Coffee cakes are one of the staples in cafes and bakeries. A warm piece of coffee cake with a dark roasted cup of coffee or even a cold glass of milk...I'm getting hungry just thinking about it. There are many, many variations of coffee cakes from a simple sugar crumb cake to fruit coffee cakes and even eggnog coffee cake. Today I'm doing traditional sugar-cinnamon mixed with sour cream and chocolate chips for something special. Moist sour cream coffee cake topped with a chocolate chip crumble? Sign me up for a piece or two!
**Helpful tips and common mistakes
What qualifies as a coffee cake? Basically any cake that you eat with a coffee can be considered a coffee cake. Some coffee cakes have a streusel while others may have a light glaze, the options are endless. This sour cream coffee cake is a cinnamon-spiced dessert with a chocolate streusel, just a little something special to set it over the edge.
Although there is chocolate in this streusel, I find that it's such a small amount that it doesn't sweeten up the cake too much. You can substitute this with toffee or nuts if you like, or just eliminate it altogether.
You want to make the streusel first because the batter comes together quite quickly. To make the cake, cream the butter with the sugar and add the eggs one at a time, making sure the egg is fully incorporated. Then add the sour cream and dry ingredients, alternating between the two. Pour the batter into the prepared pan and sprinkle the streusel on top.
The first time I made this coffee cake, I spread a layer of the streusel in between the batter and on top to create layers. As appealing as this was, the cake was just too sweet. Lesson learned, one layer is plenty!
This sour cream coffee cake was exactly what I wanted: moist, with a hint of cinnamon and little bites of chocolate. What more can you ask for in a coffee cake? What's your favorite way to prepare this popular dessert?
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