Chocolate Cinnamon Walnut Coffee Cake Recipes

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CHOCOLATE CHIP SOUR CREAM COFFEE CAKE



Chocolate Chip Sour Cream Coffee Cake image

The aroma of this cake will make your mouth water with anticipation; it does not disappoint and is always a hit at the office. This sour cream coffee cake is a moist cake with the sweet taste of chocolate chips, cinnamon, and brown sugar. The walnuts add an extra bonus of texture and flavor to this dessert that makes it almost addictive.

Provided by SPROUT2000

Categories     Desserts     Cakes     Coffee Cake Recipes

Time 1h25m

Yield 12

Number Of Ingredients 15

½ cup brown sugar
1 ½ teaspoons ground cinnamon
½ cup dark brown sugar, or more to taste
½ cup chopped walnuts, or more to taste
1 teaspoon ground cinnamon, or more to taste
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup butter, softened
1 cup white sugar
1 cup sour cream
3 eggs, room temperature
1 tablespoon vanilla extract
¾ cup semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking dish.
  • Stir 1/2 cup brown sugar and 1 1/2 teaspoons cinnamon together in a small bowl. Stir dark brown sugar, walnuts, and 1 teaspoon sugar together in another bowl. Whisk flour, baking soda, baking powder, and salt together in third bowl.
  • Beat butter and white sugar together in a large bowl with an electric mixer until creamy. Mix sour cream into butter mixture. Add eggs one at a time, thoroughly beating each egg into the butter mixture before adding the next. Add vanilla with the last egg.
  • Stir flour mixture into butter mixture; add chocolate chips and stir until batter is well-combined. Pour 1/2 of the batter into the prepared baking dish. Sprinkle the brown sugar-cinnamon mixture over the top of the batter. Pour remaining batter over the top. Spread walnut mixture evenly over the top of the batter to cover the entire surface of the cake.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 35 to 40 minutes. Cool in the baking dish.

Nutrition Facts : Calories 510.2 calories, Carbohydrate 63.4 g, Cholesterol 95.6 mg, Fat 27.2 g, Fiber 1.9 g, Protein 6.3 g, SaturatedFat 14.8 g, Sodium 386.1 mg, Sugar 40.6 g

SOUR-CREAM COFFEE CAKE WITH CINNAMON-WALNUT TOPPING



Sour-Cream Coffee Cake with Cinnamon-Walnut Topping image

This recipe from Judy Stevens of New York City is delicious with Cinnamon-Walnut Topping.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 2h

Number Of Ingredients 10

1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
3 cups all-purpose flour (spooned and leveled), plus more for pan
1 tablespoon baking powder
1 teaspoon salt
1 cup sour cream
1/2 teaspoon baking soda
1 1/2 cups sugar
3 large eggs, room temperature
2 teaspoons vanilla extract
Cinnamon-Walnut Topping for Sour-Cream Coffee Cake

Steps:

  • Preheat oven to 350 degrees. Butter and flour a 9-inch nonstick tube pan. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, whisk together sour cream and baking soda.
  • With an electric mixer, beat butter, sugar, eggs, and vanilla on high speed until light and fluffy, about 5 minutes. With mixer on low speed, add flour mixture in three additions alternately with sour-cream mixture in two, beginning and ending with flour. Mix just until moistened.
  • Spread a third of batter in pan; sprinkle with a third of topping. Repeat twice, ending with topping. Bake until a toothpick inserted in center comes out with a few moist crumbs, 60 to 70 minutes.
  • Cool in pan 30 minutes. Turn out of pan; cool, top side up, on a rack.

CINNAMON NUT SOUR CREAM COFFEE CAKE



Cinnamon Nut Sour Cream Coffee Cake image

Coffee cake layered with cinnamon and walnuts is sure to please. You can't go wrong with this winning combination.

