Ingredients
- 1 cup butter, softened
- 2 cups sugar
- 2 eggs
- 2 cups flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 cup sour cream
- 1/2 tsp. vanilla
Topping:
- 1 cup chopped pecans
- 2 Tbsp. sugar
- 1 tsp. ground cinnamon
Chocolate Glaze:
- 1/2 cup semisweet chocolate chips
- 1/4 cup butter, cubed
Directions
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 Tbsp. into a greased and flour 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 topping; sprinkle with half of the remaining topping. Drizzle with half of the glaze. Top with remaining batter; sprinkle with remaining topping.
Bake at 350 degrees F for 60-70 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Warm remaining glaze; drizzle over coffee cake. Serve warm, if desired.
By Robin from Washington, IA
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