Sour Cream Coffee Cake with Chocolate Chips & PecansPosted: 12/29/2011
You’ve gotta love the Southern California winters. It’s two days before New Year’s and Jimi (my doggie) and I are strolling around the neighborhood in summer clothing. Well, I was the one wearing the summer clothing, but it was hard to believe it was 73 degrees in the dead of winter. Every New Year’s for about the last ten years, we’ve gone to my friend Cindy’s house to celebrate with a fun group of people. Gone are my disco days of the 70′s of ringing in the New Year at some loud nightclub until 3 am. Now I’m home in bed by 12:15, and I kind of like it that way. Yeah, I’m getting old.
Anyway, I was asked to bring a dessert to this gathering and I decided I would bring this sour cream coffee cake. If you’re looking for something to bring to your New Year’s gathering, this cake is a winner. It’s easy, and I never met anyone who didn’t like it.
To all my friends who have followed this blog for the past year, I thank you for reading, I hope I’ve entertained you, and I wish you all a happy and healthy New Year!
Sour Cream Coffee Cake with Chocolate Chips & Pecans
Adapted from Heirloom Bakery & Cafe
- 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
- 1/2 cup (1 stick) butter
- 1 cup plus 1 1/2 tablespoons sugar
- 2 eggs
- 1 cup sour cream
- 1/2 teaspoon vanilla
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- Heat oven to 350 degrees F.
- In the bowl of an electric mixer, cream together butter and sugar until light and fluffy, about 4 minutes. Beat in the eggs one at a time, until incorporated, then beat in the sour cream and vanilla.
- In a medium bowl, sift together flour, baking soda and salt.
- Gently fold the dry ingredients into the butter and egg mixture. Continue folding until no lumps remain.
- Spray a 9-inch baking pan, and spoon half the batter into the pan, then layer with half the topping. Layer with the remaining batter, and remaining topping. Bake until the cake is puffed and golden and when a toothpick inserted in center comes out clean, about 45 minutes.