For my final coffee cake recipe for this month I decided to try this Sour Cream Chocolate Chip Coffee Cake. I don’t think I’ve made coffee cake in a loaf pan before but I’m not sure why because that seems super fun and makes it easier to serve (in my humble opinion).
I made the streusel first and I’ll be honest, I was a little unsure of things since I wasn’t sure how the cinnamon and chocolate would mesh together. I know it’s not an uncommon combination by any means, but it’s not normally my favorite together so I wasn’t sure how I’d like the end result. I chose to use pecans since those are usually my favorite with paired with chocolate.
The cake portion is quite very simple to throw together. Because this recipe makes two loaves, I decided to make a half batch because I don’t need that much coffee cake lying around the house. I knew it was going to be a little tricky since the full recipe calls for three eggs, but I went did it anyway and used two. I spooned about half of the mixture in the loaf pan and then sprinkled some of the streusel on; then you spoon the rest of the cake portion and top with the remaining streusel. I threw a couple more chocolate chips on top for good measure.
I let it cool just a little bit before cutting a piece and ate my while it was warm since that was recommended in the recipe. I didn’t love the cinnamon in this recipe, but it wasn’t as weird as I thought. I’d probably leave it out the next time I make this though and am giving it a 9 for taste merely because it’s not my favorite. I definitely would make this again though and I loved the crunchiness of the pecans and the chocolate!
Recipe Used: Beyond Frosting