I made Sour Cream Chocolate Chip Cake to take to a dinner at a friend’s house. The only thing I had to buy specifically for this recipe was sour cream (mine was low-fat). Assembly was simple enough. This recipe went in a Bundt pan, which I liked because Bundt cakes don’t have to be frosted or iced. I liked that the recipe called for sprinkling whole pecans and some chocolate chip/pecan topping at the bottom of the Bundt pan, so that the top would be pretty once it was turned out.
I had to bake this an extra 5 minutes before it was done. It’s possible that it would have been done at 43 minutes, but I didn’t check. I turned it out after 20 minutes, and dusted it with powdered sugar, which unfortunately covered up the pecan topping at the very top of the cake.
This was pretty good. It was definitely very cinnamony. I really enjoyed the combination of pecans and chocolate chips. It was moist and dense, and as the intro to the cake noted, it was much like a coffee cake. I actually ate some for breakfast the next day. This was a very easy recipe to make, and I’d make it again.