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Chocolate Chip Coffee Ring

Total Time

Prep: 20 min. Bake: 55 min. + cooling

Makes

8-10 servings

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

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 cup (8 ounces) sour cream
  • 1 teaspoon 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
  • TOPPING:
  • 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

Directions

  1. 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.
  2. For topping, combine the flour, sugar and cocoa; cut in butter until mixture resembles coarse crumbs. Stir in pecans and chocolate chips. Sprinkle over batter.
  3. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 20 minutes before removing to a wire rack to cool completely.
Editor's Note: A greased 9-in. square baking pan can be used instead of the tube pan; bake for 45-50 minutes.

Nutrition Facts

1 piece: 539 calories, 28g fat (15g saturated fat), 95mg cholesterol, 454mg sodium, 67g carbohydrate (41g sugars, 2g fiber), 7g protein.

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