Chocolate Pecan Coffee Cake - Just Right For Any Time! - cooking recipe

Ingredients

Filling and Topping
1 cup flour
1 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 cup cold butter
3/4 cup chocolate chips
1/2 cup flaked coconut
1/2 cup chopped pecans
Cake Part
1/2 cup butter, softened
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1 teaspoon vanilla
2 1/4 cups flour
1 cup sour cream

Preparation

Preheat oven to 350; grease & flour a 9-inch spring-form pan; set aside.
Prepare FILLING & TOPPING MIXTURE: Mix flour, sugar, cinnamon; cut in butter until coarse crumbs, stir in chips, coconuts and nuts; set aside.
Prepare CAKE PART: In a large bowl, cream butter and sugar, add baking powder & soda and salt; beat until well-combined; scrape sides if necessary.
Add eggs one-at-a-time, beating well after each is added; add vanilla.
Alternate adding flour and sour cream, beat (or hand mix) on low speed after each until combined.
Spread half of the batter into prepped pan; sprinkle with half of the Filling/Topping mixture.
Spoon mounds of remaining batter over the filling, then spread evenly as best you can; sprinkle remaining topping.
Bake for 45 minutes; cover lightly with foil to prevent over-browning; finish baking for another 15-20 minutes.
Cool in pan on wire rack for 20 minutes; then run a knife around the edges, remove sides of spring-form pan; cool for 30 minutes.
Serve warm.