1cupsour creamI used plain nonfat yogurt, room temperature
¼cupcane sugar
2tablespoonsground cinnamon
6tablespoonschocolate chips
½cupBonne Maman raspberry preserves
½cupganacherecipe follows
1tablespoonspowdered sugar
Instructions
Preheat the oven to 350 degrees F. Grease and flour a 10 - 12 cup Bundt pan. Set aside.
In a stand mixer, Beat the butter and sugar together until light and fluffy. Beat in the baking powder and baking soda, then beat in the eggs one at a time along with the vanilla extract. Beat for another minute longer.
Add ⅓ of the flour to the butter mixture and mix just until there are no streaks. Add ½ of the sour cream and mix until just combined. Add another ⅓ of the flour and the remaining sour cream in the same manner as before. Add the final ⅓ of the flour and mix until just combined.
In a small bowl, mix together the cane sugar and cinnamon.
Add ⅓ of the batter into your Bundt pan, then top with two tablespoons of the cinnamon sugar mixture, plus 2 tablespoons of the chocolate chips. Continue these layers of until all the ingredients are used up.
Place the cake in the oven and bake for 20 minutes. Remove from the oven and spread the preserves around the Bundt pan between the edge and center of the pan. Bake for another 40 minutes or until a toothpick inserted in the middles comes out clean. While the cake is baking, make the ganache (recipe follows).
Cool in the pan for 20 minutes, then turn out onto a wire rack and cool completely.
Top the cooled coffee cake with the ganache and powdered sugar.
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