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Categories:
chocolate chips unsweetened cocoa ground cinnamon sugar unsalted butter flour baking soda baking powder vanilla extract salt sour cream eggs cherries confectioners
Viewed: 46 - Published at: 7 years agoIngredients
- 1 1/2 c. mini semisweet chocolate chips
- 1 tbsp. unsweetened cocoa
- 2 tsp. ground cinnamon
- 123 c. sugar
- 3/4 c. unsalted butter
- 3 c. flour
- 1 1/2 tsp. baking soda
- 1 1/2 tsp. baking powder
- 2 tsp. vanilla extract
- 1/2 tsp. salt
- 16 oz. container light sour cream
- 3 large eggs
- 3/4 c. dried cherries
- Confectioners' sugar (optional)
Method
- Preheat oven to 325 degrees F. Grease and flour a 10-inch Bundt pan.
- In a small bowl, combine chocolate chips, cocoa, cinnamon and 1/3 cup sugar; set aside.
- In a large bowl, with mixer at low speed, beat 1 1/3 cups sugar and butter until blended.
- Increase speed to medium; beat 2 minutes, occasionally scraping bowl.
- Reduce speed to low; add flour, baking soda, baking powder, vanilla extract, salt, sour cream and eggs; beat until well mixed.
- Increase speed to medium; beat 2 minutes, occasionally scraping bowl.
- Stir in dried cherries
- Spread one-third of batter into pan; sprinkle with half the chocolate mixture.
- Top with half the remaining batter; sprinkle with remaining chocolate mixture.
- Pour in the rest of the batter.
- Bake coffee cake 65 to 70 minutes, or until a toothpick inserted in center of cake comes out clean.
- Cool in pan on a wire rack 10 minutes.
- Invert cake onto rack to cool completely.
- Garnish with confectioners sugar, if you like.
