Topping
1/2 cup light brown sugar
1 tablespoon cocoa
1 teaspoon cinnamon
1/2 cup chocolate chips
1/2 cup chopped pecans
1/4 cup (1/2 stick) butter, melted and cooled
In a large bowl, stir together the brown sugar, cocoa, cinnamon, chocolate chips, pecans and butter. Set aside.
Cake and assembly
1/2 cup (1 stick) butter
1 cup plus 1 1/2 tablespoons sugar
2 eggs
1 cup sour cream
1/2 teaspoon vanilla extract
1 1/2 cups (6.4 ounces) flour
1 teaspoon baking soda
1/4 teaspoon salt
Prepared topping
1. Heat the oven to 350 degrees.
2. In the bowl of a stand mixer, or in a large bowl using a hand mixer, cream together the butter and sugar until light and fluffy, about 3 to 5 minutes. Beat in the eggs, one at a time, until incorporated, then beat in the sour cream and vanilla.
3. In a medium bowl, sift together the flour, baking soda and salt.
4. Gently fold the dry ingredients into the butter and egg mixture to form a batter. The batter will be lumpy; simply continue folding until no large lumps remain.
5. Spoon one-half of the batter into a greased 9-inch-square baking pan, then layer with half of the topping. Layer with the remaining batter, then the remaining topping. Bake until the coffee cake is puffed and golden and a toothpick inserted in the center comes out clean, about 45 minutes. Cool slightly before serving.
Yield: | 8 servings | |
Prep Time: | 0 hr 15 mins | |
Cook Time: | 1 hr 0 mins | |
Ready In: | 1 hr 0 mins | |
Category: | Breakfast | |
Main Ingredient: | Flour | |
Cooking Method: | Baking |
|
Nationality: | United States | |
Recipe Tags: | Best coffee Cake | Amazing sour cream coffeecake |
Chef's Note & Story
Heirloom Bakery and Cafe's sour cream coffeecake from a cafe in Pasadena CA.
Special Thanks to Los Angeles Times..
I am making this today, If I get it right will make it again next weekend for out of town quest. IT LOOKS GREAT!