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Chocolate Chip Coffee Ring

 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


  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 cup (8 ounces) sour cream
  • 1 teaspoon McCormick® Pure 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
  • 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


  • 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

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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.
Nutritional 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.