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Rich Coffee Cake

Total Time

Prep: 30 min. Bake: 1 hour + cooling

Makes

12 servings

Cinnamon-pecan swirls and a chocolaty drizzle enhance this tender coffee cake. —Gaytha Holloway, Marion, Indiana

Ingredients

  • 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
  • TOPPING:
  • 1 cup chopped pecans
  • 2 tablespoons sugar
  • 1 teaspoon ground cinnamon
  • CHOCOLATE GLAZE:
  • 1/2 cup semisweet chocolate chips
  • 1/4 cup butter, cubed

Directions

  1. 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.
  2. 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.
  3. 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.

Nutrition Facts

1 slice: 533 calories, 32g fat (16g saturated fat), 99mg cholesterol, 363mg sodium, 58g carbohydrate (40g sugars, 2g fiber), 5g protein.

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