Heirloom Bakery and Cafe's sour cream coffeecake

Time 1 hour
Yields Makes 1 (9-inch) square cake
Heirloom Bakery and Cafe’s sour cream coffeecake
(Ricardo DeAratanha / Los Angeles Times)



In a large bowl, stir together the brown sugar, cocoa, cinnamon, chocolate chips, pecans and butter. Set aside.

Cake and assembly


Heat the oven to 350 degrees.


In the bowl of a stand mixer, or in a large bowl using a hand mixer, cream together the butter and sugar until light and fluffy, about 3 to 5 minutes. Beat in the eggs, one at a time, until incorporated, then beat in the sour cream and vanilla.


In a medium bowl, sift together the flour, baking soda and salt.


Gently fold the dry ingredients into the butter and egg mixture to form a batter. The batter will be lumpy; simply continue folding until no large lumps remain.


Spoon one-half of the batter into a greased 9-inch-square baking pan, then layer with half of the topping. Layer with the remaining batter, then the remaining topping. Bake until the coffee cake is puffed and golden and a toothpick inserted in the center comes out clean, about 45 minutes. Cool slightly before serving.

Adapted from Heirloom Bakery and Cafe in South Pasadena.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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