Sour Cream Coffee Cake

This Sour Cream Coffee Cake recipe is a sweet coffee cake dotted with chocolate chips. Takes minutes to prepare and get in the oven, perfect for spring brunches!

I know that when “coffee cake” is in the name, just like this Sour Cream Coffee Cake, it’s implied that you are to eat it with a cup of coffee. And yes, this one is absolutely fantastic with a hot cup of coffee – especially with my favorite hazelnut creamer – yum!

I love that this recipe uses a 9 x 13 pan or baking dish! Most coffee cakes and sour cream coffee cakes use a smaller square baking dish, and that’s just not enough in our family – the bigger the dessert, the better is what I always like to say!

Can sour cream coffee cake be frozen?

Yes, absolutely! Just cover it tightly with foil, or place individual slices in ziploc bags, and freeze. Thaw either on the counter or just warm it up in the microwave for 1 – 2 minutes. Be sure to eat within 6 months for best flavor!

Does sour cream coffee cake need to be refrigerated?

This coffee cake does not need to be refrigerated, just cover it with foil in between servings to keep the edges moist and not dried out. Refrigerate or freeze leftovers if it’s not consumed within 48 hours.

Did you like this Sour Cream Coffee Cake recipe? Please leave a rating and a comment below this post!

Sour Cream Coffee Cake

This delicious Sour Cream Coffee Cake recipe is dotted with chocolate chips and dusted with powdered sugar.

No ratings yet

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: coffee cake, dessert

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 12 servings

Calories: 462kcal

Author: Kelly Miller

Ingredients

• ▢ 1 cup butter room temperature
• ▢ 1 1/4 cup sugar
• ▢ 2 eggs
• ▢ 1 cup sour cream
• ▢ 2 cups flour
• ▢ 1 1/2 tsp baking powder
• ▢ 1/2 tsp baking soda
• ▢ 1 cup miniature semi sweet chocolate chips
• ▢ 2 tbsp brown sugar
• ▢ 1 1/2 tsp cinnamon
• ▢ 1/4 tsp nutmeg
• ▢ powdered sugar

Instructions

• In the bowl of a stand mixer, cream together butter and sugar. Add in eggs and sour cream, beating until well combined.
• In a separate bowl, stir together flour, baking powder, and baking soda.
  
• Gradually add dry mixture to wet mixture until well combined.
  
• In a small bowl, stir together chocolate chips, brown sugar, cinnamon, and nutmeg. Gently add this to the batter with a large wooden spoon, being careful not to overmix.
• Spread into a greased 9 x 13 baking dish. Bake at 350 degrees for 20 - 30 minutes or until a cake tester comes out clean.
  
• Cool completely. Dust with powdered sugar before serving.
  

Nutrition

Calories: 462kcal | Carbohydrates: 50g | Protein: 4g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 79mg | Sodium: 217mg | Potassium: 238mg | Fiber: 2g | Sugar: 30g | Vitamin A: 640IU | Vitamin C: 0.2mg | Calcium: 77mg | Iron: 2.4mg

Tried this recipe?Follow me @mostlyhomemademom or tag #MostlyHomemadeMom!

Springtime warmth with a cup of coffee and a slice of this delicious coffee cake – heaven to me!