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I absolutely love this sour cream coffee cake — the texture is super moist, and the orange zest and juice offer the nicest complement to the chocolate. The coconut oil, too, imparts such a nice flavor and smells heavenly while baking. // alexandracooks.com

Sour Cream Coffee Cake with Orange & Chocolate


Description

Inspired by a recipe in More From Macrina

Notes: The original recipe calls for an orange syrup, a chocolate glaze, almonds, butter, and a number of other ingredients/changes, so please check out the original if you are looking for the Macrina version.

I absolutely love this cake — the texture is super moist, and the orange zest and juice offer the nicest complement to the chocolate. 


Ingredients

  • (224 g) cups unbleached all-purpose flour
  • 1/2 (114 g) cup sugar
  • 1/2 (116 g) cup light brown sugar
  • 1½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • Zest of 1 orange
  • 1 tablespoon freshly squeezed (or not) orange juice
  • 2 teaspoons pure vanilla extract
  • 2 large eggs
  • 1 cup sour cream
  • 1 cup butter, melted or 1 cup coconut oil, melted
  • a scant cup semisweet chocolate chips or chopped chocolate from a bar

Instructions

  1. Position a rack in the center of the oven and preheat to 325˚F. Grease two 8.5 x 4.5-inch loaf pans or a bundt pan with butter or nonstick spray.
  2. Whisk together the flour, sugars, baking powder, baking soda, and salt in a medium bowl. Mix in the orange zest with your fingers until evenly distributed. Set aside.
  3. Whisk together the orange juice, vanilla, eggs, and sour cream in a separate medium bowl until thoroughly combined.
  4. Whisk wet and dry ingredients together. Pour in melted butter or coconut oil and stir to combine. (If you are using oil, it will feel as though the oil will never incorporate, but just keep going. It will.) Fold in chocolate chips or chopped chocolate.
  5. Pour the batter into the prepared pans. Bake for 45 minutes to an hour, or until the cake is golden brown on top and a skewer inserted into the center comes out clean. If you have an instant-read thermometer, it should register 200ºF. Cool the cake in the pan for 20 minutes, then turn out onto a plate.
  • Prep Time: 10 minutes
  • Cook Time: 45 - 60 minutes
  • Category: Quick Bread
  • Method: Oven
  • Cuisine: American

Keywords: sour, cream, coffee, cake, orange, chocolate