Sour Cream Chocolate Swirl Coffee Cake Food

SOUR CREAM CHOCOLATE SWIRL COFFEE CAKE

Steps:

• Heat oven to 350°F. Generously grease 12-cup fluted tube pan. Sprinkle with pecans, tilting pan to coat sides with some of the nuts. Set pan aside. In 1-quart microwavable bowl, place 3 ounces chocolate. Microwave on High 30 seconds; stir. If necessary, microwave in 10 second increments, stirring each time, until melted. Set aside to cool.
• In large bowl beat sugar and butter with electric mixer on medium speed 1 to 2 minutes or until light and fluffy. Beat in 1/2 cup of the sour cream, the vanilla and eggs until smooth. On low speed, beat in 1 cup of the flour, the baking powder and salt until dry ingredients are moistened. Beat in remaining sour cream and flour just until blended.
• Spoon 2 cups of the batter into cooled chocolate; stir until mixed. Spoon half of the remaining batter into pan. Drop half of the chocolate batter over the vanilla batter. With table knife, gently swirl. Spoon remaining vanilla batter into pan. Top with remaining chocolate batter. Gently swirl; smooth top.
• Bake 38 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Invert onto serving platter.
• Place 1 ounce chocolate and the oil in small microwavable bowl. Microwave on High 20 seconds; stir until smooth. Drizzle over coffee cake. Serve warm or cool.

CHOCOLATE SOUR CREAM COFFEE CAKE

Steps:

• Cream together the butter and sugar.
• Add eggs one-at-a-time.
• Gradually add the flour, baking powder, baking soda and salt.
• When dry ingredients are completely blended, add the sour cream& vanilla.
• Fold in the chocolate bits.
• Prepare streusal by mixing all ingredients together.
• Pour 1/2 of the batter into prepared loaf or tube pan.
• Top with 1/2 of the streusal.
• Add remaining batter on top of streusal.
• Top with with remaining streusal.
• Bake for one (1) hour at 350 degrees.

CHOCOLATE SWIRL SOUR CREAM COFFEE CAKE

Steps:

• MAKE FILLING AND TOPPING:.
• Place sugar, pecans and cinnamon in food processor.
• Cover and pulse until nuts are coarsely chopped.
• Transfer 3/4 cup of mixture to small bowl and stir in chocolate for filling.
• To remaining mixture in food processor add flour, cocoa powder and butter and pulse until mixture is crumbly for topping.
• MAKE CAKE:
• Preheat oven to 325°F
• Butter bottom and sides of 9-inch springform pan & dust pan with flour, tapping out excess.
• Sift flour, baking powder, baking soda and salt into medium bowl; whisk to combine and set aside.
• Beat butter at medium-high speed in mixing bowl for 1 minute or until creamy, using electric mixer at medium-high speed.
• Gradually add sugar and beat at high speed until well blended and light, about 2 minutes.
• Add eggs and yolk, one at a time, beating well after each addition and scraping down sides of bowl as necessary.
• Beat in vanilla extract.
• Reduce speed to low and alternately add dry ingredients and sour cream, beginning and ending with dry ingredients and mixing just until combined.
• Scrape half of batter into prepared pan and smooth top.
• Sprinkle with filling.
• Scrape remaining batter over filling and smooth top.
• Sprinkle with topping.
• Bake 65 to 75 minutes or until toothpick inserted into center of cake comes out clean and cake pulls away from edge of pan.
• Let cake cool in pan set on wire rack for 10 minutes.
• Remove side of pan and cool completely.
• Dust cake lightly with confectioners' sugar before serving.

SOUR CREAM CHOCOLATE SWIRL COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F. Generously grease 12 cup fluted tube pan. Sprinkle with pecans, tilting pan to coat sides with some of the nuts. Set pan aside.
• In a one quart microwavable bowl, place 3 ounces chocolate. Microwave on high 30 seconds; stir. If necessary, microwave in 10 seconds increments, stirring each time, until melted. Set aside to cool.
• In a large bowl beat sugar and butter with electric mixer on medium speed one to two minutes or until light and fluffy. Beat in /2 cup of sour cream, the vanilla and eggs until smooth. In low speed, beat in one cup of the flour, the baking powder and salt until ingredients are moistened. Beat in remaining sour cream and flour just until blended.
• Spoon two cups of the batter into cooled chocolate, stir until mixed. Spoon half of the remaining batter into pan. Drop half of the chocolate batter over the vanilla batter. With table knife, gently swirl. Spoon remaining vanilla batter into pan. Top with remaining chocolate batter. Gently swirl; smooth top.
• Bake 38 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pan minutes. Invert onto serving platter.
• Place 1 ounce chocolate and oil in small microwavable bowl. Microwave on high
• Bake seconds; stir until smooth. Drizzle over coffee cake. Serve warm or cool.

COFFEE SWIRL CAKE

Steps:

• Heat oven to 350°F. Grease 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan with shortening; lightly flour. In small bowl, mix coffee and hot water; cool 10 minutes.
• In medium bowl, mix flour, baking powder and salt; set aside. In large bowl, beat butter, sugar and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Beat in flour mixture, milk and sour cream on low speed until blended.
• Remove 1 cup of the batter; stir into cooled coffee. Pour remaining batter into pan. Drop coffee batter by about 12 tablespoonfuls onto batter in pan. Cut through batters with knife for marbled design.
• Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes in pan on wire rack; remove from pan to wire rack. Cool at least 1 hour 30 minutes. Serve warm or cool.