Chocolate Chip Coffee Ring Recipe
Chocolate Chip Coffee Ring Recipe photo by Taste of Home
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Chocolate Chip Coffee Ring Recipe

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Meet the Cook: When I was a girl, my mother served this only once a year - for Christmas-morning brunch. But it could easily be served as dessert besides or as a snack packed in a lunch. It travels very well. Sometimes when I bake this just for my husband and me, I'll prepare two bread pans' worth and freeze one. -Laura Hertel, Columbia, Missouri
TOTAL TIME: Prep: 20 min. Bake: 55 min. + cooling
MAKES:8-10 servings
TOTAL TIME: Prep: 20 min. Bake: 55 min. + cooling
MAKES: 8-10 servings


  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 cup (8 ounces) sour cream
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup semisweet chocolate chips
  • 1/2 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1-1/2 teaspoons baking cocoa
  • 1/4 cup cold butter
  • 1/2 cup chopped pecans
  • 1/4 cup semisweet chocolate chips

Nutritional Facts

1 piece: 539 calories, 28g fat (15g saturated fat), 95mg cholesterol, 454mg sodium, 67g carbohydrate (41g sugars, 2g fiber), 7g protein .


  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Add sour cream and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture just until combined. Stir in the chocolate chips. Pour into a greased 8-cup fluted tube pan.
  2. For topping, combine the flour, sugar and cocoa; cut in butter until mixture resembles coarse crumbs. Stir in pecans and chocolate chips. Sprinkle over batter.
  3. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool in pan 20 minutes before removing to a wire rack to cool completely. Yield: 8-10 servings.
Editor's Note: A greased 9-in. square baking pan can be used instead of the tube pan; bake for 45-50 minutes.
Originally published as Chocolate Chip Coffee Ring in Country Woman November/December 1996, p31

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delowenstein 15032
Reviewed Feb. 8, 2014

"Actually, I'd prepared this recipe from quite some time back! It is great and I'd used it again 2/8/14! I had the ingredients for it, so I figured that I would prepare this recipe! I DID use 1/8 cup all-purpose flour to mix the chocolate chips into the batter! I also omitted the pecans in the topping and used 1/4 cup caramel bits in place of the pecans! I greased and floured an 8" fluted tube pan WELL and I baked LESS time than what it called for-I used a 45 minute baking time so that the cake would NOT be overly browned! I did allow the cake to cool 20 minutes in the pan and ran a knife around the edges to loosen the cake! I'd used a fancy type of tube pan and the cake looked quite pretty! Use a pastry brush to brush excess flour off of the finished cake! I'd had to do that! I used 1 tsp. salt instead of the 1/2 tsp. salt called for in this recipe! I used a pastry blender to combine topping ingredients! The cake will be shared with my Chapel group! Thank you, Laura Hertel, for this recipe! It IS a keeper! It is very versatile, too! Using square cake pans or loaf pans are an excellent alternative to baking this cake! delowenstein"

CARLInLU11 38306
Reviewed Nov. 3, 2011

"Delicious!! I make this often and everyone loves it. Great for breakfast or as a snack with your tea in the evening, freezes wonderfully! Thanks for sharing, it is a keeper!"

cnapier 37731
Reviewed Mar. 29, 2011

"My husband loves this recipe. He likes the topping on this bread, and on other quick breads."

sladphie 67165
Reviewed Jan. 29, 2010

"Very moist, plenty of chocolate flavor. I've also baked this recipe in 2 loaf pans for 45-50 min. and they freeze very nicely!"

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