Chocolate Chip Sour Cream Coffee Cake

Estelle Miller

JBF Member

Detroit-area Friend member Estelle Miller frequently bakes her coffee cake recipe in three 6-inch x 3 1/2-inch disposable aluminum baking tins so she’ll always have one ready to take out of the freezer and thaw quickly when company arrives. It’s perfect for the holidays, when guests keep appearing and no one can look at another piece of pumpkin pie, or when you want something a little sweet to finish off a meal or to snack on during the day.


  • 1 1/2 sticks unsalted butter, plus additional for buttering pans
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1 1/2 cups sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 pint (2 cups) sour cream
  • 2 cups (one 12-ounce package) chocolate chips, tossed in 1/2 tablespoon flour


Preheat oven to 350ºF.

Butter and flour a 10-cup bundt pan.

Mix together flour, baking soda, and baking powder and set aside.

Cream remaining butter and sugar until light yellow. Add the eggs one at a time, beating thoroughly after each addition. Add the vanilla and then the flour mixture, alternating with sour cream. Fold in chocolate chips. Drop the batter by large spoonfuls into the prepared baking pan and smooth the top.

Bake for 45 to 50 minutes or until a tester comes out clean. Cool on a wire rack for 30 minutes before removing from pan.


16 servings