Chestnut Sour Cream Coffee Cake

Recipe by fluffernutter
READY IN: 1hr 25mins




  • 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.