- 1 cup butter, softened
- 2 cups sugar
- 2 large eggs
- 2 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup sour cream
- 1/2 teaspoon vanilla extract
- 1 cup chopped pecans
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
- CHOCOLATE GLAZE:
- 1/2 cup semisweet chocolate chips
- 1/4 cup butter, cubed
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine 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 the batter over topping; sprinkle with half of the remaining topping. Drizzle with half of glaze. Top with remaining batter; sprinkle with remaining topping.
- Bake 60-70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack. Warm remaining glaze; drizzle over warm coffee cake. Serve warm if desired.
1 slice: 533 calories, 32g fat (16g saturated fat), 99mg cholesterol, 363mg sodium, 58g carbohydrate (40g sugars, 2g fiber), 5g protein.
- May 24, 2020
Very moist and not too sweet!
- Apr 3, 2016
Pretty good recipe. Cake is good. I would rather go with walnuts over pecans for coffee cake. Would have given five stars but I've always had problems with recipes where you put the cinnamon/sugar topping on top of the batter. It never bakes in and just falls off. I would save a little batter to put on top or just pour the batter into thirds and have two layers within the cake rather than on top. I would like to try this recipe with a different filling as I like a thick gooey filling and I don't think this one is quite that. The layer I did in the middle of the cake is barely noticeable.
- Mar 14, 2016
Great recipe, does out wonderful every time. Have used different filling which works fine. This is my go to recipe for all occasions. ??
- Jul 24, 2013
I have made this coffee cake many times by request! Very moist and delicious. I usually forego the pecans because I don't usually have them on hand and I also use light sour cream instead of regular and can't tell the difference. One problem I have is that the cake always sticks to the pan if I sprinkle the sugar concoction on the bottom first. Even without it, wonderful recipe!
- Apr 28, 2013
No comment left
- Apr 6, 2013
5 stars I make this many times. I use 1/2 cup of blueberries in the cake to change it up sometimes. My family loves this cake. Carol
- Jun 14, 2011
I have made this recipe many times, and my niece begs me to make it when she comes over to spend the night. It has been a huge hit in my family.
- Mar 9, 2011
loved this coffee cake ,I do not like chocolate much , so I used caramel instead and I doubled the topping
- Jan 6, 2011
This coffee cake was loved by all my kids , I doubled the topping ingredients, and instead of the chocolate glaze I used caramel topping
- Oct 19, 2010
There has to be a typo somewhere in this recipe. I've tried it 3 times and get the same result. The entire coffee cake sinks in the middle. I read where this is usually a result of too much fat. With one cup of butter and one cup of sour cream, to only 2 cups of flour this has to be a mistake. Don't want to take a chance at trying it again while reducing either the butter to 1/2 cup and keeping the sour cream at 1 cup or vice versa. Wish I knew for sure what went wrong because it sounds like a good recipe.