This easy Sour Cream Chocolate Chip Coffee Cake has a delicious cinnamon sugar swirl inside and a sweet glaze on top. Great breakfast cake to go with your morning coffee.
(photos updated March 2018)
My oldest son chose Home Economics this year for one of his electives at school. Talk about making this foodie mom proud. Although, he did say he chose it because he thought it would be easy. He also wishes they would cook more than bake.
Say what? I won’t be much help to him if they start cooking. But if he can learn to make dinner, that could be a good thing around here.
The other day he brought home a recipe that he had to bake as “homework”. Man, I wish all homework was this fun to do. I can handle math when it involves measuring cups and sugar. He and I had so much fun working together. And by working together, I really mean I sat and supervised with a dark chocolate latte while he baked cake.
Measure your ingredients properly to ensure that your Sour Cream Chocolate Chip Coffee Cake will bake properly.
We talked about the correct way to measure flour because I stopped him from scooping just in time. Did you know that you should never scoop flour out of the container? You need to fluff it first and then gently spoon it into a measuring cup. Use the flat edge of a knife to level off the cup before adding it to your batter.
When you pack flour into a cup it adds extra flour. That extra flour can dry out your recipe or make your end product heavy and dense.
I promise, he did all the mixing and all the pouring for this sweet breakfast cake. Well, for the first one that is. I had to make it again and take some new delicious looking pictures.
At first I was trying to be good and only have one bite. But I must have blacked out because all of a sudden my entire piece disappeared. Hmmm I’m sensing a pattern because the same thing happened when I made this banana caramel coffee cake and this banana split coffee cake.
Sour cream and chocolate makes this Sour Cream Chocolate Chip Coffee Cake taste amazing.
Adding sour cream to the batter makes the cake so rich and moist. What I love about this cake is that it is tender and dense without being heavy at all. In fact, it was pretty light and had a great texture.
You can substitute Greek yogurt in place of the sour cream, if that’s what you have on hand. A whole milk yogurt will give this coffee cake the closest texture and taste. If you only have low-fat in your fridge, be sure to strain the extra liquid off first.
Three layers of cinnamon sugar add pockets of goodness to every bite of this sour cream chocolate chip coffee cake. You could stir the chocolate chips into this mixture if you wanted too, but I added them to the cake batter instead. Either way works and will taste delicious with your morning cup of coffee.
Add the sugar mixture to the bottom of the pan, in the middle of the batter, and on top of the batter. Just make sure to flip the cake out of the pan within 10 minutes of it coming out of the oven, so the sugar doesn’t caramelize on the bottom of the pan. I had a small chunk stick to the pan.
If a little bit does stick, just use a knife to loosen it and press it back into the cake. The glaze on top will hide on mishaps.
(original photos from November 2012)
More breakfast recipes you may enjoy:
- Lemon Crumble Breakfast Cake from Saving Room for Dessert
- Mixed Berry Breakfast Pizza from Tidy Mom
- Banana Breakfast Bars from Crazy for Crust
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