~from Savoring Time in the Kitchen
Serves 8 to 12 using a 9-inch square baking pan
Topping:
1/2 cup light brown sugar
1 tablespoon cocoa
1 teaspoon cinnamon
1/2 cup chocolate chips (I coarsely chopped them)
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:
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
Heat the oven to 350 degrees.
With a mixer, cream the butter and sugar together until light and fluffy about 3 to 5 minutes. Add the eggs, one at a time, beating each one until incorporated. Slowly mix in the sour cream and vanilla until smooth.
Sift together the flour, baking soda and salt in a separate bowl.
Fold the dry ingredients slowly into the butter and egg mixture to form a lumpy batter. Continue folding until no large lumps remain.
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 35-45 minutes (depending on your oven). Cool slightly before serving.
Adapted from the Heirloom Bakery and Cafe