Chocolate Chip Coffee Ring |
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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Meet the Cook: When I was a girl, my mother served this only once a year - for Christmas-morning brunch. But it could easily be served as dessert besides or as a snack packed in a lunch. It travels very well. Sometimes when I bake this just for my husband and me, I'll prepare two bread pans' worth and freeze one. -Laura Hertel, Columbia, Missouri Ingredients:
1/2 cup butter, softened |
1 cup sugar |
2 eggs |
1 cup (8 ounces) sour cream |
1 teaspoon vanilla extract |
2 cups king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
3/4 cup semisweet chocolate chips |
topping: |
1/2 cup king arthur unbleached all-purpose flour |
1/2 cup packed brown sugar |
1-1/2 teaspoons baking cocoa |
1/4 cup cold butter |
1/2 cup chopped pecans |
1/4 cup semisweet chocolate chips |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Add sour cream and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture just until combined. Stir in the chocolate chips. Pour into a greased 8-cup fluted tube pan.
2. For topping, combine the flour, sugar and cocoa; cut in butter until mixture resembles coarse crumbs. Stir in pecans and chocolate chips. Sprinkle over batter.
3. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool in pan 20 minutes before removing to a wire rack to cool completely. Yield: 8-10 servings.
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