Chocolate Chip Sour Cream Coffee Cake
Soft, cakey, and moist with big bursts of cinnamon and chocolate. Rich and indulgent.
Makes
Serving size
Ingredients
INGREDIENTS FOR BATTER:
4 tablespoons unsalted butter, softened
¼ (67 grams) cup brown sugar
¼ cup (57 grams) granulated sugar
2 large eggs
1 cup (130 grams) Bob’s Red Mill® gluten free 1 to 1 baking flour
½ teaspoon gluten free baking powder
½ teaspoon baking soda
⅛ teaspoon sea (kosher) salt
½ cup sour cream
½ teaspoon vanilla
INGREDIENTS FOR FILLING
¼ cup (67 grams) brown sugar
½ teaspoon ground cinnamon
3 ounces semi-sweet mini chocolate chips (enjoy life® suggested)
Instructions
Instructions for Batter:
- Preheat oven to 350°F.
- Combine butter, brown sugar, and granulated sugar well.
- Add 1 egg and mix until incorporated.
- Sift the flour, baking powder, baking soda, and salt together. Add half into the batter mix and beat until well mixed.
- Add the sour cream and vanilla. Mix well.
- Add the remaining flour and mix until well combined.
- Add the second egg and beat well.
- Grease an 8 x 8 pan and pour ¾ of the batter in.
Instructions for filling and assembly:
- Combine the brown sugar, cinnamon and chocolate chips and sprinkle ¾ over top of the batter.
- Dot the remaining batter on top and with a knife or spatula, swirl it in.
- Top with the remaining filling mix.
- Bake on middle rack for 30 minutes or toothpick comes clean from the middle and the sides have started to pull away from the pan. Turn oven off and leave in the oven for 10 minutes.
- Remove and let cool. Cut into 9 pieces.
Cooking Tip
Use vegan butter, sour cream, and chocolate chips to reduce dairy. Replace half the sugar in the recipe with your favorite sweetener to reduce the sugar.
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