
Details
Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Cuisine:
Categories: American Classics, Baked Goods, Breakfast, Brunch, Chocolate, Comfort Food, Fall, Holiday Treats, Kid Friendly, Labor Day Weekend, Make Ahead, Memorial Day Weekend, Picnics, Side Dishes, Spring, Summer Fun, Vegetarian, Weekend Fun, Winter Warmth
Yields or Serves:
Tags: American Classics, Baked Goods, Baking Powder, Baking Soda, Breakfast, Brown Sugar, Brunch, Butter, Chocolate Chips, Chocolatge Chip Coffee Cake, Coffee Cake, Comfort Food, Eggs, Fall, Flour, Ground Cinnamon, Holiday Treats, Kid Friendly, Kosher Salt, Labor Day Weekend, Make Ahead, Pecans, Picnics, Semisweet Chocolate Chips, Side Dishes, Sour Cream, Spring, Sugar, Summer Fun, Unbleached Flour, Vanilla Extract, Vegetarian, Victoria Hart Glavin, Weekend Fun, Winter Warmth
I don’t know one person who can resist this weekend morning cake.
INGREDIENTS
1 Cup Chopped Pecans
3/4 Cup Semisweet Chocolate Chips
1/2 Cup Sugar
1/2 Cup Brown Sugar
1 Teaspoon Ground Cinnamon
2 Cups Unbleached Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/4 Teaspoon Kosher Salt
1 Cup Sugar
3/4 Cup Softened Butter
2 Eggs
8 Ounces Sour Cream
2 Tablespoons Vanilla Extract
Preheat your oven to 350° F. Prepare a Large glass baking pan (13x9x2) by greasing it with butter or olive oil. In a medium size bowl combine the nuts, chocolate chips, 1/2 cup sugar, brown sugar and cinnamon. This is for the filling. Set aside. In a small size bowl combine the flour, baking powder, baking soda and salt. Set aside. In a large size bowl combine 1 cup of the sugar and butter. Beat with an electric mixer on a medium speed for 1 minute. Add the eggs and beat for another minute. Add the sour cream and vanilla and beat for 30 seconds. Add the flour mixture and beat for 1 minute. The batter will be thick, but the consistency should be smooth. Remove 1 cup of the batter. Pour the batter into the prepared pan. Distribute the filling over the top of the batter. Finally spoon the 1 cup of reserved batter over the filling in small mounds. Bake for 55 minutes until done. Remove from the oven and let cool on a wire rack for 15 minutes before serving. Serves 8