Chocolate Pecan Coffee Cake - Just Right for Any Time! |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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Not yer average okay, serve me for breakfast coffeecake, this one screams: Darhling, you simply MUST serve me as I am bursting with delicious flavors! Calorie counters and carb-busters should cut smaller pieces-everyone else may have a normal-sized slice! Makes a very nice family-sized 'cake loaded with crunchy sweetness. Serve with a plate of fried eggs, fruit slices and milk, tea or coffee. Adapted from *Midwest Living* December 2006. Ingredients:
1 cup flour |
1 cup packed brown sugar |
1 teaspoon ground cinnamon |
1/2 cup cold butter |
3/4 cup chocolate chips |
1/2 cup flaked coconut |
1/2 cup chopped pecans |
1/2 cup butter, softened |
1 cup sugar |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
2 eggs |
1 teaspoon vanilla |
2 1/4 cups flour |
1 cup sour cream |
Directions:
1. Preheat oven to 350; grease & flour a 9-inch spring-form pan; set aside.
2. Prepare FILLING & TOPPING MIXTURE: Mix flour, sugar, cinnamon; cut in butter until coarse crumbs, stir in chips, coconuts and nuts; set aside.
3. Prepare CAKE PART: In a large bowl, cream butter and sugar, add baking powder & soda and salt; beat until well-combined; scrape sides if necessary.
4. Add eggs one-at-a-time, beating well after each is added; add vanilla.
5. Alternate adding flour and sour cream, beat (or hand mix) on low speed after each until combined.
6. Spread half of the batter into prepped pan; sprinkle with half of the Filling/Topping mixture.
7. Spoon mounds of remaining batter over the filling, then spread evenly as best you can; sprinkle remaining topping.
8. Bake for 45 minutes; cover lightly with foil to prevent over-browning; finish baking for another 15-20 minutes.
9. Cool in pan on wire rack for 20 minutes; then run a knife around the edges, remove sides of spring-form pan; cool for 30 minutes.
10. Serve warm.
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