Sour Cream Chocolate Chip Coffee Cake
Shannon
ingredients
- Topping:
- 1 c. finely chopped pecans
- 1/4 c. whole pecans
- 1 12-oz. pkg of chocolate chips
- 1/4 c. packed brown sugar
- 2 t. cinnamon
- Batter:
- 2 c. flour
- 1 c. sugar
- 1/2 c. (1 stick) butter
- 2 eggs
- 1 c. sour cream
- 2 t. vanilla
- 1 1/2 t. baking powder
- 1 t. baking soda
- 1 t. cinnamon
- 1/4 c. powdered sugar (optional)
directions
- 1
Preheat oven to 350°F. Butter a 10- to 12-cup Bundt pan; dust with flour.
- 2
For topping: In a medium bowl, combine brown sugar, chocolate chips, chopped pecans, and cinnamon, and set aside.
- 3
For batter: Sift flour, baking powder, and baking soda into a medium bowl and set aside.
- 4
Using an electric mixer, cream butter and sugar until completely blended. Beat in eggs and then sour cream until the mixture is creamy and smooth. Slowly add the sifted dry ingredients, making certain to scrape the sides of the bowl into the mixture. Stir in the cinnamon and vanilla. Mix until batter is well blended.
- 5
Sprinkle whole pecans on the bottom of the prepared pan. Evenly distribute 1/4 cup of topping in the pan. Fold the remaining topping into the batter until mixed well.
- 6
Pour the batter into the pan, spread evenly, and bake 35-40 minutes. To test that the cake is done, insert a toothpick into the center. Be careful not to overbake.
- 7
Cool the cake for at least 20 minutes in the pan. Once the cake has cooled, sprinkle with powdered sugar to decorate.
notes
This cake freezes well and may be made up to two days in advance.
Source: Shannon
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