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Chocolate Chip Coffee Ring

Meet the Cook: When I was a girl, my mother served this only once a year - for Christmas-morning brunch. But it could easily be served as dessert besides or as a snack packed in a lunch. It travels very well. Sometimes when I bake this just for my husband and me, I'll prepare two bread pans' worth and freeze one. -Laura Hertel, Columbia, Missouri

8-10 ServingsPrep: 20 min. Bake: 55 min. + cooling

Ingredients

1/2 cup butter, softened
1 cup sugar
2 eggs
1 cup (8 ounces) sour cream
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup semisweet chocolate chips
TOPPING:
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1-1/2 teaspoons baking cocoa
1/4 cup cold butter
1/2 cup chopped pecans
1/4 cup semisweet chocolate chips

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat
in eggs. Add sour cream and vanilla. Combine the flour, baking
powder, baking soda and salt; gradually add to creamed mixture just
until combined. Stir in the chocolate chips. Pour into a greased
8-cup fluted tube pan.
For topping, combine the flour, sugar and cocoa; cut in butter until

2 of 2

Chocolate Chip Coffee Ring (continued)

Directions (continued)

mixture resembles coarse crumbs. Stir in pecans and chocolate chips.
Sprinkle over batter.
Bake at 350° for 55-60 minutes or until a toothpick inserted near
the center comes out clean. Cool in pan 20 minutes before removing
to a wire rack to cool completely. Yield: 8-10 servings.

Editor's Note: A greased 9-in. square baking pan can be used instead of the tube pan; bake for 45-50 minutes.

Nutrition Facts: 1 serving (1 piece) equals 539 calories, 28 g fat (15 g saturated fat), 95 mg cholesterol, 454 mg sodium, 67 g carbohydrate, 2 g fiber, 7 g protein.