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Rich Coffee Cake

Rich Coffee Cake
Cinnamon-pecan swirls and a chocolatey drizzle enhance this tender coffee cake. Gaytha Holloway from Marion, Indiana submitted the recipe.
12 ServingsPrep: 30 min. Bake: 1 hour + cooling

Ingredients

  • 1 cup butter, softened
  • 2 cups sugar
  • 2 eggs
  • 2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup (8 ounces) sour cream
  • 1/2 teaspoon vanilla extract
  • TOPPING:
  • 1 cup chopped pecans
  • 2 tablespoons sugar
  • 1 teaspoon ground cinnamon
  • CHOCOLATE GLAZE:
  • 1/2 cup semisweet chocolate chips
  • 1/4 cup butter, cubed

Directions

  • In a large bowl, cream butter and sugar until light and fluffy. Add
  • eggs, one at a time, beating well after each addition. Combine the
  • flour, baking powder and salt. Combine sour cream and vanilla; add
  • to creamed mixture alternately with dry ingredients just until
  • combined.
  • Combine topping ingredients; sprinkle 2 tablespoons into a greased
  • and floured 10-in. tube pan. For glaze, in a microwave-safe bowl,
  • melt chocolate chips and butter; stir until smooth. Spoon half of
© Taste of Home 2013

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Rich Coffee Cake (continued)

Directions (continued)

  • the batter over topping; sprinkle with half of the remaining
  • topping. Drizzle with half of the glaze. Top with remaining batter;
  • sprinkle with remaining topping.
  • Bake at 350° for 60-70 minutes or until toothpick inserted near
  • the center comes out clean. Cool for 10 minutes before removing from
  • pan to a wire rack. Warm remaining glaze; drizzle over warm coffee
  • cake. Serve warm if desired. Yield: 12 servings.
Nutrition Facts: 1 serving (1 slice) equals 533 calories, 32 g fat (16 g saturated fat), 99 mg cholesterol, 363 mg sodium, 58 g carbohydrate, 2 g fiber, 5 g protein.
© Taste of Home 2013