Search This Blog


Monday, November 14, 2016


So you just made a wonderful dessert recipe which called for a half bag of mini semi-sweet chocolate chips.  So what do you do with the other half bag?, well you try another recipe, of course!

And, did I pick a good one!  A scrumptious coffee cake that melts in your mouth.


½ cup butter, softened
1 cup sugar
2 eggs, beaten
1 cup sour cream
2 Tbsp. milk
2 cups all purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 (6 oz.) pkg. chocolate chips ( I used the mini version)

For filling and topping:
1 tsp. cinnamon
½ cup sugar


Preheat oven to 350 degrees.

Grease and flour a *10-inch tube baking pan.  In a medium bowl cream together the butter and 1 cup of sugar.  Beat in the eggs until the mixture is light and fluffy.  In a separate bowl, combine the sour cream and milk, and set aside.

Sift together the flour, baking soda, and baking powder and add alternately with the sour cream mixture until well blended.  Fold in the chocolate chips.

Spoon half the batter into the prepared pan.  Combine the cinnamon and sugar for the topping mixture and sprinkle half over the batter.  Spoon in the remaining batter, and sprinkle the remaining cinnamon/sugar on top.

Bake for 45 minutes.  Cool on a wire rack.


* I do not own a tube pan, so I opted for a bundt pan.  The only thing that means is you don't get to see the pretty cinnamon/sugar mixture on the top of the cake.  With the bundt pan it's on the bottom.  

Recipe c/o:

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.