Provided by Land O'Lakes

Categories     Coffee Cake     Sour Cream     Cinnamon     Cream     Dairy     Breakfast and Brunch

Yield 12 servings

Number Of Ingredients 14

Filling
1/2 cup firmly packed brown sugar
1/2 cup chopped walnuts
1 1/2 teaspoons ground cinnamon
Coffee Cake
1 1/2 cups sugar
3/4 cup Land O Lakes® Butter softened
3 large Land O Lakes® Eggs
1 1/2 teaspoons vanilla
3 cups all-purpose flour
1 1/2 cups sour cream
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt

Steps:

  • Heat oven to 350ºF. Grease and flour 12-cup Bundt pan or 10-inch tube pan; set aside.
  • Combine all filling ingredients in bowl. Set aside.
  • Combine sugar, butter, eggs and vanilla in another bowl. Beat at medium speed, scraping bowl often, until creamy. Add all remaining coffee cake ingredients; beat at low speed until well mixed.
  • Spread 1/3 batter into prepared pan. Sprinkle with half filling mixture. Repeat with batter and filling mixture. Spread remaining 1/3 batter over filling.
  • Bake 55-65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan.

Nutrition Facts : Calories 440 calories, Fat 19 grams, SaturatedFat grams, Transfat grams, Cholesterol 90 milligrams, Sodium 500 milligrams, Carbohydrate 60 grams, Fiber 1 grams, Sugar grams, Protein 7 grams

SOUR CREAM COFFEE CAKE WITH CINNAMON-WALNUT SWIRL



Sour Cream Coffee Cake with Cinnamon-Walnut Swirl image

From Zingerman's Bakehouse, a rich and buttery sour cream coffee cake with a sublime cinnamon-nut swirl.

Categories     Breakfast & Brunch

Time 1h40m

Yield 16

Number Of Ingredients 11

1 heaping cup walnut halves, roughly chopped
3 tablespoons packed light brown sugar
2 teaspoons cinnamon
2⅓ cups all-purpose flour, spooned into measuring cup and leveled-off
½ teaspoon baking soda
1 teaspoon salt
2 cups granulated sugar
2 sticks (1 cup) unsalted butter, room temperature
3 large eggs
1 (8 oz) container full fat sour cream
1½ teaspoons vanilla extract

Steps:

  • Make the Cinnamon-Walnut Swirl: Preheat the oven to 325°F and set an oven rack in the middle position. Toast the walnuts on a rimmed baking sheet until they're fragrant and golden brown, 10 to 15 minutes. Transfer the walnuts to a plate to cool. In a small bowl, mix together the walnuts, brown sugar, and cinnamon. Set aside.
  • Reduce the oven temperature to 300°F. Spray a 9- or 10-in Bundt pan with nonstick cooking spray and dust with flour. Tap out any excess flour. Alternatively, spray the pan with a nonstick spray with flour in it, such as Baker's Joy or Pam with Flour.
  • In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the sugar and butter. Beat on medium speed until pale and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition until the mixture is homogenous. On low speed, mix in the sour cream and vanilla. The batter will look a little curdled at this point; that's okay. Scrape down the sides and bottom of the bowl to make sure all of the ingredients are evenly incorporated.
  • Gradually add the flour mixture and mix on low speed until the batter is smooth and homogeneous.
  • Scoop ⅓ of the batter into the prepared pan. (It won't seem like enough, especially if you're using a 10-in Bundt -- that's okay. Just do your best to smooth it into an even layer with a spatula or back of a spoon.) Sprinkle half of the cinnamon-walnut mixture evenly over the batter. Cover with another ⅓ of the remaining batter, using a spoon or spatula to spread the batter evenly over the pan and to the edges. Sprinkle the remaining nut mixture evenly over the batter and cover with the remaining batter, spreading it evenly over the nut mixture.
  • Bake for 65 to 75 minutes, until the cake is golden and a cake tester comes out clean. Cool the cake in the pan for 15 minutes. Do not let the cake cool in the pan for much longer than this or the brown sugar in the streusel might stick to the sides of the pan and make it difficult to release the cake. Place a wire rack on top of the Bundt pan and then invert the pan to release the cake. Let the cake cool completely before serving. The cake will keep well in an airtight container at room temperature for up to a week.
  • Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving.

Nutrition Facts : Calories 328, Fat 16 g, Carbohydrate 42 g, Protein 4 g, SaturatedFat 9 g, Sugar 28 g, Fiber 1 g, Sodium 200 mg, Cholesterol 73 mg

SOUR CREAM CHOCOLATE CHIP COFFEE CAKE



Sour Cream Chocolate Chip Coffee Cake image

Rich and tender from the addition of sour cream, and jam-packed with chocolate chips, this coffee cake is loved by all.

