Chestnut Sour Cream Coffee Cake
Indulge in the rich, nutty flavors of Chestnut Sour Cream Coffee Cake, a show-stopping treat perfect for cozy mornings or festive gatherings. This moist and tender cake is made extra special with the addition of chestnut purée, lending a subtle sweetness and earthy depth to every bite. Layers of spiced cinnamon-sugar crumble, with optional roasted chestnuts and pecans, add a delightful crunch and aromatic warmth. The sour cream in the batter ensures a soft, luscious texture, while the golden-brown topping invites you to savor it alongside a steaming cup of coffee or tea. Ready in just over an hour, this easy-to-make recipe serves 12 and is ideal for breakfast, brunch, or dessert. Whether you're celebrating the holidays or simply treating yourself, this coffee cake is a deliciously memorable choice.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 0.75 cups Unsalted butter, softened
- 1.25 cups Granulated sugar
- 3 Large eggs
- 2 teaspoons Pure vanilla extract
- 1.25 cups Sour cream
- 0.5 cups Chestnut puree
- 0.5 cups Chopped roasted chestnuts (optional)
- 2 teaspoons Ground cinnamon
- 0.75 cups Brown sugar
- 0.5 cups Chopped pecans or walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or a 10-inch bundt pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract.
On low speed, add the dry ingredients to the butter mixture in three portions, alternating with sour cream. Begin and end with the dry ingredients. Do not overmix.
Gently fold in the chestnut puree until well combined. If using, fold in the chopped roasted chestnuts for additional texture.
In a small bowl, mix together the ground cinnamon, brown sugar, and optional chopped pecans or walnuts for the topping.
Spread half of the cake batter evenly into the prepared pan. Sprinkle half of the cinnamon-sugar topping over the batter. Spread the remaining batter on top, followed by the rest of the topping mixture.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.
Enjoy with a cup of coffee or tea for a delightful treat!
Nutrition Facts
Calories |
473 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.7 g | 28% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 263 mg | 11% | |
| Total Carbohydrate | 65.6 g | 24% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 39.2 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 71 mg | 5% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 191 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
