Ingredients
-
3
-
1 1/2
-
1 1/2
-
1/4
-
1/2
-
1 1/2
-
3
-
1
-
2
-
8
-
2
-
-
-
-
Directions
Chestnut Sour Cream Coffee Cake, 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 , This turned out to be a tasty coffee cake! used Bonne Maman Chestnut spread and it worked great Yum!
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Steps
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1
Done
|
Preheat Oven to 325 Degrees. Grease a Bundt Pan, 10-Inch Tube Pan or Two 9-Inch Loaf Pans. |
|
2
Done
|
Combine the Flour, Baking Powder, Baking Soda and Salt in a Medium Bowl. |
|
3
Done
|
Beat the Butter and Sugar Until Fluffy. Add the Eggs and Beat Well. Beat in Vanilla and Sour Cream. |
|
4
Done
|
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. |
|
5
Done
|
Remove 1 Cup of the Mixture to Another Bowl. Add the Chestnut Puree and Chocolate Chips and Mix Well. |
|
6
Done
|
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. |
|
7
Done
|
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. |
|
8
Done
|
Cool Slightly, Remove from Pan, and Dust With a Mixture of Powdered Sugar and Cocoa Powder. Cake Freezes For Up to 2 Months. |
