Chocolate Chip Coffee Cake

Chocolate Chip Coffee Cake

I don’t know one person who can resist this weekend morning cake. 

INGREDIENTS

1 Cup Chopped Pecans

3/4 Cup Semisweet Chocolate Chips

1/2 Cup Sugar

1/2 Cup Brown Sugar

1 Teaspoon Ground Cinnamon

2 Cups Unbleached Flour

1 Teaspoon Baking Powder

1/2 Teaspoon Baking Soda

1/4 Teaspoon Kosher Salt

1 Cup Sugar

3/4 Cup Softened Butter

2 Eggs

8 Ounces Sour Cream

2 Tablespoons Vanilla Extract

Preheat your oven to 350° F.  Prepare a Large glass baking pan (13x9x2) by greasing it with butter or olive oil.  In a medium size bowl combine the nuts, chocolate chips, 1/2 cup sugar, brown sugar and cinnamon.  This is for the filling.  Set aside.  In a small size bowl combine the flour, baking powder, baking soda and salt.  Set aside.  In a large size bowl combine 1 cup of the sugar and butter.  Beat with an electric mixer on a medium speed for 1 minute.  Add the eggs and beat for another minute.  Add the sour cream and vanilla and beat for 30 seconds.  Add the flour mixture and beat for 1 minute.  The batter will be thick, but the consistency should be smooth.   Remove 1 cup of the batter.  Pour the batter into the prepared pan.  Distribute the filling over the top of the batter.  Finally spoon the 1 cup of reserved batter over the filling in small mounds.  Bake for 55 minutes until done.  Remove from the oven and let cool on a wire rack for 15 minutes before serving.  Serves 8

    Victoria

    Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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