Chocolate Chip Coffee Cake

Chocolate Chip Coffee Cake

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


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 has been cooking and writing recipes since she was a a young girl. 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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