Elaine’s Coffee Cake

I finally had a chance to make Elaine’s coffee cake, Chris’ favorite cake in the whole world. It’s actually really easy, and works very well in the bundt pan. I think there was a little too much cinnamon sugar on top, but Chris likes it that way. If you like coffee cake and chocolate, his Mom’s cake is for you.  🙂 My only change was to use a bundt pan instead of an angel-food cake pan.


¼ lb butter or margarine
1 cup sugar
2 eggs
2 cups flour
1 tsp baking powder
1 tsp baking soda
¼ tsp salt
1 tsp vanilla
1 cup sour cream
½ cup chocolate bits
½ cup sugar
½ tsp cinnamon
½ cup chopped nuts
Combine the three ingredients for the topping and set aside.
In a large bowl, cream butter and sugar, add eggs. Sift flour, baking powder, baking
soda, and salt together. Add alternately with sour cream to butter and sugar mixture.
Add vanilla; fold in chocolate bits.
Spray bundt cake pan with Pam. Pour ½ of the batter into angel food bundt cake pan. Sprinkle with half the topping; add remaining batter and balance of topping.
Bake in a 350 degree oven for 45 minutes. Toothpick will come out clean from center of cake. When totally cooled, flip out of pan and flip again to place cinnamon-sugar-side-up.

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