Shelly's Recipe

SOUR CREAM COFFEE CAKE

Category: Coffee Cake

Topping
1/2 cup light brown sugar
1 tbsp cocoa
1 tsp cinnamon
1/2 cup chocolate chips
1/2 cup chopped pecans
1/4 cup butter, melted and cooled

Cake and assembly
1/2 cup butter
1 cup plus 1 1/2 tbsp sugar
2 eggs
1 cup sour cream
1/2 tsp vanilla extract
1 1/2 cups flour
1 tsp baking soda
1/4 tsp salt

Heat the oven to 350. Prepared topping: In a large bowl, stir together the brown sugar, cocoa, cinnamon, chocolate chips, pecans and butter. Set aside.

Cream together the butter and sugar until light and fluffy, about 3 to 5 minutes. Beat in the eggs, one 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.