Sour Cream Coffee Cake With Cinnamon Chocolate Swirl

David and I were excited to have my mom and dad come stay with us this past weekend. We had a great time hanging out, exploring the towns around our house, and of course eating. One of the highlights of our weekend was this coffee cake we ate on Saturday morning. Everyone agreed it was the most delicious coffee cake any of us had ever eaten. The sour cream keeps the crumbs moist, the cake has swirls of chocolatey cinnamon, and the topping is to die for.  It’s not the healthiest of breakfasts, but will most certainly be memorable. I won’t name names, but one of us even licked the remaining crumbs off of a napkin. That’s a sure testament to how good this cake is!

Sour Cream Coffee Cake With Cinnamon Chocolate Swirl

yield: one 9x 13” cake, or halve for one 8×8”
adapted from: Baked: New Frontiers in Baking

Crumb Topping
¾ cup all-purpose flour
¾ cup firmly packed dark brown sugar
½ tsp salt
¾ cup pecans, toasted
6 tablespoons unsalted butter, cold, cut into 1” cubes

Chocolate Cinnamon Swirl
½ cup sugar
1 tsp dark unsweetened cocoa powder
1 tsp cinnamon

Sour Cream Cake

3 ½ cups all-purpose flour
1 tsp baking powder
1 ½ tsp baking soda
½ tsp salt
1 cup (2 sticks) unsalted butter, soft but cool, cut into 1” pieces
2 ¼ cups sugar
4 large eggs
16 oz sour cream
1 ½ tsp pure vanilla extract

Make the crumb topping:
Put the flour, sugar, and salt in a food processor and pulse for 5 seconds to mix. Add the pecans and pulse until the pecans are finely chopped and thoroughly incorporated. Add the butter and pulse until combined. The mixture will look like very coarse sand. Cover with plastic wrap and set aside in the refrigerator.

Make the chocolate cinnamon swirl:
In a small bowl, whisk together the sugar, cocoa powder, and cinnamon and set aside.

Make the sour cream cake
Preheat the oven to 350 degrees F. Butter a 9×13” baking pan. (If you use a metal baking pan, the edges of the cake will be a little more crispy, not altogether a bad thing!) Sift the flour, baking powder, baking soda, and salt together in a medium bowl. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter until smooth and ribbon like. Scrape down the bowl and add the sugar. Beat until the mixture is smooth and starts to look fluffy. Add the eggs, one at a time, beating well after each addition. Scrape down the bowl and mix again for 30 seconds. Add the sour cream and vanilla and beat until incorporated. Add the dry ingredients in three additions, scraping down the bowl before each addition and beating only until each addition is just incorporated. Do not over mix. Pour one third of the cake batter into the prepared pan. Use an offset spatula to spread the batter evenly. Sprinkle half of the chocolate cinnamon swirl mixture over the batter, covering the entire surface of the batter. Spoon half of the remaining batter over the swirl mixture and spread it evenly. Top with the remaining swirl mixture, then the remaining batter, and spread the batter evenly. Sprinkle the crumb topping evenly over the top of the batter.

Bake in the center of the oven, rotating the pan 3 times during baking, for 1 hour, or until toothpick inserted in the center comes out clean. (Check the cake early, it only took 45 minutes in my oven.) Do not over bake. Let the cake cool in the pan on a wire rack for 30 minutes, then serve. The cake will keep for 3 days, tightly covered, at room temperature. I’m pretty sure if you make this coffee cake, it will not last 1 day, let alone 3 days. People will be fighting over the last piece!

* Check back tonight for a Fat Tuesday cocktail!

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