Sour Cream Coffee Cake with Orange & Chocolate

Name: Sour Cream Coffee Cake with Orange & Chocolate
Prep time: 10 min
Total time: 75 min
Yield: 2
Cuisine: American
Ingredients: 1 ¾ cup All-Purpose Flour (1¾ (224 g) cups unbleached all-purpose flour); ½ cup Granulated Sugar (1/2 (114 g) cup sugar); ½ cup Light Brown Sugar (1/2 (116 g) cup light brown sugar); 1 ½ tsp Baking Powder (1½ teaspoons baking powder); 1 tsp Bicarbonate of Soda (1 teaspoon baking soda); 1 tsp Kosher Salt (1 teaspoon kosher salt); 1 piece Orange Zest (Zest of 1 orange); 1 tbsp Orange Juice (1 tablespoon freshly squeezed (or not) orange juice); 2 tsp Vanilla (2 teaspoons pure vanilla extract); 3 pieces Egg (3 large eggs); 1 cup Sour Cream (1 cup sour cream); 1 cup Unsalted Butter (1 cup butter, melted); 0 pieces Semisweet Chocolate Chunks (a scant cup semisweet chocolate chips or chopped chocolate from a bar)

Sour Cream Coffee Cake with Orange & Chocolate - Quick Bread (American)

75 minAmerican

Servings2

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Vegetarian
Pescatarian
Halal

Steps

1Position a rack in the center of the oven and preheat to 325˚F. Grease two 8.5 x 4.5-inch loaf pans or a bundt pan with butter or nonstick spray.
2Whisk together the flour, sugars, baking powder, baking soda, and salt in a medium bowl. Mix in the orange zest with your fingers until evenly distributed. Set aside.
3Whisk together the orange juice, vanilla, eggs, and sour cream in a separate medium bowl until thoroughly combined.
4Whisk wet and dry ingredients together. Pour in melted butter and stir to combine. Fold in chocolate chips or chopped chocolate.
5Pour the batter into the prepared pans. Bake for 45 minutes to an hour, or until the cake is golden brown on top and a skewer inserted into the center comes out clean. If you have an instant-read thermometer, it should register 200ºF. Cool the cake in the pan for 20 minutes, then turn out onto a plate.