- 1 cup butter, softened
- 2 cups sugar
- 2 Eggs
- 2 cups unbleached flour( I prefer King Arthur or Pillsbury)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (8 ounces) sour cream
- 1/2 teaspoon vanilla extract
- 1 cup chopped pecans
- 2 TBLS. sugar
- 1 teaspoon cinnamon
- 1/2 cup semisweet chocolate chips
- 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