Ingredients:
- ½ cup (1 stick) butter, softened
- 1 cup plus 1 ½ tablespoons sugar
- 2 eggs
- 1 cup sour cream
- ½ teaspoon vanilla extract
- 1 ½ cups flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
Topping: In a large bowl, stir together 1/2 cup light brown sugar, 1 tablespoon cocoa, 1 teaspoon cinnamon, 1/2 cup chocolate chips, 1/2 cup chopped pecans and 1/4 cup (1/2 stick) melted and cooled butter. Set aside.
Directions:
- Heat oven to 350 F. In the bowl of a stand mixer, or in a large bowl using a hand mixer, cream together the butter and sugar until light and fluffy, about 3 to 5 minutes. Beat in the eggs, 1 at a time, until incorporated, then beat in the sour cream and vanilla. In a medium bowl, sift together the flour, baking soda and salt. Gently fold the dry ingredients into the butter-and-egg mixture to form a batter. The batter will be lumpy; simply continue folding until no large lumps remain.
- Spoon one-half of the batter into a greased 9-inch-square baking pan, then layer with half of the topping. Layer with the remaining batter, then the remaining topping. Bake until the coffee cake is puffed and golden and a toothpick inserted in the center comes out clean, about 45 minutes. Cool slightly before serving. Makes 12 servings.
Per Serving: Calories 373 Fat 21 g (11 g sat) Cholesterol 74 mg Sodium 183 mg Fiber 2 g Carbohydrates 45 g Protein 4 g
Source: Los Angeles Times / Adapted from Heirloom Bakery and Cafe in South Pasadena, Calif.