• 16servings
  • 386calories

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsH, D
MineralsNatrium, Fluorine, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 1/2 cup(s) mini semisweet chocolate chips

  2. 1 tablespoon(s) unsweetened cocoa

  3. 2 teaspoon(s) ground cinnamon

  4. 1 2/3 cup(s) sugar

  5. 3/4 cup(s) (1 1/2 sticks) unsalted butter , softened

  6. 3 cup(s) flour

  7. 1 1/2 teaspoon(s) baking soda

  8. 1 1/2 teaspoon(s) baking powder

  9. 2 teaspoon(s) vanilla extract

  10. 1/2 teaspoon(s) salt

  11. 16 ounce(s) container light sour cream

  12. 3 large eggs

  13. 3/4 cup(s) dried cherries

  14. Confectioners' sugar , for garnish

Instructions Jump to Ingredients ↑

  1. Preheat oven to 325 degrees F. Grease and flour a 10-inch Bundt pan. In a small bowl, combine chocolate chips, cocoa, cinnamon and 1/3 cup sugar; set aside.

  2. In a large bowl, with mixer at low speed, beat 1 1/3 cups sugar and butter until blended. Increase speed to medium; beat 2 minutes, occasionally scraping bowl.

  3. Reduce speed to low; add flour, baking soda, baking powder, vanilla extract, salt, sour cream and eggs; beat until well mixed. Increase speed to medium; beat 2 minutes, occasionally scraping bowl. Stir in dried cherries Spread one-third of batter into pan; sprinkle with half the chocolate mixture. Top with half the remaining batter; sprinkle with remaining chocolate mixture. Pour in the rest of the batter.

  4. Bake coffee cake 65 to 70 minutes, or until a toothpick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 minutes. Invert cake onto rack to cool completely. Garnish with confectioners’ sugar, if you like.


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