SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Sour Cream-Orange Coffee Cake with Chocolate Streusel

Makes: 24 servings
Prep 20 mins Bake 350°F 50 mins Cool 15 mins
Sour Cream-Orange Coffee Cake with Chocolate Streusel
Ingredients
  • 1/2  cup  packed brown sugar
  • 1/2  cup  all-purpose flour
  • 1  tablespoon  unsweetened cocoa powder
  • 1/4  cup  cold butter, cut up
  • 3/4  cup  miniature semisweet chocolate pieces
  • 1/2  cup  chopped pecans
  • 3 3/4  cups  all-purpose flour
  • 1  tablespoon  baking powder
  • 1  teaspoon  baking soda
  • 3/4  teaspoon  salt
  • 2  teaspoons  finely shredded orange peel
  • 3/4  cup  butter, softened
  • 2  cups  granulated sugar
  • 2  eggs
  • 1 8  ounce carton  sour cream
  • 3/4  cup  milk
  • 1/4  cup  orange juice
  • 1 1/2  teaspoons  vanilla
Directions

1. Preheat oven to 350 degrees F. Grease a 13x9x2-inch baking pan; set aside.

2. For topping, in a small bowl stir together brown sugar, the 1/2 cup flour, and the cocoa powder. Using a pastry blender, cut in the 1/4 cup cold butter until mixture resembles coarse crumbs. Stir in chocolate pieces and pecans; set aside.

3. In a medium bowl stir together the 3-3/4 cups flour, the baking powder, baking soda, and salt. Sprinkle orange peel over top of mixture; using fingers, distribute orange peel evenly through flour mixture. Set aside.

4. In a very large mixing bowl beat the 3/4 cup butter and the granulated sugar with an electric mixer on medium speed for 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in sour cream, milk, orange juice, and vanilla until combined. Gradually beat in flour mixture on low speed. Beat for 2 minutes more or until smooth.

5. Spread half of the batter in the prepared pan. Sprinkle half of the topping evenly over the batter. Using the back of a spoon, press topping gently into the batter. Spread the remaining batter over topping. Sprinkle remaining topping over batter.

6. Bake for 50 to 55 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 15 minutes. Serve warm or at room temperature.

Nutrition Facts (Sour Cream-Orange Coffee Cake with Chocolate Streusel)
  • Servings Per Recipe 24,
  • cal. (kcal) 317,
  • Fat, total (g) 14,
  • chol. (mg) 44,
  • sat. fat (g) 8,
  • carb. (g) 45,
  • Monosaturated fat (g) 4,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 1,
  • sugar (g) 26,
  • pro. (g) 4,
  • vit. A (IU) 340,
  • vit. C (mg) 2,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 44,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 243,
  • Potassium (mg) 81,
  • calcium (mg) 81,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe