Saturday, September 4, 2010

Rich Coffee Cake

This was served at my quilt group recently, by my friend Janet Bauer. It is fabulous!!! You won't have one slice left, I assure you. I am not a chocoholic, but the chocolate drizzle just makes it perfect. Fall is in the air and the holidays; this is definitely a holiday worthy coffee cake. Another recipe from the wonderful "Taste of Home" magazine...

  1. 1 cup butter, softened

  2. 2 cups sugar

  3. 2 Eggs

  4. 2 cups unbleached flour( I prefer King Arthur or Pillsbury)

  5. 1 1/2 teaspoons baking powder

  6. 1/2 teaspoon salt

  7. 1 cup (8 ounces) sour cream

  8. 1/2 teaspoon vanilla extract


  1. 1 cup chopped pecans

  2. 2 TBLS. sugar

  3. 1 teaspoon cinnamon

Chocolate Glaze:

  1. 1/2 cup semisweet chocolate chips

  2. 1/4 cup butter, cubed

Preheat oven to 350 degrees. In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, and salt. Combine sour cream and vanilla; add to creamed mixture alternately with dry ingredients.

Combine topping ingredients; sprinkle 2 TBLS. into a greased and floured 10 inch tube pan. For glaze, in a microwave-safe bowl, melt chocolate chips and butter: stir until smooth. Spoon half of the batter over the topping; sprinkle with half of the remaining topping. Drizzle with half of the glaze. Top with remaining batter; sprinkle with the remaining topping.

Bake at 350 degrees for 60-70 minutes or until toothpick inserted near the center of the cake, comes out clean. Cool for 10 minutes before removing from the pan to a wire rack. Warm remaining glaze; drizzle over coffee cake. Serve warm, if desired. Yield: 12 servings

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