Prep 25 mins
Cook 1 hr
A can of chestnuts left from a photo shoot sat in the cabinet for a couple of months until I found this recipe in one of my favorite books, The Art of Quick Breads by Beth Hensperger. It's just amazingly delicious.
- 709.77 ml unbleached flour
- 7.39 ml baking powder
- 7.39 ml baking soda
- 1.23 ml salt
- 118.29 ml unsalted butter, softened
- 354.88 ml sugar
- 3 eggs
- 14.79 ml vanilla extract
- 473.18 ml sour cream
- 226.79 g sweetened chestnut puree
- 56.69 g semi-sweet chocolate chips (optional)
- Preheat oven to 325 degrees. Grease a bundt pan, 10-inch tube pan or two 9-inch loaf pans.
- Combine the flour, baking powder, baking soda and salt in a medium bowl.
- Beat the butter and sugar until fluffy. Add the eggs and beat well. Beat in vanilla and sour cream.
- Add the flour mixture to the sour cream mixture and mix well. The mixture will be very thick, possibly too thick for an electric mixer.
- Remove 1 cup of the mixture to another bowl. Add the chestnut puree and chocolate chips and mix well.
- Spoon half of the batter into the bundt pan and top with half the chestnut batter. Another layer of vanilla batter, then the remaining chestnut batter. Insert a butter knife through the batter layers and swirl once or twice to marble the batter.
- Bake 60 to 65 minutes for tube pans and 45 to 50 minutes for loaf pans, until the top of the cake is no longer shiny and a tester comes out clean.
- Cool slightly, remove from pan, and dust with a mixture of powdered sugar and cocoa powder. Cake freezes for up to 2 months.
This turned out to be a tasty coffee cake! I used Bonne Maman Chestnut spread and it worked great. Yum!