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Simple Delicious Chocolate Sour Cream Pecan Coffee Cake

The winter months beg for opportunities to turn on the oven and bake something. Add the chance to gather with friends and chat over a warm coffee cake, and this recipe was born.
sour cream chocolate coffee cake

We love the combination of sour cream and chocolate. It adds a tartness and depth to the outstanding chocolate. We also added a secret ingredient to this one…flavored dry coffee creamer. It sounds weird, but it adds a delicious twist to this rich and moist cake. Allow the cake to cool for at least 10 minutes before slicing and removing from the pan. Slice in wedges and serve with your favorite hot coffee or tea. It is best served in the company of people whom you adore!

Sour Cream Chocolate Pecan Coffee Cake

1 1/2 cup sugar

2 1/2 cup Panhandle Milling Organic All-Purpose Flour

1 cup Nestle Baking Cocoa

1/2 cup Hazelnut Dry Coffee Creamer

1 Tbsp. baking powder

1 tsp. salt

1 cup melted butter

2 eggs

1 cup sour cream or yogurt

1 cup chopped pecans

1 cup Nestle chocolate chunks or chips

Directions: 

  • Preheat oven to 375°. Spray a 9-inch by 4-inch deep round cake pan with non-stick spray. Mix the sugar, flour, cocoa, creamer, baking powder and salt.
  • Mix the melted butter, eggs, and sour cream separately. Combine the wet and dry ingredients.
  • Blend just until moist, about 30 seconds. Spoon into the prepared pan. Bake for about 40 minutes or until a toothpick inserted into the center comes clean.
  • Sprinkle the pecans and chocolate chips on top of the hot cake. Allow it to cool before cutting.