Shelly's Recipe

CHOCOLATE PECAN COFFEE CAKE

Category: Coffee Cake

1/2 cup butter, softened
1 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 eggs
1 tsp vanilla
2 1/4 cups flour
1 (8 oz) carton sour cream

Coconut-Pecan Topping
1 cup flour and packed brown sugar
1 tsp ground cinnamon
1/2 cup cold butter
3/4 cup semi-sweet chocolate chips
1/2 cup flaked coconut and chopped pecans

Coconut-Pecan Topping: In a bowl, mix together first 3 ingredients and cut in butter until mixture resembles coarse crumbs. Stir in remaining ingredients. Set aside.

Grease and flour a 9 inch springform pan, set aside. In a mixing bowl, beat butter 30 seconds. Add sugar, baking soda, baking powder and salt. Beat until well-combined, scraping sides of bowl occasionally. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Alternately add flour an sour cream beating on low after each addition until combined. Spread half the batter into the prepared pan. Sprinkle half the topping and spoon remaining batter on top in mounds and spread to an even layer. Sprinkle with remaining topping.
Bake at 350 for 65 minutes.

If necessary, cover cake with foil the last 15-20 minutes. Run a thin metal spatula around edge of cake. Remove sides of pan. Cool 30 minutes. Serve warm