Chocolate Chip Coffee Cake

By ezunich

Ingredients

• Nonstick vegetable oil spray
• 2 large egg whites (1/4 cup)
• 1/3 cup (packed) golden brown sugar
• Pinch of salt
• 1 1/2 cups coarsely chopped walnuts
• 1 1/4 cups mini semisweet chocolate chips, divided
• 2 cups cake flour
• 1/2 tsp salt
• 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1 cup plus 2 tbs sugar
• 1/2 cup (1 stick) unsalted butter, room temperature
• 3 large eggs
• 3/4 cup sour cream
• Topping
• 3/4 cup powdered sugar
• 2 tbs sour cream

Details

Servings 12

Preparation

Step 1

Cake:
Position rack in center of oven and preheat to 350°F. Butter and flour l0-inch-diameter tube pan, then spray with nonstick spray. Mix egg whites, brown sugar, and salt in bowl. Mix in walnuts and 1/4 cup chocolate chips.

Whisk flour, salt, baking powder, and baking soda in medium bowl. Using electric mixer, beat sugar and butter in large bowl to blend. Beat in eggs 1 at a time. Stir in flour mixture in 4 additions alternately with sour cream in 3 additions, beginning and ending with flour mixture. Stir in 1 cup chocolate chips.

Transfer batter to pan; smooth top.

Spoon walnut mixture evenly over. Bake cake until tester inserted near center comes out clean, about 1 hour. Cool in pan on rack 10 minutes. Turn cake out onto rack; invert onto second rack (walnuts should be on top). Cool. (Can be made 7 day ahead. Wrap in plastic.)

Topping: Mix powdered sugar and sour cream in bowl; drizzle over cake.