Chocolate Chip Coffee Cake

In my household, Father’s Day has always been about family and simplicity.  We kids have grown and left the nest, but we always make it back to River Edge on the third Sunday in June to spend the day with dad.  For as long as I can remember, my dad has enjoyed nothing more than a relaxing afternoon with his three daughters and for that we make an extra effort to be all present.

Instead of ties we give hugs, and humorous cards are more welcome than the latest gadget or book about the history of baseball.  We know that our appreciation means more to him than anything we could buy, which is why my gift to dad this holiday will be a warm chocolate chip coffee cake baked with love.
I found this recipe while browsing through those addicting food blogs and thought it was perfect for a Sunday brunch.  I was right.  The second I put this in the oven the entire house was overcome by the delicious smell of brown sugar and cinnamon.  What could be more inviting?

I recommend this dish for the upcoming holiday or any get-together you are
hosting.  This cake is great for breakfast, as a snack or dessert.  Pair it with coffee, tea or a big glass of milk and enjoy.

Perfect Coffee Cake

I have spent most of my adult life trying to find a recipe that replicates the (discontinued) Entenmann’s Sour Cream and Chocolate Chip Nut Loaf that was as much a staple in my childhood home as milk or butter. After many, many failed missions, I showed up at my neighbor’s house and lo and behold there it was! Her grandmother had been making a version it for every Jewish holiday ever since she could remember and I asked her to share the recipe.

Soon-To-Be-World-Famous Coffee Cake

These instructions call for a 13-by-9 baking pan, but you can use a bundt pan like I did, too. (There might be a little batter left over, depending on the size of your bundt pan.)

Nut Mixture

1 cup sugar

1/2 cup coarsely chopped walnuts or pecans

1 tablespoon cinnamon

Batter:

4 eggs

1 cup sugar

1 teaspoon vanilla

1 cup butter melted

2 cups sour cream

2 cups unsifted all purpose flour

2 teaspoon baking powder

2 teaspoons baking soda

1 teaspoon salt

Preheat oven to 375. Grease 13-by-9 inch baking pan. Make nut mixture–in small bowl combine sugar, nuts, cinnamon; mix well. Make batter–in large bowl, with electric mixer at medium speed, beat eggs until frothy. Add sugar and vanilla, beating until smooth. Add melted butter and sour cream; beat until well combined. Sift in flour, baking powder, soda and salt; at low speed, beat until just smooth. Spread half of batter in prepared pan; sprinkle evenly with half of nut mixture. Top with remaining batter, spreading evenly, then the nut mixture. Bake 35–40 minutes or until wooden pick inserted in center comes out clean.