Zutaten für Chestnut Sour Cream Coffee Cake
- Unbleached Flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- Unsalted Butter
- 1 ¾ cups granulated sugar
- 4 large eggs
- Vanilla Extract
- 1 cup sour cream
- Sweetened Chestnut Puree
- Semi Sweet Chocolate Chips
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Zubereitung von Chestnut Sour Cream Coffee Cake
- Preheat oven to 325°F (160°C).
- Grease and flour a 10-inch tube bundt pan (or two 9-inch loaf pans).
- In a medium bowl, whisk together 2 ½ cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ¾ cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- Beat in 1 cup sour cream until just combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The batter will be thick.
- Remove 1 cup of the batter and set aside.
- To the remaining batter in the large bowl, gently fold in 1 cup chestnut puree and 1 cup semi-sweet chocolate chips.
- Spoon half of the plain batter into the prepared pan. Top with half of the chestnut batter.
- Add another layer of plain batter, followed by the remaining chestnut batter.
- Using a butter knife, gently swirl the batters together to create a marble effect.
- Bake for 60-65 minutes for a tube pan (45-50 minutes for loaf pans), or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
- Dust with a mixture of powdered sugar and unsweetened cocoa powder before serving.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
60g
Fat
30g
Carbs
10g