Provided by Jennifer Segal

Categories     Breakfast & Brunch

Time 1h

Yield 12-14

Number Of Ingredients 11

2 cups all purpose flour, spooned into measuring cup and leveled off with a knife
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
½ cup (1 stick) unsalted butter, at room temperature
1 cup sugar
2 large eggs
1 cup sour cream
1 teaspoon vanilla extract
1 (12 oz) bag semi-sweet chocolate chips, best quality such as Ghirardelli
Cinnamon and Confectioners' sugar, for dusting (optional)

Steps:

  • Preheat the oven to 350°F and set an oven rack in the middle position. Generously grease a 10-cup Bundt pan with butter or nonstick cooking spray. (A 12-cup Bundt pan will work as well with no adjustments; it'll just make a shorter cake.)
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  • In the bowl of an electric mixer, cream the butter and sugar for 2 to 3 minutes, until light and fluffy (use medium speed for a stand mixer or high speed for a hand-held mixer). Beat in the eggs one at a time, followed by the vanilla. Add ⅓ of the dry ingredients and mix on low speed until just combined. Mix in half of the sour cream, followed by another ⅓ of the dry ingredients, until just combined. Mix in the remaining sour cream, followed by the remaining dry ingredients, scraping down the bowl as necessary and mixing until just combined. Gently mix in the chocolate chips.
  • Scrape the batter into the prepared pan - it will come about halfway up the sides of the pan (or a little less than halfway in a 12-cup pan). Bake for 35 to 40 minutes, or until the top is golden brown. Let the cake cool in the pan on a rack for 10 minutes, then invert onto the rack and allow to cool completely. Carefully transfer the cooled cake to a plate; dust with cinnamon first, then Confectioners' sugar, if desired. To slice the cake, use a serrated knife and sawing motion for best results. The cake keeps well for several days stored in a cake dome or covered tightly with aluminum foil.
  • Note: If using a pan other than a Bundt, baking time may need to be increased.
  • Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving.

Nutrition Facts : ServingSize 1 slice, Calories 336, Fat 18 g, Carbohydrate 44 g, Protein 4 g, SaturatedFat 11 g, Sugar 28 g, Fiber 2 g, Sodium 178 mg, Cholesterol 49 mg

CHOCOLATE CINNAMON WALNUT COFFEE CAKE



Chocolate Cinnamon Walnut Coffee Cake image

A cocoa cinnamon nut filling in the center adds a different twist to this delicious sour cream coffeecake. Recipe found on the internet.

Provided by Marie

Categories     Breads

Time 1h20m

Yield 16 serving(s)

Number Of Ingredients 13

2/3 cup walnuts, finely chopped
3 tablespoons cocoa powder
1/2 teaspoon cinnamon
1/3 cup sugar
3/4 cup butter, softened
1 1/2 cups sugar
3 eggs
1 1/2 cups sour cream
2 teaspoons vanilla
1 orange, grated peel of
3 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda

Steps:

  • Mix together walnuts, cocoa, cinnamon, 1/3 c sugar and set aside.
  • Preheat oven to 350 degrees.
  • Grease a 10" bundt pan.
  • In large bowl of electric mixer, cream butter with 1 1/2 c sugar until blended.
  • Increase speed to high and beat until light and fluffy.
  • Add eggs, sour cream, orange rind, vanilla and mix.
  • Add dry ingredients and beat at low speed until mixed.
  • At medium speed, beat for 3 minutes.
  • Spread half of batter in prepared pan, sprinkle with nut mixture, top with remaining batter.
  • Bake for 60 to 65 minutes or until wooden pick inserted in center comes out clean.
  • Cool coffeecake in pan on wire rack for 10 minutes.
  • Remove from pan and cool completely.
  • Sprinkle with confectioners' sugar to serve.

Nutrition Facts : Calories 350.2, Fat 17.6, SaturatedFat 9, Cholesterol 72, Sodium 238.7, Carbohydrate 44.2, Fiber 1.5, Sugar 24.1, Protein 5.4

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