Heirloom Bakery Coffee Cake

By FoodPornDirector

From LA Times and adapted from Heirloom Bakery & Cafe in South Pasadena

Ingredients

• 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
• 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

Details

Cooking time 60mins
Adapted from latimes.com

Preparation

Step 1

Topping:
In a large bowl, stir together the brown sugar, cocoa, cinnamon, chocolate chips, pecans and butter. Set aside.

Cake and assembly
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.