Sour Cream Coffee Cake with Chocolate and Walnuts

Recipe Ingredients

1 cup	198g / 7oz	Unsalted butter (2 sticks) - softened
3/4 cup	148g / 5.2oz	Sugar
2 cups	125g / 4.4oz	All-purpose flour - sifted
1/4 teaspoon	1.3ml	Salt
1 teaspoon	5ml	Baking soda
2 teaspoons	10ml	Baking powder
3 teaspoons	15ml	Eggs (large)
1 cup	237ml	Sour cream
2 teaspoons	10ml	Vanilla extract
1 cup	146g / 5.1oz	Coarsely walnuts - chopped
4 oz	113g	Bittersweet chocolate - coarsely chopped

Recipe Instructions

Preheat oven to 350F. Butter and flour a 10-to 12-cup fluted tube pan.

In a large bowl, using a hand-held electric mixer set at high speed, beat the butter until creamy, about 1 minute. Add the sugar and continue beating at high speed until light and creamy, about 2 minutes.

Sift together the flour, salt, baking soda, and baking powder. At low speed, beat in 1/2 cup of the flour mixture, then beat in 1 of the eggs.

Beat in another 1/2 cup of the flour mixture, then 1 of the remaining eggs. Repeat with another 1/2 cup of the flour mixture, and the last egg. Beat in the remaining flour along with the sour cream and vanilla.

Using a spatula, fold in the walnuts and chocolate. Transfer the batter to the prepared pan and smooth the surface.

Bake for 45 to 55 minutes in the preheated oven until the cake begins to shrink from the sides of the pan and a toothpick inserted in the center comes out clean. The surface will crack.

Remove the cake from the oven and let cool for about 10 minutes in the pan, then tur n it out onto a wire cake rack. Cool completely before serving.

Source:
An Edible Christmas" cookbook by Irena Chalmers

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