Again from The new Best Recipe cookbook is this sour cream coffeecake. I did the chocolate chip variant. I didn’t have the pan that the recipe actually used, which is one of those straight sided tube pans you often see used for angel food cakes, so I just used one of my many Bundt pans. I think it actually cooked a little too long and, because it’s a rounded pan, I had to serve it technically upside-down. It was still quite yummy, though.
