Chocolate Chip Coffee Ring Recipe

5 4 5
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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5 4 5
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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
MAKES:
8-10 servings
TOTAL TIME:
Prep: 20 min. Bake: 55 min. + cooling
MAKES:
8-10 servings
TOTAL TIME:
Prep: 20 min. Bake: 55 min. + cooling

Ingredients

  • 1/2 cup butter or margarine, 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
  • TOPPING:
  • 1/2 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1-1/2 teaspoons baking cocoa
  • 1/4 cup cold butter or margarine
  • 1/2 cup chopped pecans
  • 1/4 cup semisweet chocolate chips

Directions

In a mixing bowl, cream butter and sugar until fluffy. Beat in eggs. Add sour cream and vanilla; mix just until combined. Set aside. Combine flour, baking powder, baking soda and salt; add to creamed mixture. Stir in the chocolate chips. Pour into a greased 8-cup fluted tube pan.
For topping, combine flour, sugar and cocoa; cut in butter until mixture resembles coarse crumbs. Stir in pecans and chocolate chips. Sprinkle over batter. Bake at 350° for 55-60 minutes or until cake tests done. 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

Nutritional Facts

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

  • 1/2 cup butter or margarine, 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
  • TOPPING:
  • 1/2 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1-1/2 teaspoons baking cocoa
  • 1/4 cup cold butter or margarine
  • 1/2 cup chopped pecans
  • 1/4 cup semisweet chocolate chips
  1. In a mixing bowl, cream butter and sugar until fluffy. Beat in eggs. Add sour cream and vanilla; mix just until combined. Set aside. Combine flour, baking powder, baking soda and salt; add to creamed mixture. Stir in the chocolate chips. Pour into a greased 8-cup fluted tube pan.
  2. For topping, combine flour, sugar and cocoa; cut in butter until mixture resembles coarse crumbs. Stir in pecans and chocolate chips. Sprinkle over batter. Bake at 350° for 55-60 minutes or until cake tests done. 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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MY REVIEW
delowenstein User ID: 3766053 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"

MY REVIEW
CARLInLU11 User ID: 6145929 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!"

MY REVIEW
cnapier User ID: 4826763 37731
Reviewed Mar. 29, 2011

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

MY REVIEW
sladphie User ID: 158441 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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