Chestnut Sour Cream Coffee Cake
85 mins (prep 25, cooking 60)
11 ingredients
20 servings
A can of chestnuts left from a photo shoot sat in the cabinet for a couple of months until I found this recipe in one of my favorite books, The Art of Quick Breads by Beth Hensperger. It's just amazingly delicious.

Categories:  seasonal , easy , breakfast , fall , number-of-servings , breads , <-4-hours , brunch , coffee-cakes , time-to-make , for-large-groups ,
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Serving Size (49.47 g)
Servings 20
Amount per Serving
Calories 145.57 Calories from Fat 65.79
% Daily Value *
Total Fat 7.31g 224.8%
Saturated Fat 4.6g 460.01%
Trans Fat 0.19g %
Cholesterol 21.0mg 139.99%
Sodium 180.56mg 150.47%
Total Carbohydrate 19.61g 130.76%
Dietary Fiber 0.0 g 0.06%
Sugars 17.86 g %
Protein 0.88g 35.15%
Vitamin A 225.42IU% Vitamin C 0.21mg%
Calcium 55.33mg% Iron 0.07mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
unbleached flour, sweetened chestnut puree, semi-sweet chocolate chips