This is a recipe from a Williams Sonoma cookbook called Muffins. My mom says that this cookbook, since it is entitled Muffins, should only have muffin recipes. However, to her dismay, it also has coffee cake and quick bread recipes. This actually makes perfect sense; they are to muffins as cakes are to cupcakes. In other words they are like giant muffins. Quick breads and coffee cakes are not terribly similar, but they are both like different types of muffin recipes. The quick breads are like the less rich muffins, such as zucchini muffins. The coffee cakes are along the lines of more desserty, caky muffins. They are made with similar batters and have similar crumble toppings.
This particular coffee cake is a really nice, moist, flavorful chocolate sour cream cake with a buttery brown sugar and chocolate chip crumble. The crumb is moist and relatively fine. It has a lovely tanginess from the sour cream and, while clearly sweet, is not overly sweet because the chocolate flavor comes from unsweetened cocoa powder. Yum!
P.S. I actually made this cake quite a while ago, well before I had this blog. I'm posting it today because I am planning on making coffee cake tomorrow, so it seemed timely.
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