Coffee Cake By Norene Gilletz

By Carynz

Ingredients

• Pam
• Topping and Filling
• 3/4 cup pecans or almonds
• 1/2 cup firmly packed dark brown sugar
• 2 tsp ground cinnamon
• 1 Tbs unsweetened cocoa powder
• 1 cup chocolate chips
• Batter
• 6 Tbs cold unsalted butter
• 1 cup sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1 cup sour cream or plain yogurt
• 1 1/3 cups flour
• 1 1/2 tsp baking powder

Preparation

Step 1

Preheat oven to 350
Lightly spray a 9" round cake pan with Pam.
To make the topping and filling.In a food processor combine the pecans,brown sugar,cinnamon,and cocoa powder and process with 6-8 quick on-off pulses until the nuts are coarsely chopped.Transfer to a bowl, and stir in the chocolate chips .Wipe out the processor bowl with a paper towel.
To make the batter,in the processor,combine the butter,sugar eggs and vanilla and pulse fro 2 min stopping to scrape down the sides of the bowl as needed In a small bowl,dissolve the baking soda in the sour cream. Add to the processor and pulse for 3 seconds.Add the flour and baking powder and pulse with 4 quick on -off pulses,just until the flour is blended into the batter.Do not over process, stop to scrape down the bowl as needed
Pour 1/2 of the batter into the prepared pan and sprinkle with half of the topping. Repeat with the remaining batter and topping.
Bake until a toothpick inserted into the center of the cake comes out clean,40-45 min.
Cool in the pan on a wire rack for 1 hr before serving. To freeze,invert onto a plate lined with plastic wrap then again onto a serving plate,being careful not to lose too much crumb topping. Wrap tightly in plastic wrap,place in a plastic freezer bag and freeze for up to 1 month.
Fill 1/3 of the batter in the bottom of pan,sprinkle filling,add rest of batter and top with rest of the filling.
Bake for about 40 min or until toothpick inserted comes out dry.