Grammy's Kitchen · Coffee Cake · Sour Cream Chocolate Chip Coffee Cake
One of 78 coffee cake recipes we measured
It ranks #4 of 78 for browning depth among the coffee cake recipes we compared. 118 cooks on www.onceuponachef.com rate it 4.7★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 78.
| this recipe | typical | |
|---|---|---|
| fat | 174% | 63% |
| total sugar | 30% | 109% |
| brown sugar share of total sugar | 3559% | 42% |
| egg | 24% | 30% |
| leavener | 3% | 2% |
| salt | 1% | 1% |
| liquid | 0% | 69% |
| fruit | 1% | 0% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 240 g | 2 cups all-purpose flour, (spooned into measuring cup and leveled-off) |
| 4 g | 1 teaspoon baking powder |
| 5 g | 1 teaspoon baking soda |
| 2 g | 1/4 teaspoon salt |
| 114 g | 1/2 cup (1 stick) unsalted butter, at room temperature |
| 200 g | 1 cup sugar |
| 100 g | 2 large eggs |
| 230 g | 1 cup sour cream |
| 4 g | 1 teaspoon vanilla extract |
| 340 g | 1 (12-oz) bag semi-sweet chocolate chips, best quality, such as Ghirardelli |
| Cinnamon and confectioners’ sugar, (for dusting (optional)) |
Method: 4 steps, published by www.onceuponachef.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Love this recipe, and know it by heart. I love that it's kinda pound cake-y while truly using very small amounts of ingredients. If I'm not packing this in cello wrap to gift, I pretty regularly put half of the recipe's chocolate in the cake, and make the” — a cook, 5.0★
“I made a GF version of this and I got so many compliments on it. I used Pamela's GF flour blend and an extra 1/2 tsp of baking powder. I put it in the oven for the correct amount of time and it probably could have been in longer. After cooling the cake for” — a cook, 5.0★