Breakfast and Brunch Recipes

Chocolate Nut Sour Cream Coffeecake

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Yield: 16 servings


Nut Mixture

  • 2/3 cup walnuts, finely chopped
  • 3 tablespoons cocoa powder
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup granulated sugar


  • 3/4 cup (1 1/2 sticks) butter or, softened
  • 1 1/2 cups granulated sugar
  • 3 cups all-purpose flour
  • 1 1/2 cups sour cream
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 2 teaspoons vanilla extract
  • Grated peel of 1 orange
  • 3 eggs
  • Confectioners' sugar (optional)


Nut Mixture

  1. About 3 hours before serving or early in day: in small bowl, mix walnuts, cocoa, cinnamon and 1/3 cup sugar; set aside.


  1. Heat oven to 350 degrees F. Grease 10-inch Bundt pan.
  2. In large bowl, with mixer at low speed, beat butter with 1 1/2 cups sugar until blended. Increase speed to high; beat until light and fluffy.
  3. Add flour and remaining ingredients except confectioners' sugar; beat at low speed until mixed, constantly scraping bowl with rubber spatula. At medium speed, beat for 3 minutes, occasionally scraping bowl.
  4. Spread half of batter in pan; sprinkle with nut mixture; top with remaining batter.
  5. Bake for 60 to 65 minutes until a wooden pick inserted in center comes out clean.
  6. Cool coffeecake in pan on wire rack for 10 minutes.
  7. Remove coffeecake from pan; cool slightly.
  8. Serve warm or cool coffeecake on wire rack to serve later.
  9. Sprinkle coffeecake with confectioners' sugar to serve, if desired.


Per serving: 340 calories

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