Sour Cream Bundt Coffee Cake

My aunt Enid passed down this recipe to me. It's an incredible sour cream coffee cake with a twist; cinnamon and chocolate chips make a wonderful combination. It will be a big hit when you serve it! I brought it to a Navy wives' social and it was gone in minutes!

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 531 Calories

Ingredients

• ½ cup butter, softened
• 1 teaspoon vanilla extract
• 1 ¾ cups all-purpose flour
• 1 cup white sugar
• 1 teaspoon ground cinnamon
• 2 teaspoons baking powder
• 1 cup sour cream
• 2 eggs, beaten
• 1 tablespoon baking soda
• ½ cup brown sugar
• 1 cup chocolate chips, or to taste

Recipe Instructions

Step 1

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes.

Step 2

Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).

Step 3

Mix brown sugar and cinnamon together in a bowl. Mix sour cream and baking soda together in a separate bowl.

Step 4

Beat flour, white sugar, butter, eggs, baking powder, and vanilla extract together using an electric mixer in third bowl. Beat in sour cream mixture until combined. Pour 1/3 of the batter into the prepared pan; top with 1/2 of the brown sugar-cinnamon mixture. Sprinkle with 1/2 of the chocolate chips. Layer remaining batter, brown sugar-cinnamon mixture, and chocolate chips.