Chestnut Sour Cream Coffee Cake

• unbleached flour↗3
• baking powder↗1 1⁄2
• baking soda↗1 1⁄2
• salt↗1⁄4
• unsalted butter↗1⁄2

  softened

• sugar↗1 1⁄2
• eggs↗3
• vanilla extract↗1
• sour cream↗2
• sweetened chestnut puree8
• semi-sweet chocolate chips (optional)↗2

Step-by-step instructions

1. 1

   Preheat oven to 325 degrees. Grease a bundt pan, 10-inch tube pan or two 9-inch loaf pans.

2. 2

   Combine the flour, baking powder, baking soda and salt in a medium bowl.

3. 3

   Beat the butter and sugar until fluffy. Add the eggs and beat well. Beat in vanilla and sour cream.

4. 4

   Add the flour mixture to the sour cream mixture and mix well. The mixture will be very thick, possibly too thick for an electric mixer.

5. 5

   Remove 1 cup of the mixture to another bowl. Add the chestnut puree and chocolate chips and mix well.

6. 6

   Spoon half of the batter into the bundt pan and top with half the chestnut batter. Another layer of vanilla batter, then the remaining chestnut batter. Insert a butter knife through the batter layers and swirl once or twice to marble the batter.

7. 7

   Bake 60 to 65 minutes for tube pans and 45 to 50 minutes for loaf pans, until the top of the cake is no longer shiny and a tester comes out clean.

8. 8

   Cool slightly, remove from pan, and dust with a mixture of powdered sugar and cocoa powder. Cake freezes for up to 2 months.