Chestnut Sour Cream Coffee Cake

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

Ingredients

• Servings: 20
• 3 cups unbleached flour
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 1/2 cups sugar
• 3 eggs
• 1 tablespoon vanilla extract
• 2 cups sour cream
• 8 ounces sweetened chestnut puree
• 2 ounces semi-sweet chocolate chips (optional)

Recipe

• 1 preheat oven to 325 degrees. grease a bundt pan, 10-inch tube pan or two 9-inch loaf pans.
• 2 combine the flour, baking powder, baking soda and salt in a medium bowl.
• 3 beat the butter and sugar until fluffy. add the eggs and beat well. beat in vanilla and sour cream.
• 4 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 remove 1 cup of the mixture to another bowl. add the chestnut puree and chocolate chips and mix well.
• 6 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 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 cool slightly, remove from pan, and dust with a mixture of powdered sugar and cocoa powder. cake freezes for up to 2 months.