Chocolate Chip Coffee Cake
A moist and decadent coffee cake loaded with chocolate chips and topped with a crunchy walnut streusel and sweet sour cream drizzle. Perfect for brunch or dessert.
Ingredients
- •1 spray Nonstick vegetable oil spray
- •2 large egg whites
- •⅓ cup golden brown sugar
- •1 pinch salt
- •1½ cups coarsely chopped walnuts
- •1¼ cups mini semisweet chocolate chips
- •2 cups cake flour
- •½ teaspoon salt
- •¼ teaspoon baking powder
- •¼ teaspoon baking soda
- •1⅛ cups sugar
- •½ cup unsalted butter
- •3 large eggs
- •¾ cup sour cream
- •¾ cup powdered sugar
- •2 tablespoons sour cream
Cooking Instructions
- 1.
Position rack in center of oven and preheat to 350°F. Butter and flour 10-inch-diameter tube pan, then spray with nonstick spray. Mix egg whites, brown sugar, and salt in bowl. Mix in walnuts and 1/4 cup chocolate chips.
10 min
- 2.
Whisk flour, salt, baking powder, and baking soda in medium bowl. Using electric mixer, beat sugar and butter in large bowl to blend. Beat in eggs 1 at a time. Stir in flour mixture in 4 additions alternately with sour cream in 3 additions, beginning and ending with flour mixture. Stir in 1 cup chocolate chips.
15 min
- 3.
Transfer batter to pan; smooth top. Spoon walnut mixture evenly over. Bake cake until tester inserted near center comes out clean, about 1 hour. Cool in pan on rack 10 minutes. Turn cake out onto rack; invert onto second rack (walnuts should be on top). Cool. (Can be made 1 day ahead. Wrap in plastic.)
70 min
- 4.
Mix powdered sugar and sour cream in bowl; drizzle over cake.
5 min
