Chocolate Pecan Coffee Cake - Just Right for Any Time!

Ingredients

Filling and Topping

• 1 cup flour
• 1 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1/2 cup cold butter
• 3/4 cup chocolate chips
• 1/2 cup flaked coconut
• 1/2 cup chopped pecans

Cake Part

• 1/2 cup butter, softened
• 1 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 eggs
• 1 teaspoon vanilla
• 2 1/4 cups flour
• 1 cup sour cream

Directions

1. 1

   Preheat oven to 350; grease & flour a 9-inch spring-form pan; set aside.

2. 2

   Prepare FILLING & TOPPING MIXTURE: Mix flour, sugar, cinnamon; cut in butter until coarse crumbs, stir in chips, coconuts and nuts; set aside.

3. 3

   Prepare CAKE PART: In a large bowl, cream butter and sugar, add baking powder & soda and salt; beat until well-combined; scrape sides if necessary.

4. 4

   Add eggs one-at-a-time, beating well after each is added; add vanilla.

5. 5

   Alternate adding flour and sour cream, beat (or hand mix) on low speed after each until combined.

6. 6

   Spread half of the batter into prepped pan; sprinkle with half of the Filling/Topping mixture.

7. 7

   Spoon mounds of remaining batter over the filling, then spread evenly as best you can; sprinkle remaining topping.

8. 8

   Bake for 45 minutes; cover lightly with foil to prevent over-browning; finish baking for another 15-20 minutes.

9. 9

   Cool in pan on wire rack for 20 minutes; then run a knife around the edges, remove sides of spring-form pan; cool for 30 minutes.

10. 10

    Serve warm.