Chocolate Chip Sour Cream Coffee Cake

Chocolate Chip Sour Cream Coffee Cake
Chocolate Chip Sour Cream Coffee Cake

Miri Rotkovitz

Prep: 15 mins
Cook: 45 mins
Total: 60 mins
Servings: 8 to 10 servings
Nutritional Guidelines (per serving)
524 Calories
32g Fat
57g Carbs
6g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 524
% Daily Value*
Total Fat 32g 41%
Saturated Fat 18g 90%
Cholesterol 153mg 51%
Sodium 418mg 18%
Total Carbohydrate 57g 21%
Dietary Fiber 3g 10%
Protein 6g
Calcium 158mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This sweet, moist Sour Cream Coffee Cake is layered with a chocolate, brown sugar and cinnamon crunch mixture. Giora Shimoni says it is "one of my mother-in-law's many specialties. And I'm not just saying that to score points!" It's a nice addition to brunch or Yom Kippur break fast menus or as a pot luck take-along. 


  • For the Chocolate Cinnamon Swirl and Topping:
  • 1 cup brown sugar
  • 1 cup mini chocolate chips
  • 2 tablespoons cinnamon
  • For the Cake:
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 1/2 sticks butter (softened to room temperature)
  • 1 cup of sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream

Steps to Make It

  1. Gather the ingredients.

  2. Preheat oven to 350 F.

  3. Butter and flour a bundt pan, or spray with non-stick spray.

  4. In a medium bowl, toss together the brown sugar, chocolate chips, and cinnamon. Set aside. 

  5. In a mixing bowl, whisk or sift together the flour, baking powder, baking soda, and salt. 

  6. In another large bowl, use electric beaters or a stand mixer to cream together the butter and sugar. Add eggs and vanilla and beat until smooth. 

  7. In 3 additions each, alternate between adding the flour and sour cream to the butter-sugar mixture, beating after each addition. Continue mixing just until smooth. The batter will be very thick. 

  8. Sprinkle 1/4 of the chocolate cinnamon topping into the bundt pan

  9. Spoon half of the batter into the bundt pan, smoothing with a spatula. Sprinkle evenly with half of the remaining topping. Add the rest of the batter, and smooth it with a spatula. Sprinkle the rest of topping mixture on over the batter.

  10. Bake in the preheated oven for 45 to 50 minutes, or until the cake is golden around the edges and a tester inserted in the center comes out clean.

  11. Cool the cake in its pan on a wire rack.

  12. Run an offset spatula between the cake and the pan to loosen and invert the cake over a cake plate and remove the pan to serve.

  13. Enjoy!


Miri's Recipe Testing Notes and Tips:

Sprinkling some of the toppings into the bottom of the pan as instructed made it tricky to unmold the cake neatly. If you are concerned about the appearance of the cake, you may wish to skip that layer and reduce the amount of topping slightly.
Make sure to use a large Bundt pan so the cake does not overflow. If you opt for grease with butter instead of non-stick spray, use a paper towel or pastry brush to get into the crevices—the cake will be easier to release once baked.

Updated by Miri Rotkovitz