Moist and delicious. It's one of the most favorite among friends and family. Use either one 8x8 inch pan or 4 mini-loaf pans.

Gallery

Recipe Summary

Servings:
10
Yield:
1 8x8 inch or 4 mini loaf pans
Advertisement

Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 8x8 inch or 4 mini loaf pans.

    Advertisement
  • In a medium bowl, mix flour, soda, baking powder and baking soda. Set aside.

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well each time. Add vanilla.

  • Add flour mixture alternately with sour cream. Mix until well blended. Stir in chocolate chips.

  • Make streusel mixture: In a medium bowl, mix walnuts, sugar and cinnamon together until blended.

  • Pour in half the batter and sprinkle some streusel mixture across the pan (s). Add remaining batter and sprinkle streusel mixture on the top.

  • Bake at 350 degrees F (175 degrees C). Bake 30 minutes for mini loaves and 45 minutes for 8x8 inch pan.

Nutrition Facts

432 calories; protein 5.6g 11% DV; carbohydrates 52.3g 17% DV; fat 24.1g 37% DV; cholesterol 71.7mg 24% DV; sodium 204.5mg 8% DV. Full Nutrition
Advertisement

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/29/2003
Very good recipe. Cake is moist and rich. One thing the recipe does not mention which novice bakers like myself may not realize is to grease the pan. Other than that delicious! Read More
(20)

Most helpful critical review

Rating: 3 stars
07/17/2008
I followed the recipe exactly and the cake was a dissapointment. I will try again but leave out the chocolate chips in the batter. I'll make more topping for the middle of the cake and the top. Read More
(18)
16 Ratings
  • 5 star values: 10
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/29/2003
Very good recipe. Cake is moist and rich. One thing the recipe does not mention which novice bakers like myself may not realize is to grease the pan. Other than that delicious! Read More
(20)
Rating: 3 stars
07/17/2008
I followed the recipe exactly and the cake was a dissapointment. I will try again but leave out the chocolate chips in the batter. I'll make more topping for the middle of the cake and the top. Read More
(18)
Rating: 5 stars
03/28/2011
This was absolutely amazing. Last week my huge Sams Club sized Sour cream expired. I didn't want to throw it out so I looked up some recipes. I added an extra scoop of sour cream trying to reduce the amount I had left. I also added in a pinch of cinnamon and pumpkin pie because I read it was kinda bland. So the cake was very moist. The chocolate chips went to the bottom so I flipped the piece of cake so the melted chips were like frosting but on the inside. Will be making it many times!! Read More
(13)
Advertisement
Rating: 4 stars
05/19/2009
This cake was very moist and tasty. I prepared mine in the 8x8 inch pan and had to increase the cooking time as the middle of the cake was not completely cooked after 45 minutes. I also made extra topping which gave the cake a little extra crunch. Will make this again. Read More
(11)
Rating: 4 stars
01/19/2011
This was really good as cupcakes for my kids. I misread and though it would be a chocolate batter with chocolate chips so when I got all of my ingredients out I realized it wasn't. I didn't want to look for another recipe so I added 1/2 cup cocoa powder and about another 1/3 cup of sour cream. Mine turned out nice and light and chocolatley and not crumbly like alot of cakes. I did not do the topper on here either. Since it was cupcakes I made a cream cheese icing. Was sooooo yummy with the icing. Read More
(10)
Rating: 5 stars
08/29/2002
My family thoroughly enjoyed this cake. Very moist and easy to put together. I made a double recipe and used my large loaf pans. Read More
(8)
Advertisement
Rating: 4 stars
09/05/2012
Couple of substitutions/additions: 1. Used Chobani plain nonfat greek yogurt rather than sour cream. I use that substitution quite a bit to good effect. 2. Couldn't bare the thought of a vanilla looking cake so added a 1/4 cup of unsweetened cocoa powder. Voila! Chocolate cake. 3. Added some instant coffee. About 1/8 cup for additional flavor. 4. Did not do the streusel mixture at all. Frosting which I did not make may be overkill. Read More
(2)
Rating: 5 stars
02/14/2016
This is GOOD!!! Very moist. i used butter flavored CRISCO instead of real butterI... excellent... i added 1/2 teaspoon salt because I have never seen a cake recipe that did not call for salt. although I read all other reviews and no one mentioned."..no salt??? " I added alittle more sour cream as batter was very thick..I swathed top of cake with butter while still hot trying yo duplicate ENTENMANNS Sour Cream Chip and Nut Loaf that they do not make anymore Remember that sort of crunchy moist topping.? five stars and excellent recipe. Read More
(1)
Rating: 5 stars
03/13/2014
I haven't tasted this cake yet but wanted to advise that this recipe should not be baked in a 8x8 pan. It's far too small and the middle of my cake is nearly raw and the edges super crisp after baking for 65 minutes. Next time I will try a 9x9. Read More
(1)
Advertisement