Chocolate Chip Coffee Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
nonstick vegetable oil spray |
2 large egg whites (1/4 cup) |
1/3 cup (packed) golden brown sugar |
pinch of salt |
1 1/2 cups coarsely chopped walnuts |
1 1/4 cups mini semisweet chocolate chips, divided |
2 cups cake flour |
1/2 teaspoon salt |
1/4 teaspoon baking powder |
1/4 teaspoon baking soda |
1 cup plus 2 tablespoons sugar |
1/2 cup (1 stick) unsalted butter, room temperature |
3 large eggs |
3/4 cup sour cream |
3/4 cup powdered sugar |
2 tablespoons sour cream |
Directions:
1. For cake: Position rack in center of oven and preheat to 350°F. Butter and flour 10-inch-diameter tube pan, then spray with nonstick spray. Mix egg whites, brown sugar, and salt in bowl. Mix in walnuts and 1/4 cup chocolate chips.
2. Whisk flour, salt, baking powder, and baking soda in medium bowl. Using electric mixer, beat sugar and butter in large bowl to blend. Beat in eggs 1 at a time. Stir in flour mixture in 4 additions alternately with sour cream in 3 additions, beginning and ending with flour mixture. Stir in 1 cup chocolate chips.
3. Transfer batter to pan; smooth top. Spoon walnut mixture evenly over. Bake cake until tester inserted near center comes out clean, about 1 hour. Cool in pan on rack 10 minutes. Turn cake out onto rack; invert onto second rack (walnuts should be on top). Cool. (Can be made 1 day ahead. Wrap in plastic.)
4. For topping: Mix powdered sugar and sour cream in bowl; drizzle over cake.
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