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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Cinnamon-pecan swirls and a chocolatey drizzle enhance this tender coffee cake. Gaytha Holloway from Marion, Indiana submitted the recipe. Ingredients:
1 cup butter, softened |
2 cups sugar |
2 eggs |
2 cups king arthur unbleached all-purpose flour |
1-1/2 teaspoons baking powder |
1/2 teaspoon salt |
1 cup (8 ounces) sour cream |
1/2 teaspoon vanilla extract |
topping: |
1 cup chopped pecans |
2 tablespoons sugar |
1 teaspoon ground cinnamon |
chocolate glaze: |
1/2 cup semisweet chocolate chips |
1/4 cup butter, cubed |
Directions:
1. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt. Combine sour cream and vanilla; add to creamed mixture alternately with dry ingredients just until combined.
2. Combine topping ingredients; sprinkle 2 tablespoons into a greased and floured 10-in. 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 glaze. Top with remaining batter; sprinkle with remaining topping.
3. Bake 60-70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack. Warm remaining glaze; drizzle over warm coffee cake. Serve warm if desired. Yield: 12 servings.
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