Chestnut Sour Cream Coffee Cake

Indulge in the rich, nutty flavors of Chestnut Sour Cream Coffee Cake, a show-stopping treat perfect for cozy mornings or festive gatherings. This moist and tender cake is made extra special with the addition of chestnut purée, lending a subtle sweetness and earthy depth to every bite. Layers of spiced cinnamon-sugar crumble, with optional roasted chestnuts and pecans, add a delightful crunch and aromatic warmth. The sour cream in the batter ensures a soft, luscious texture, while the golden-brown topping invites you to savor it alongside a steaming cup of coffee or tea. Ready in just over an hour, this easy-to-make recipe serves 12 and is ideal for breakfast, brunch, or dessert. Whether you're celebrating the holidays or simply treating yourself, this coffee cake is a deliciously memorable choice.

Nutriscore Rating: 44/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 12

Ingredients

• 2.5 cups All-purpose flour
• 2 teaspoons Baking powder
• 0.5 teaspoons Baking soda
• 0.5 teaspoons Salt
• 0.75 cups Unsalted butter, softened
• 1.25 cups Granulated sugar
• 3 Large eggs
• 2 teaspoons Pure vanilla extract
• 1.25 cups Sour cream
• 0.5 cups Chestnut puree
• 0.5 cups Chopped roasted chestnuts (optional)
• 2 teaspoons Ground cinnamon
• 0.75 cups Brown sugar
• 0.5 cups Chopped pecans or walnuts (optional)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or a 10-inch bundt pan.

Step 2

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Step 3

In a large mixing bowl, cream the softened butter and granulated sugar using a hand or stand mixer until light and fluffy, about 2-3 minutes.

Step 4

Add the eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract.

Step 5

On low speed, add the dry ingredients to the butter mixture in three portions, alternating with sour cream. Begin and end with the dry ingredients. Do not overmix.

Step 6

Gently fold in the chestnut puree until well combined. If using, fold in the chopped roasted chestnuts for additional texture.

Step 7

In a small bowl, mix together the ground cinnamon, brown sugar, and optional chopped pecans or walnuts for the topping.

Step 8

Spread half of the cake batter evenly into the prepared pan. Sprinkle half of the cinnamon-sugar topping over the batter. Spread the remaining batter on top, followed by the rest of the topping mixture.

Step 9

Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean.

Step 10

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.

Step 11

Enjoy with a cup of coffee or tea for a delightful treat!

Nutrition Facts

Serving size	(1553.2g)

Amount per serving	% Daily Value*
Calories	5352.9

Total Fat 263.0g	0%
Saturated Fat 138.6g	0%
Polyunsaturated Fat g
Cholesterol 1089.3mg	0%
Sodium 3186.0mg	0%
Total Carbohydrate 712.4g	0%
Dietary Fiber 26.7g	0%
Total Sugars 395.0g
Protein 71.6g	0%

Vitamin D 120IU	0%
Calcium 777.1mg	0%
Iron 21.2mg	0%
Potassium 2008.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.0%

Protein: 5.2%

Carbs: 51.8%