pat's Recipe

Heirloom Bakery and Cafes Sour Cream Coffeecake (STL)

Category: Cakes

3/4 cup (1 1/2 sticks) unsalted butter,
divided
1/2 cup packed light brown sugar
1 Tbsp unsweetened cocoa powder
1 tsp ground cinnamon
1/2 cup chocolate chips
1/2 cup chopped pecans
1 cup plus 1 1/2 Tbsp granulated sugar
2 eggs
1 cup sour cream
1/2 tsp vanilla
1 1/2 cups (6.4 oz) flour
1 tsp baking soda
1/4 tsp salt

Preheat the oven to 350 degrees. Grease a 9-inch-sq baking pan. Melt 1/4 cup butter; let cool. Bring remaining 1/2 cup butter to room temp.
To make the topping: stir together brown sugar, cocoa powder, cinnamon, chocolate chips, pecans and melted butter. Set aside.
In a large bowl, beat together room temp butter and granulated sugar with an electric mixer until light and fluffy, about 3 to 5 minutes. Beat in eggs, one at a time, until incorporated, then beat in sour cream and vanilla.
In a medium bowl, sift together flour, baking soda and salt. Gently fold dry ingredients into the butter and egg mixture to form a batter, The batter will be lumpy; continue folding until no large lumps remain.
Spoon half of the batter into the prepared pan, then layer with half of the topoing. Layer with the remaining batter, then the remaining topping.
Bake until the cake is puffed and golden and a toothpick inserted in the center comes out clean, about 45 minutes. Cool slightly before serving.

8 to 12 servings