wire rack. Let cool completely. Then reinvert cake onto cake plate.

Notes

1. You will need a 12-15 cup nonstick Bundt pan. Mine is made made by Nordic Ware. Be sure not to overfill your bundt pan. And do check it after 45 minutes with a toothpick.
2. After you remove the cake from the oven, remember to wait no longer than 20-30 minutes before inverting the cake onto a rack to cool. Some of the topping will fall off. Don't worry. Most of the streusel will stick. After the cake is cool, reinvert it onto a cake stand. If not using immediately, wrap the cake thoroughly with plastic wrap. Cake can be made 3 days ahead and can be stored tightly covered at room temperature.

By Jill Strauss

Adapted from Bon Appétit

Adapted from Bon Appétit

Jillyanna's Cooking School https://www.jillyannas.com/